gingerbread scones

These gingerbread scones are a unique twist on a Christmas cookie classic that you can eat for breakfast! These gingerbread scones are drizzled with a delicious maple glaze and are ready in 30 minutes, making them a great option for your next Christmas brunch.

Let's make gingerbread scones together! Gather your ingredients.

Add the dry ingredients to the food processor. Pulse until combined.

Add the cubed cold butter.

Pulse the food processor 10-20 times, until the butter is in very small pieces, the size of peas.

Add the flour and butter mixture to a large bowl. Add in the molasses and milk.

Stir until a dough has formed. Do not over work the dough as it can get really tough.

Pat the dough into a disk on a lightly floured surface.

Cut into 8 equal triangles.

Place the gingerbread scones on a parchment lined baking sheet, leaving a few inches of space between each wedge.

Bake in the oven at 400F for about 15 minutes, until the scones are cooked through.

To make the maple glaze, combine the melted butter, maple syrup, powdered sugar, and vanilla.

Stir and add just enough milk to create a thick, smooth maple glaze.

Drizzle the maple glaze over the slightly cooled scones.

Serve and enjoy!

Grab the full recipe at the link below!