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An overhead view of three gingerbread scones with a drizzled glaze on a white table with forks, greenery, and a knife.

Gingerbread Scones

These gingerbread scones are a unique twist on a Christmas cookie classic that you can eat for breakfast! Spiced with molasses, cinnamon, ginger, and cloves, these gingerbread scones are drizzled with a maple syrup glaze that will have you feeling like you're eating a gingerbread cookie. They're made in just under 30 minutes, making them a great option for your Christmas brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 313
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Set aside.
  2. Combine the all-purpose flour, baking powder, salt, ginger, cinnamon, cloves and brown sugar in a food processor.
  3. Pulse to combine the dry ingredients together.
  4. Add the cold butter chunks to the food processor.
  5. 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.
  6. Pour the mixture into a bowl. Then, add the molasses and milk. Stir until the dough forms a ball.
  7. Roll the scone dough into a 9-10 inch circle on a floured or non-stick surface, such as parchment paper.
  8. 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.
  9. Bake the scones at 400F in the center rack of the oven for 15 minutes, until the scones are golden on the edges.
  10. Remove from the oven and let cool on a wire cooling rack.
  11. 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.

Notes

  • 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.