Gingerbread Scones with Maple Glaze

Bring a little bakery magic to your holiday breakfast with these Gingerbread Scones with Maple Glaze. Warm gingerbread spices, rich molasses, and plenty of flaky layers make these scones feel special enough for Christmas morning but easy enough to bake any weekend. A sweet maple glaze adds the finishing touch, and these homemade scones just as good alongside your morning coffee as they are on a holiday brunch table.

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With classic gingerbread flavor and the richness of molasses these scones are perfect for Christmas breakfast and holiday brunches. These tender gingerbread scones have tons of buttery layers thanks to my technique of grating frozen butter (this is a technique I use for all of my scones and biscuits for sky-high layers and a flaky texture). A drizzle of an easy maple glaze makes these scones irresistable.

For other delicious scone recipes take a look at my Apple Scones with Maple Glaze, Cranberry White Chocolate Scones and Ham and Cheese Scones.

If you love the cozy gingerbread flavor take a look at my Gingerbread Latte Cookies, Gingerbread Coffee Creamer, Gingerbread Simple Syrup, and German Gingerbread Cookies.

Ingredients

• All purpose flour
• Baking powder
• Ground cinnamon
• Ground ginger
• Ground cloves
• Kosher salt
• Unsalted butter 
• Buttermilk
• Brown sugar
• Unsulphured molasses
• Large eggs 
• Vanilla extract
• Water

For the Glaze

• Powdered sugar
• Maple syrup
• Milk

Equipment

• Mixing bowl
• Box grater
• Sheet Pan
• Parchment paper

Baking Tips and Variations

• Baking Tips for the Best Gingerbread Scones
• Keep the butter cold. This is my biggest tip for getting those tender, flaky layers that make homemade scones so good. I like to freeze the butter for 15 to 20 minutes before grating itto mix with the flour.
• Don’t overwork the dough. When it comes to scones, a little restraint goes a long way. Mix the wet and dry ingredients just until everything comes together. The dough will be a bit sticky, and that’s perfectly fine! Adding too much flour or kneading the dough like bread can leave you with dense, tough scones instead of the flaky scones we’re after.
• Use cold buttermilk. Pairing cold buttermilk with frozen butter helps keep the dough cool as you mix and shape it, giving the scones the best chance at a tender, flaky texture.
• Use an egg wash for a golden finish. A quick brush of egg wash before baking gives these gingerbread scones a beautiful golden-brown top. It’s an easy extra step that makes them look like they came from a bakery.
• Let the scones cool before adding the glaze. I know it’s tempting to drizzle that sweet maple glaze over the scones while they’re still warm, but a little patience pays off here. Let them cool enough that the glaze stays on top instead of melting straight into the scones.
• Use a prepared gingerbread spice blend. I love the classic combination of ginger, cinnamon, and cloves for that unmistakable gingerbread flavor. If you have a prepared gingerbread spice blend in your pantry, you can use it in place of the individual spices. Just check the ingredients and strength of the blend before making the swap.
• Add chopped pecans. For a little crunch, try folding a small handful of finely chopped pecans into the dough. Their nutty flavor pairs beautifully with the molasses and maple glaze, adding a little extra texture to each bite.
• Customize the maple glaze. The glaze is easy to adjust to your liking. For a thicker drizzle that sits on top, start with a little less milk. If you prefer a thinner glaze, add milk a few drops at a time until you reach your desired consistency.

How to Make Gingerbread Scones with Maple Glaze

1. Prepare the oven and dry ingredients.

Preheat oven to 400 degrees F. In a large bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt.

2. Add the butter.

Add grated butter and mix together with your hands until flour mixture is crumbly taking care not to overwork the dough.

3. Mix the wet ingredients and make the dough.

In a separate bowl whisk together buttermilk, brown sugar,molasses 1 large egg and vanilla. Pour this into the other bowl with the flour mixture and stir together until everything is combined.

5. Shape and cut.

Turn the dough out onto a baking sheet lined with a silicon baking mat or parchment paper and using floured hands (the dough will be sticky) shape the dough into an 8 inch circle. Using a bench scraper or knife coated in cooking spray or oil cut the dough into 8 wedges.

6. Brush with egg wash.

In a small bown bowl beat together the remaining egg with 1 tbsp of water to create an egg wash and brush the tops of the scones .

7. Bake.

Transfer the baking sheet to the oven and bake the scones for 20-22 minutes or until golden brown. Remove from the oven and let cool for several minutes.

8. Make the maple glaze.

While the scones are cooling prepare the glaze. In a small bowl stir together powdered sugar, maple syrup, milk and vanilla. Drizzle over the scones and serve as desired.

Storage

At room temperature: Allow the scones to cool completely, then store them in an airtight container for up to three days. They’re at their best on the day they’re baked, when the edges are crisp and the centers are tender.

To freeze: For the best texture, freeze the baked scones without the glaze. Once completely cool, wrap them well with plastic wrap and store them in a freezer-safe container. Thaw at room temperature before adding freshly made glaze.

If you like these Gingerbread Scones be sure to take a look some of my other recipes!

Cranberry Orange Coffee Cake

Caramel Apple French Toast Bake

If you make these Gingerbread Scones please be sure to leave a comment and/or give this recipe a five star rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok,I’d love to see what you guys are making!