Gingerbread Scones with Maple Glaze Recipe

Introduction

Gingerbread scones are a delightful twist on a classic treat, blending warm spices with a rich molasses flavor. Perfect for cozy mornings or afternoon tea, these scones are tender, slightly crumbly, and beautifully glazed with maple syrup. They bring festive cheer any time of year.

Ingredients

• 2 cups all purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup butter (cold, cubed)
• 1 large egg
• 1/4 cup milk
• 1/4 cup molasses (fancy molasses, not blackstrap)
• 1 tablespoon milk (for brushing)
• 1 tablespoon sparkling sugar (or coarse sugar, for topping)
• 1 cup confectioners sugar (icing sugar or powdered sugar)
• 2 tablespoons maple syrup
• 1-2 tablespoons milk (for glaze, as needed)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a food processor, combine the flour, brown sugar, baking powder, ginger, cinnamon, clove, nutmeg, and salt. Pulse a few times until mixed thoroughly.
3. Step 3: Add the cold, cubed butter to the processor and pulse until the mixture resembles coarse meal. If you don’t have a food processor, mix the dry ingredients in a large bowl and cut in the butter using a pastry cutter or two knives until crumbly.
4. Step 4: In a small bowl, whisk together the egg, milk, and molasses. Add this to the flour mixture and pulse until combined into a wet but crumbly dough. Avoid overworking to keep the scones tender.
5. Step 5: Transfer the dough onto a lightly floured surface. Gather and gently shape it into an 8-inch disc. If the dough gets too warm, wrap it in plastic and chill briefly.
6. Step 6: Cut the disc into 8 wedges and place them onto the prepared baking sheet, leaving space between each. Brush the tops with milk and sprinkle with sparkling or coarse sugar. Bake for 15-20 minutes until golden brown. Let cool for 10 minutes.
7. Step 7: To make the glaze, stir together the confectioners sugar, maple syrup, and milk in a bowl until smooth. Adjust thickness by adding more sugar or milk as needed. Drizzle the glaze over the cooled scones before serving.

Tips & Variations

• For a dairy-free version, substitute butter with coconut oil and use a plant-based milk in the dough and glaze.
• Chilling the dough before baking helps maintain flaky layers and prevents spreading.
• Add chopped crystallized ginger or raisins to the dough for extra texture and flavor.
• If you prefer a spicier scone, increase the ground ginger and cinnamon by 1/4 teaspoon each.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat by warming in a 350°F (175°C) oven for 5-7 minutes or until heated through. Avoid microwaving to keep the texture from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the shaping step and then wrap it tightly in plastic wrap. Keep it refrigerated for up to 24 hours before cutting and baking.

What type of molasses should I use?

Use fancy molasses for a milder, sweeter flavor. Avoid blackstrap molasses, which is much stronger and can make the scones bitter.

Gingerbread Scones with Maple Glaze Recipe

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These Gingerbread Scones are a delightful holiday treat, combining warm spices like ginger, cinnamon, and clove with the rich flavors of molasses and maple glaze. Perfect for breakfast or afternoon tea, these scones offer a tender yet crumbly texture with a sweet, spiced finish.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 40 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup butter (cold, cubed)
• 1 large egg
• 1/4 cup milk
• 1/4 cup molasses (fancy molasses, not blackstrap)

Toppings and Glaze

• 1 tablespoon milk (for brushing)
• 1 tablespoon sparkling sugar (or coarse sugar, for sprinkling)
• 1 cup confectioners sugar (icing or powdered sugar)
• 2 tablespoons maple syrup
• 1–2 tablespoons milk (for glaze, adjust for consistency)

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a food processor, combine the all-purpose flour, brown sugar, baking powder, ground ginger, cinnamon, clove, nutmeg, and salt. Pulse a few times until evenly mixed. If you don’t have a processor, mix these in a large bowl.
3. Add Butter: Add the cold cubed butter to the dry mixture and pulse until the mixture resembles coarse crumbs. Alternatively, cut the butter in using a pastry cutter or knives if mixing by hand.
4. Combine Wet Ingredients and Form Dough: In a small bowl, whisk together the egg, milk, and molasses. Add this wet mixture to the flour and butter mixture and pulse just until combined into a slightly crumbly, moist dough. Avoid overmixing to keep scones tender.
5. Shape Dough: Transfer the dough onto a floured surface and gently work it into a cohesive dough. Shape it into an 8-inch disc. If the butter warms too much during handling, wrap the dough and chill briefly in the refrigerator.
6. Cut and Arrange Scones: Slice the disc into 8 equal wedges. Place the wedges onto the prepared baking sheet, leaving about an inch of space between each.
7. Brush and Sugar Topping: Brush each scone with 1 tablespoon of milk and sprinkle with sparkling or coarse sugar for a sweet, crunchy topping.
8. Bake: Bake in the preheated oven for 15 to 20 minutes, or until the scones turn a beautiful golden brown and are cooked through. Remove and let cool for 10 minutes.
9. Make Maple Glaze: In a bowl, mix confectioners sugar, maple syrup, and 1 to 2 tablespoons milk until smooth, adjusting milk or sugar to achieve your desired glaze thickness.
10. Glaze Scones: Drizzle the maple glaze over the cooled scones for a sweet, flavorful finish.

Notes

• Use cold butter for the best flaky texture in scones.
• Be careful not to overwork the dough to avoid tough scones.
• Fancy molasses is preferred over blackstrap for a milder, sweeter flavor.
• If the dough gets too soft while shaping, chill it briefly before cutting.
• The glaze consistency can be adjusted by adding more milk to thin or more sugar to thicken.
• Scones are best enjoyed fresh but can be stored in an airtight container for 2 days.

Keywords: Gingerbread scones, holiday scones, spiced scones, molasses scones, maple glaze, breakfast scones