Gingerbread Scones
Rich molasses and warm spices make these Gingerbread Scones the perfect holiday treat! These delicious, tender scones are easy to whip up and pair wonderfully with a cup of hot coffee or tea.
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground clove
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup molasses fancy molasses (not blackstrap molasses)
- 1 tablespoon milk for brushing the scones before baking
- 1 tablespoon sparkling sugar or coarse sugar, sprinkled on top of scones before baking
Maple Glaze
- 1 cup confectioners sugar (icing sugar or powdered sugar)
- 2 tablespoons maple syrup
- 1-2 tablespoons milk or more as needed to reach desired consistency
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, brown sugar, baking powder, ginger, cinnamon, clove, allspice, and salt. Pulse a few times to mix it thoroughly.
- Add the butter and pulse until it forms a coarse meal. [If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.]
- In a small bowl, whisk the egg, milk and molasses together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough. [Be mindful not to overwork the dough or you will wind up with tougher scones. Once the ingredients are combined, proceed to the next step.]
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc. (Note: If you feel like your dough is warming up and the butter is getting too warm, cover the discs in plastic food wrap and pop them in the fridge for a bit.)
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some coarse sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- To make the maple glaze, in a bowl, add the confectioners sugar, maple syrup, and milk and stir until it forms the glaze. You can adjust the thickness of the glaze to your own liking by adding in a bit more sugar to make it thicker or more milk to make it thinner. Drizzle the glaze over the scones.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 376kcalCarbohydrates: 62gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 55mgSodium: 344mgPotassium: 244mgFiber: 1gSugar: 37gVitamin A: 407IUVitamin C: 0.01mgCalcium: 151mgIron: 2mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
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