Healthy Gingerbread Scones with Greek Yogurt and Molasses

Satisfy your sweet tooth with these festive scones!

I’ll be the first to admit I was never a scone person. I always figured they’d be dry, crumbly, and a little boring. Then I made these healthy gingerbread scones for a holiday brunch, and I couldn’t have been more wrong! They’re light, soft, and tender, with a crisp outside and a moist inside, and they’re packed with cozy molasses and gingerbread spices. This gingerbread scones recipe uses whole-wheat flour, Greek yogurt, and coconut sugar, so you get all the festive flavor of a coffee shop treat without any refined white sugar.

Why You’ll Love These Healthy Gingerbread Scones

Gingerbread tends to get overshadowed this time of year by pumpkin spice lattes and pecan pie. These homemade gingerbread scones are my attempt to change that, and here’s why I think you’ll be hooked after the first bite:

• They’re easy. These easy gingerbread scones come together in one bowl with a box grater and your hands. No fancy equipment needed.
• They’re a healthier bake. Whole wheat gingerbread scones made with Greek yogurt, skim milk, and coconut sugar feel indulgent but lighter. This is my kind of healthy scone recipe.
• They’re full of flavor. Ginger, cinnamon, cloves, and rich molasses make these spiced scones taste like the holidays in pastry form.
• They’re perfectly portioned. Each batch makes 8 scones, which helps when I’m trying to keep my sweet tooth in check around the holidays.
• They’re great for busy mornings. As a gingerbread breakfast recipe, they’re ideal for grab-and-go days, and they make a lovely holiday scones recipe for brunch with friends and family.

Ingredients Needed

For the Scones:

• 2 to 3 cups white whole-wheat flour
• 1 tablespoon baking powder
• 1/3 cup coconut sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 5 tablespoons cold unsalted butter
• 1/2 cup skim milk
• 1/2 cup nonfat plain Greek yogurt
• 1/3 cup blackstrap molasses (or sorghum molasses, optional)

For the Icing:

• 1 teaspoon maple syrup
• 1/4 teaspoon vanilla extract
• 1 tablespoon nonfat plain Greek yogurt

How to Make Gingerbread Scones with Greek Yogurt

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, combine the flour, baking powder, coconut sugar, ginger, cinnamon, and cloves. Note: start with 2 cups of flour, then add a little at a time until the dough has a cookie dough-like consistency.
3. Grate the butter on a box grater and mix it into the flour with your hands until the mixture looks like lumpy, wet sand.
4. Gently mix in the molasses, the 1/2 cup of yogurt, and the milk. Once the mixture comes together, turn the dough out onto a floured work surface and gently knead it with your hands until it holds together.
5. Form the dough into a large circle about 1 inch thick. Cut the circle into 8 equal slices.
6. Place the slices on the prepared baking sheet and bake for 15 minutes, until lightly browned on the outside. A toothpick inserted into the center of a scone should come out clean.
7. Meanwhile, make the icing by whisking together the remaining tablespoon of Greek yogurt, the maple syrup, and the vanilla extract in a small bowl. Transfer the mixture to a pastry bag.
8. Let the scones cool for 10 minutes before drizzling the glaze over the top.

Ingredient Swaps and Additions

This recipe is pretty forgiving, so feel free to make it your own:

• Flour: All-purpose flour works if you don’t have white whole-wheat flour, though you’ll lose some of the whole-grain goodness.
• Sweetener: Brown sugar can stand in for the coconut sugar in these coconut sugar scones. You’ll get a similar caramel-like flavor.
• Molasses: Sorghum molasses is a milder option if blackstrap tastes too strong for you. Regular unsulphured molasses works too.
• Dairy: Swap the skim milk for any milk you like, including unsweetened plant-based milk. Plain regular yogurt can replace the Greek yogurt in a pinch, but the dough may need a bit more flour.
• Add-ins: Stir in chopped crystallized ginger, chopped pecans, or dried cranberries for extra texture and festive color.
• Extra spice: Add a pinch of nutmeg or allspice if you want an even more fragrant spiced scones recipe.

A Healthier Glaze for Gingerbread Scones with Icing

Almost every good scone gets a sugary glaze, and it’s usually little more than powdered sugar and milk. I wanted the same spirit without all the sugar, so I turned to Greek yogurt. Once you whisk that tangy yogurt together with maple syrup and vanilla, it’s completely transformed, and nobody will guess what’s in it. If you can’t find plain Greek yogurt, a flavored variety works too. Just stick to neutral flavors that play well with gingerbread, like vanilla, honey, or coconut.

A Little About Gingerbread and Molasses

Wondering what makes gingerbread, well, gingerbread? People originally made it in Medieval Europe as a way to preserve ginger. Over time, bakers sweetened and flavored it heavily with molasses, which adds a deep, slightly smoky richness. Blackstrap molasses also contains minerals like iron and magnesium, which is a nice bonus in these blackstrap molasses scones. From there, gingerbread turned into cookies, muffins, pies, and more, and I’m thrilled it’s trendy again, especially now that it’s in scone form.

Gingerbread Scones FAQ

Can I make these scones ahead of time? Yes! You can shape and cut the dough, then refrigerate the unbaked scones overnight and bake them fresh in the morning. You can also bake them a day ahead and store them in an airtight container at room temperature. Wait to add the icing until just before serving.

How do I keep scones from turning out dry? The biggest culprit is overworking the dough. Mix and knead just until it comes together, and keep the butter cold so it creates tender, flaky pockets as it bakes.

Can I freeze gingerbread scones? Absolutely. Freeze the baked, unglazed scones in a freezer-safe bag for up to 3 months. Thaw them at room temperature or warm them briefly in the oven, then add the glaze.

Are these low sugar gingerbread scones? They’re made without refined white sugar and use coconut sugar, molasses, and a little maple syrup for sweetness. That makes them a lower-sugar alternative to bakery-style scones, but they’re still a treat.

Can I use a different type of molasses for blackstrap molasses scones? Yes. Sorghum molasses is listed as an optional swap, and regular molasses works too. Blackstrap has the boldest, most robust flavor.

What’s the difference between gingerbread scones and gingerbread cookies? Scones are lighter and more tender, with a soft crumb and a slightly crisp exterior. Gingerbread cookies are usually denser and chewier or crunchier, depending on how they’re baked.

Can I serve these as Christmas breakfast scones? They’re perfect for it! Pair them with coffee, tea, or a fruit salad for an easy holiday brunch spread.

Final Thoughts

If you’ve been on the fence about scones like I was, these healthy gingerbread scones just might change your mind. They’re easy to make, full of warm spice and molasses flavor, and topped with a lighter yogurt glaze that feels like a treat without being over the top. Whether you’re looking for Christmas breakfast scones or just a cozy gingerbread breakfast recipe for a chilly morning, I hope this one earns a spot in your holiday rotation.

More Holiday Dessert Recipes

If you’re in a holiday baking mood, I’ve got plenty more sweet ideas to round out your dessert table, from no-bake treats and cozy cookies to comforting classics and a second gingerbread favorite. Here are a few of my go-tos:

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