Coffeehouse Gingerbread Scones Recipe

Make your own fresh-baked gingerbread scones for breakfast or brunch, dotted with festive cranberries and white chips.
  • Ready in: 50 minutes
  • Prep time: 22 minutes
  • Chill/Cook time: 28 minutes
  • By:
  • Servings: 8

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  • ½ cup all-purpose flour
  • ½ cup + 1 tablespoon butter (½ cup frozen; 1 tablespoon melted)
  • 1 cup dried cranberries
  • 1 cup white chocolate chips
  • ½ cup plain Greek yogurt
  • 1 large egg
  • 1 tablespoon water

cooking methods

  • Bake


  1. Preheat oven to 350°F. In a large bowl, combine Maple Iced Gingerbread Mix packet 1 with flour.
  2. Grate ½ cup frozen butter into dry mixture; stir until it resembles coarse crumbs. Stir in dried cranberries and white chips. In a small bowl, whisk together yogurt and egg until smooth. Fold into dry mixture.
  3. Using hands, form dough into a. ball. Place dough on a greased baking sheet, and pat into an 8-inch circle about ¾-inch thick. Using a pizza cutter, slice into 8 large scones, placing them at least an inch apart on the baking sheet.
  4. Bake 25-28 minutes or until browned; let cool. In a small bowl, whisk Maple Iced Gingerbread Mix packet 2 with 1 tablespoon melted butter and 1 tablespoon water until smooth. Drizzle over scones.
Makes 8 servings.

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