My Gingerbread Scones are the perfect treat for the holiday season! Buttery and lightly sweet these scones are great for Christmas morning or as an afternoon treat with a cup of tea or coffee. Topped with an easy maple glaze these scones are sure to become a holiday tradition.
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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.
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
Baking Tips
- The secret to making good scones with lots of tender layers is making sure you have your butter as cold as possible. To do this I place my butter in the freezer for 15-20 minutes and then grate it using a box grater. This ensures that the cold butter is evenly mixed throughout the dough and results in a buttery scone with tons of flaky layers.
- You can substitute 1.5 teaspoons of prepared gingerbread spice in places of the cinnamon, ginger and cloves though for the best flavor I recommend using individual spices.
- For the best texture it’s important you start with cold ingredients, especially the butter (as noted above) and the buttermilk.
How to Make Gingerbread Scones
Preheat oven to 400 degrees F. In a large bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. Add grated butter and mix together with your hands until flour mixture is crumbly taking care not to overwork 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.
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. 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 .
Transfer the baking sheet to the oven and bake the scones for 22-25 minutes or until golden brown. Remove from the oven and let cool for several minutes.
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
You can store these scones in an airtight container at room temerature for up to 3 days.
If you like these Gingerbread Scones be sure to take a look some of my other recipes!
German Gingerbread (Lebkuchen)
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!
Gingerbread Scones with Maple Glaze
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper or Silicon Baking Mat
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter frozen and grated
- 1/2 cup buttermilk
- 2 tablespoons brown sugar
- 2 tablespoons unsulphured molasses
- 2 large eggs divided
- 1 teaspoon vanilla extract
- 1 tablespoon water
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 400 degrees F. In a large bowl whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. Add grated butter and mix together with your hands until flour mixture is crumbly taking care not to overwork 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.
- 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. 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 .
- Transfer the baking sheet to the oven and bake the scones for 22-25 minutes or until golden brown. Remove from the oven and let cool for several minutes.
- 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.
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