Save to Pinterest Tender, spicy scones combining the warmth of ginger snap cookies with the salty crunch of pretzels—a perfect treat for breakfast or afternoon tea.
I first made these scones for a weekend brunch and they quickly disappeared from the table. The comforting aroma of ginger and cinnamon always brings people into the kitchen.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Crushed ginger snap cookies: 1/4 cup (30 g), about 6 cookies
- Finely crushed salted pretzels: 1/2 cup (30 g)
- Baking powder: 1 tablespoon
- Ground ginger: 1/2 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Cold unsalted butter, cubed: 1/2 cup (115 g)
- Cold heavy cream: 2/3 cup (160 ml), plus more for brushing
- Large egg: 1
- Vanilla extract: 1 teaspoon
- Molasses: 1 tablespoon
- Coarse pretzel pieces: 2 tablespoons, for topping
- Crushed ginger snap cookies: 2 tablespoons, for topping
- Demerara or turbinado sugar: 1 tablespoon, for topping
Instructions
- Prepare Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients:
- In a large bowl, whisk together flour, sugar, crushed ginger snaps, crushed pretzels, baking powder, ground ginger, cinnamon, and salt.
- Add Butter:
- Add cold butter cubes. Cut in with pastry cutter or rub with fingers until mixture resembles coarse crumbs.
- Mix Wet Ingredients:
- In a separate bowl, whisk together heavy cream, egg, vanilla, and molasses.
- Combine Wet and Dry:
- Pour wet ingredients into dry mixture. Stir gently until a shaggy dough forms. Do not overmix.
- Shape Dough:
- Turn dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circle (about 7 inches wide).
- Add Toppings:
- Sprinkle top with coarse pretzel pieces, extra crushed ginger snaps, and demerara sugar. Press lightly.
- Cut and Arrange:
- Cut dough into 8 wedges. Place on prepared baking sheet, spaced apart.
- Brush Cream:
- Brush tops with extra cream.
- Bake:
- Bake 16–18 minutes, until golden brown and set.
- Serve:
- Cool on pan for 5 minutes. Transfer to wire rack. Serve warm or at room temperature.
Save to Pinterest My kids love helping sprinkle extra pretzel and ginger snaps on top. It's a small family tradition every autumn weekend.
Required Tools
Mixing bowls, whisk, pastry cutter or fork, measuring cups and spoons, baking sheet, parchment paper, knife or bench scraper
Allergen Information
Contains wheat (gluten), dairy, egg and may contain traces of nuts. Always verify labels for cross-contamination.
Nutritional Information
Calories: 285. Total Fat: 14 g. Carbohydrates: 37 g. Protein: 4 g per serving.
Save to Pinterest Enjoy these scones warm with a drizzle of honey or a cup of your favorite tea. They make every morning just a bit cozier.
Answers to Recipe Questions
- → What makes these scones unique?
The blend of crushed ginger snap cookies and pretzels creates a satisfying sweet-salty balance, complemented by aromatic spices.
- → How do I achieve a tender texture?
Use cold, cubed butter and avoid overmixing the dough. Gentle handling makes the scones light and flaky.
- → Can the scones be made ahead?
Yes, baked scones can be cooled and stored in an airtight container for up to 2 days. Reheat briefly before serving.
- → What can I substitute for ginger snap cookies?
Speculoos, graham crackers, or other spiced cookies may be used for a different flavor profile.
- → Are there suggested pairings?
These scones pair well with chai or spiced lattes, enhancing the cozy, aromatic notes from the ginger and cinnamon.
- → Can this be customized for dietary needs?
Try plant-based butter and cream for a vegetarian version; always check pretzel and cookie ingredients for allergens.