Skinny gingerbread scones

These skinny gingerbread scones contain no heavy cream. Greek yogurt is the secret ingredient to making these healthier!

skinny gingerbread scones

‘Tis the season for all things gingerbread. Although I have a very strong aversion to ginger, things like ginger ale and gingerbread don’t bother me. Something about the fresh ginger makes my stomach turn, so I try to stay away from it as far as I can (and this is coming from an Asian person who should like ginger – imagine my mom’s face when I scowled at ginger as a child).

skinny gingerbread scones

I recently made some gingerbread quick bread and thought that a scone would be fun to try. But I had a problem. My old oven died (the entire front face of it fell off) and my new one was going to be delivered that day… sometime between 8:00am and 12:00pm. You know, like the cable guys.

I was worried – what if I was in the midst of baking these while the delivery guys came? Would they be able to take a hot oven away? Fearing not, I formed my scones but kept them in the refrigerator until the new oven arrived.

skinny gingerbread scones

As soon as I made the decision to put my scones in the refrigerator, the phone rang. The delivery guys were on the way. I was so excited! Unfortunately for me, they said that the oven they were delivering was damaged. My husband went outside to check, and it was more than damaged. The entire back of the NEW oven was falling apart. We might have been in better shape with our current oven!

So he got on the phone and had some difficult conversations with the company where we bought the oven from. And they said they’d get a new one in the next day.

While all this was going on, I preheated my oven and baked these babies. Stupid me, amongst all the hubbub, left out the molasses by accident. But it turned out to be a happy accident because these scones were still really tasty. Even though they lacked the classic molasses flavor, the ginger and cinnamon really shone through. The little bit of drizzle on top added just a touch of sweetness so the scones weren’t too spicy.

The best part about these scones is that they don’t taste healthy at all. I would never have known that these were made with whole wheat flour and Greek yogurt!

Skinny gingerbread scones

These healthier gingerbread scones contain Greek yogurt instead of heavy cream. Add a maple drizzle on top to pretty them up!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 8
Author: Eva Bakes



  • 1 and ½ cups (180 grams) whole wheat flour
  • 1 and ½ teaspoons baking powder
  • 1 Tablespoon (4 grams) ground ginger
  • 1 teaspoon (3 grams) ground cinnamon
  • ½ teaspoon (2 grams) salt
  • 2 Tablespoon (28 grams) unsalted butter, cold and cubed
  • 1 5.3 ounce container plain nonfat Greek yogurt
  • 3 Tablespoons maple syrup
  • 2 Tablespoons milk of choice
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract


  • 1/4 cup powdered sugar
  • 1/2 teaspoon milk of choice
  • 1/2 teaspoon maple syrup


  • Preheat your oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone mat and set aside.
  • In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon and salt. 
  • Using a pastry cutter or two forks, cut in the butter until it resembles coarse sand.
  • Add in the Greek yogurt, maple syrup, milk, molasses and vanilla. 
  • Form into a ball with your hands and divide into 8 equal parts. Form each into a ball and chill in the refrigerator on your prepared baking pan for about 5 minutes.
  • Remove the pan and brush each scone with a mixture of equal parts milk and maple syrup.
  • Bake in your preheated oven for about 10 minutes or until the tops turn golden brown.
  • Allow the scones to cool slightly. Then mix the drizzle ingredients together. If it's too thick, add more milk. If it's too runny, add more powdered sugar. Drizzle this on top of the cooled scones. 


Scones should be stored in an airtight container at room temperature and will keep for a few days.
Source: Slightly adapted from Amy's Healthy Baking

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