These Gin Extract Gingerbread Scones are warmly spiced, tender on the inside, and crisp at the edges. The ginger, cinnamon, and nutmeg fill the kitchen with a toasty aroma while the gin extract adds a bright, botanical note that lifts the classic gingerbread flavor. Serve them warm with butter or a light glaze for a cozy treat with a subtle grown-up twist.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 8 scones
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 285 kcal
- Protein: 4 g
- Carbohydrates: 37 g
- Fat: 12 g
- Fiber: 1 g
- Sugar: 14 g
- Sodium: 220 mg
Why Make This Gin Extract Gingerbread Scones
These scones are a quick, joyful way to enjoy all the warm spices of gingerbread without making a cake. They are perfect for holiday mornings, a cozy afternoon tea, or anytime you want a fragrant, slightly boozy-tasting pastry. The texture is crumbly and tender, with a golden crust that gives a satisfying crunch. The gin extract adds a subtle herbal lift that pairs beautifully with molasses-like brown sugar and bold spices.
How to Make Gin Extract Gingerbread Scones
This recipe is straightforward: mix the dry ingredients, cut in cold butter to create flaky layers, then add the gin extract and buttermilk just until the dough comes together. Shape the dough, cut into wedges, brush with egg, and bake until golden. The key is cold butter and gentle handling to keep the scones light and flaky.
Ingredients:
2 cups all-purpose flour, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp salt, 1/2 cup cold butter, cubed, 1/4 cup gin extract, 1/2 cup buttermilk, 1 egg, beaten (for egg wash)
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Measure out and assemble all ingredients so they are ready to use. Keep the butter very cold — you can even briefly place cubed butter back in the fridge while you mix the dry ingredients.
Step 2: Mixing
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Cut the cold cubed butter into the dry mixture using a pastry cutter, two forks, or your fingertips until the mixture looks like coarse crumbs with pea-sized bits of butter. Stir in the gin extract and buttermilk just until the dough holds together. Do not overmix; the dough should be slightly shaggy.
Step 3: Cooking
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Use a sharp knife or bench scraper to cut the rectangle into triangles or squares. Place pieces on the prepared baking sheet, leaving a bit of space between them. Brush the tops lightly with the beaten egg to promote a shiny, golden finish. Bake in the preheated oven for 15–20 minutes, or until the scones are puffed and golden brown at the edges.
Step 4: Finishing
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to finish cooling slightly. Serve warm for the best texture and flavor. Optionally, drizzle a simple glaze or dust with powdered sugar before serving.
How to Serve Gin Extract Gingerbread Scones
Serve warm with softened butter, clotted cream, or a thin lemon or maple glaze. They pair well with black tea, coffee, or a mild latte. For a holiday spread, arrange with fresh fruit, orange marmalade, or a brown sugar butter. The botanical notes from the gin extract also pair nicely with a mild honey butter.
How to Store Gin Extract Gingerbread Scones
- At room temperature: Store in an airtight container for up to 2 days. Reheat in a warm oven (300°F / 150°C) for 5–7 minutes to refresh the crust.
- In the refrigerator: Keep in an airtight container for up to 5 days. Rewarm before serving.
- Freezing: Wrap individual scones tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, or thaw overnight in the fridge and warm for 8–10 minutes.
Expert Tips for Perfect Gin Extract Gingerbread Scones
- Keep everything cold. Cold butter creates steam pockets for flaky layers. If the butter softens, chill the dough briefly before baking.
- Don’t overwork the dough. Mix until it just comes together to avoid tough scones.
- Use a light touch when shaping. Pat rather than knead.
- For even baking, cut scones the same size and give them space on the sheet.
- If you prefer a stronger ginger flavor, add 1/4 to 1/2 teaspoon of ground ginger or a teaspoon of finely grated fresh ginger.
- If you don’t have gin extract, you can use 1–2 teaspoons of pure vanilla plus a 1/2 teaspoon of lemon zest for a different bright note.
Delicious Variations
- Chocolate Gingerbread: Fold in 1/2 cup dark chocolate chips to the dough.
- Orange-Glazed: Add 1 teaspoon orange zest to the dough and drizzle with orange glaze made from powdered sugar and orange juice.
- Molasses Boost: Swap a tablespoon of brown sugar for 1 tablespoon molasses for deeper gingerbread flavor.
- Nutty: Stir in 1/3 cup chopped pecans or walnuts for crunch.
- Vegan: Replace butter with chilled coconut oil or vegan butter and use a plant-based buttermilk (almond milk + 1 tsp vinegar). Use a plant-based milk wash instead of egg.
Frequently Asked Questions
-
Are gin extract and gin the same?
No. Gin extract is a concentrated flavoring made to mimic gin’s botanical notes without adding the full alcohol content or volume of gin. It gives that juniper/ botanical lift without altering dough hydration much. If using liquid gin instead, reduce other liquids and be aware of alcohol content. -
Can I use regular milk instead of buttermilk?
Yes. For 1/2 cup buttermilk, use 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar, let sit 5 minutes. This mimics buttermilk’s acidity and helps tenderize the scones. -
Can I make the dough ahead of time?
Yes. Prepare the dough, shape into a disk, wrap tightly, and refrigerate up to 24 hours. Bake directly from chilled, adding a couple of extra minutes to the bake time if needed. -
How do I keep scones from getting dry?
Don’t overbake and avoid overmixing. Bake until just golden. Store in an airtight container and rewarm briefly before serving to restore moisture. -
Can I freeze these scones?
Yes. Freeze baked scones wrapped well for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for 12–15 minutes. -
What if I don’t have gin extract?
Substitute 1–2 teaspoons vanilla extract plus 1/4–1/2 teaspoon finely grated lemon or orange zest for brightness. You’ll lose the distinct gin botanicals but keep a pleasant flavor. -
Can I make mini scones?
Yes. Reduce baking time to about 10–14 minutes and check for a golden top. Smaller scones are great for parties.
Conclusion
These Gin Extract Gingerbread Scones are an easy, aromatic twist on a classic. They bake quickly, smell wonderful, and make a cozy treat for guests or a quiet morning. For another take on gingerbread scones and inspiration, see this nice variation at Gingerbread Scones | e2 bakes brooklyn. Enjoy baking, and don’t be afraid to experiment with glazes or mix-ins—these scones welcome creativity.
Print
Gin Extract Gingerbread Scones
- Total Time: 33 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Warmly spiced scones, tender on the inside and crisp at the edges, with a bright botanical note from gin extract.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup gin extract
- 1/2 cup buttermilk
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Measure out and assemble all ingredients, keeping the cubed butter very cold.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the gin extract and buttermilk until the dough just comes together. Turn out onto a lightly floured surface and pat into a rectangle about 1 inch thick. Cut into triangles or squares.
- Transfer to the baking sheet, brush with beaten egg, and bake for 15–20 minutes, until puffed and golden brown. Let cool slightly before serving.
Notes
Serve warm with butter or a simple glaze. For variations, consider adding chocolate chips or orange zest.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 285
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
