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Gingerbread Scones with Maple Glaze Recipe

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★★★★★

4.7 from 127 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/gingerbread-scones-with-maple-glaze-recipe/