Why this recipe works
If you love the taste of gingerbread but are looking for something a little different for brunch this this holiday season, try these gingerbread scones with sweet maple syrup glaze. They’re a delicious and unique twist on a classic scone recipe that’s sure to please everyone at the table on Christmas morning.
Perfectly spiced with molasses, ginger, cinnamon, and cloves, these delicious gingerbread scones have all the classic flavors of a traditional gingerbread cookie but in breakfast form. Serve with a big cup of hot cocoa or coffee and breakfast is served.
You’ll love this gingerbread scones recipe because:
Here’s what you’ll need:
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- All-purpose flour – This recipe uses all-purpose flour as the base for the scones. Be sure to properly measure your flour so you do not use too much. Too much flour will result in dry and dense scones.
- Brown sugar – Using brown sugar makes these scones slightly sweet when combined with the molasses, without making the dough too wet to work with.
- Molasses – Molasses provides sweetness and a deep and smoky flavor, reminiscent of gingerbread. I used blackstrap molasses, but you can also use light molasses if you’d like.
- Maple syrup – You will love the flavor that the maple syrup adds to this powdered sugar glaze. It gives the glaze some warmth. Use a pure maple syrup for best results, not the cheap kind you’d use for pancakes. The only ingredient should be 100% pure maple syrup.
Use cold butter so that when you cut it into the dry ingredients, it will stay cold in little bits. You should be able to see little pieces of butter in the gingerbread scone dough. The cold butter will help the scones rise and get really flaky layers in the oven.
These gingerbread scones are very easy to make with a few simple ingredients. The steps below with matching photos are meant to help you see the recipe at various stages so that you can make these tasty scones perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe and additional notes, please scroll down to the recipe card.
No, you can leave the glaze out if you prefer. You can even dust them with some powdered sugar instead.
Yes, you can. You can combine the ingredients in a large mixing bowl and cut the butter into the dry ingredients with a pastry cutter or two knives. I just like to use a food processor because it’s quick and easy, but I’ve made scones without a food processor before many times as well.
Storage: These scones are best fresh from the oven, but you can store leftovers in an airtight container at room temperature for about 2-3 days. I’d recommend reheating them in the oven or microwave briefly to make them warm and fluffy again.
Freezer Option: You can freeze baked scones for up to 3 months. Freeze them on a baking sheet lined with parchment paper for one hour, or until frozen solid. Then, place them in a freezer-safe bag or container.
Make Ahead & Freeze: You can make ahead the dough up until slicing into wedges and then freeze it to bake for later. Place the dough wedges on a parchment lined baking sheet until frozen solid and then wrap up in plastic wrap and place in a freezer-safe container or bag. Bake directly from frozen, but add an additional 2 minutes to the bake time to compensate for the frozen dough.
For the scones:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 2 Tablespoons brown sugar
- 5 Tablespoons cold butter, cut into chunks
- ¼ cup blackstrap molasses
- ¾ cup milk
For the maple gaze:
- 1 cup powdered sugar
- 1 Tablespoon maple syrup
- 1 Tablespoon melted butter
- ½ teaspoon vanilla
- 1-2 teaspoons milk, to thin as needed
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside.
- Combine the all-purpose flour, baking powder, salt, ginger, cinnamon, cloves and brown sugar in a food processor.
- Pulse to combine the dry ingredients together.
- Add the cold butter chunks to the food processor.
- Pulse food processor about 20 times, until mixture resembles coarse crumbs with butter pieces no larger than the size of small peas. If you don’t have a food processor, use a pastry blender or two knives to cut the butter into the flour.
- Pour the mixture into a bowl. Then, add the molasses and milk. Stir until the dough forms a ball.
- Roll the scone dough into a 9-10 inch circle on a floured or non-stick surface, such as parchment paper.
- Cut into 8 equal wedges. Place the wedges on a parchment lined baking sheet, leaving a few inches in between each wedge to allow them to spread a little while baking.
- Bake the scones at 400F in the center rack of the oven for 15 minutes, until the scones are golden on the edges.
- Remove from the oven and let cool on a wire cooling rack.
- While the scones cool, combine the powdered sugar, maple syrup, melted butter, and vanilla in a small bowl. Add just enough milk to get a smooth glaze. Drizzle the maple glaze over the scones.
- I love to use a food processor to cut my butter into my dry ingredients. All you need to do is have really cold butter and then pulse the food processor about 10-20 times until the butter is coated in the dry ingredients and in small pieces. You should have a few larger pieces the size of a pea and a bunch of smaller crumbs.
- If you don’t have a food processor, there are other ways to cut butter into dry ingredients. You can use a pastry blender or two knives to cut the butter in by hand. You can also grate a cold stick of butter on a box grater on the largest size and then add the cold grated butter to the dry ingredients and toss it together gently with a spoon.