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–+ servings
gingerbread scones

Gingerbread Scones

These Gingerbread Scones have everything you love about classic gingerbread cookies with molasses, a blend of spices and sweet icing. All those festive flavours come together in a tender and buttery scone.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones

Ingredients
  

FOR THE SCONES:

  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 6 tablespoons butter cold
  • ¼ cup molasses unsulphured
  • ¼ cup milk

FOR THE GLAZE:

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon

Instructions
 

To Make the Gingerbread Scones:

  • Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large mixing bowl, whisk together all-purpose flour, baking powder, brown sugar, salt, ground ginger, cinnamon, cloves, allspice and nutmeg.
  • Use a pastry cutter or your fingertips to work in cold butter until the mixture resembles coarse crumbs.
  • Stir in molasses and milk. Mix until the dough just comes together.
  • Transfer to a lightly floured surface, shape into a disc and cut into 8 wedges.
  • Bake in a preheated oven until golden brown on top and cooked through (about 15-18 minutes).

To Make the Glaze:

  • In a small mixing bowl, sift confectioners’ sugar. Add ground ginger, cinnamon, vanilla extract and milk. Whisk everything together until silky smooth. The consistency should be slightly thick and slow pouring. If it’s too runny, add a bit more confectioners' sugar. If it is too thick, add a bit more milk.
  • Spread the glaze on the cooled scones. Let them sit for 15 minutes to allow the glaze to harden before enjoying.

Notes

To Store: Store any leftover scones in an airtight container at room temperature for up to 3 days or refrigerate for up to 6 days.
Course Dessert
Cuisine American
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