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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Servings: 8 scones
Calories: 313kcal
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
Instructions
- 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.
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.
Nutrition
Calories: 313kcal | Carbohydrates: 53g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 261mg | Potassium: 239mg | Fiber: 1g | Sugar: 28g | Vitamin A: 301IU | Vitamin C: 0.01mg | Calcium: 124mg | Iron: 2mg