Breads Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spice Scones
Lightly spiced drop scones flavored with ginger, nutmeg, molasses, and a splash of brandy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the flour, ground ginger, and nutmeg.
- 2
In a large mixing bowl, cream the vegetable shortening and brown sugar together until smooth and fluffy. Beat in the molasses and brandy.
- 3
Gradually blend the dry ingredients into the creamed mixture until a soft dough forms.
- 4
Drop the dough by spoonfuls about 2 1/2 inches apart onto ungreased baking sheets. Bake for 5 to 6 minutes, until golden brown around the edges.
- 5
As soon as the scones are cool enough to handle, transfer them to a wire rack to cool completely.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving95
Calories
1 g
Protein
14 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Scones came to British and Irish tea tables in the early 1800s as a quick, leavened bread baked on a griddle or in the oven, and the spiced version layers in warming flavors like cinnamon, nutmeg, and ginger that became popular as colonial spice trade made them affordable in home kitchens. Unlike a sweet cake, a scone is meant to be split and dressed with butter or jam, so it stays only lightly sweet. The spice blend is what turns a plain afternoon scone into something that smells like a holiday morning.
Listahan note
This version leans on a generous spice blend and cold butter worked in by hand, so the scones bake up tall, tender, and fragrant without tasting like a dessert. It keeps the dough barely mixed so the crumb stays flaky instead of dense.
Technique cues
- Keep the butter cold and rub it into the flour until you still see pea-sized lumps; those lumps melt in the oven and create the flaky layers that define a good scone.
- Stop mixing the moment the dough holds together, because overworking develops gluten and turns tender scones into tough hockey pucks.
- Bloom the ground spices for a few seconds in the melted butter or warm cream if you want a rounder, toastier spice flavor rather than a raw, dusty edge.
Kitchen flow
- Parallel prep
- While the oven preheats, whisk the dry ingredients and spices together and cube the butter so everything is cold and ready to combine fast.
- Make-ahead
- Shape the scones, freeze them raw on a tray, then bake straight from frozen with a few extra minutes for fresh scones any morning.
- Leftover move
- Split day-old scones, toast the cut sides in butter, and serve with jam to revive the texture.
- Cleanup rhythm
- Wipe the floured surface and bowl right after shaping, before the dough dries on; the pan only needs a quick soak.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
all-purpose flour
structure base
Purpose: Provides the framework that traps the leavening gas and gives the scone its body.
Handling: Spoon and level into the measuring cup rather than scooping, which packs in too much flour.
Adaptation: A 1:1 gluten-free baking blend with xanthan gum works, though the crumb will be slightly more crumbly.
cold butter
flakiness and richness
Purpose: Cold butter melts in pockets during baking, leaving steam gaps that make the scone flaky.
Handling: Cube it and chill until firm, then rub or cut into the flour quickly so it stays cold.
Adaptation: Cold coconut oil or a vegan baking stick gives a similar flake for a dairy-free batch.
warming spices
signature flavor
Purpose: The blend of cinnamon, nutmeg, and ginger is what makes these read as spice scones rather than plain ones.
Handling: Whisk the spices into the dry flour so they distribute evenly with no clumps.
Adaptation: A pre-mixed pumpkin pie spice or chai spice blend covers the same warm profile in one jar.
buttermilk or cream
moisture and tenderness
Purpose: The acidity and fat keep the crumb soft and react with the leavening for lift.
Handling: Keep it cold and add it last, all at once, to limit mixing time.
Adaptation: Milk soured with a teaspoon of lemon juice, or a plant milk plus vinegar, stands in for buttermilk.
baking powder
leavening
Purpose: It produces the fast rise that gives scones their tall, tender lift without yeast.
Handling: Check that it is fresh, since stale baking powder leaves scones flat and heavy.
Adaptation: Baking soda plus extra buttermilk works if you balance the acid, but baking powder is the simplest path.
Technique notes
- Brush the tops with a little cream or egg wash before baking for a glossy, golden crust that looks bakery-made.
- Press the dough to an even thickness and cut straight down without twisting the cutter, so the scones rise level instead of lopsided.
- Rest the cut scones in the fridge for ten minutes before baking to firm the butter back up for maximum lift.
Ingredient swaps
- Gluten-free direction
- Use a 1:1 gluten-free baking flour with xanthan gum and let the dough rest five minutes to hydrate before baking.
- Dairy-free option
- Swap cold butter for a vegan baking stick and buttermilk for plant milk soured with lemon juice.
- Lower-sugar direction
- Cut the sugar by a third and lean on the spice blend and a light glaze for perceived sweetness.
Serve alongside
- Lemon curd
- Clotted cream
- Spiced apple butter
- Soft-boiled eggs
- Hot black tea with milk
- Spiced chai latte
- Fresh-pressed apple cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store cooled scones in an airtight container at room temperature for up to two days, or refrigerate for four. Reheat in a 300F oven for five minutes to bring back the crisp edge, since the microwave makes them gummy. Freeze baked or raw scones for up to three months.
Equipment
- Pastry cutter or two knives
- Bench scraper
- Sturdy baking sheet
- Wire cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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