Easy Glazed Gingerbread Scones Recipe (2024)

DeliciousGingerbread Sconesare theperfect holiday treat. The classic scone is transformed withgingerbread spicesand molasses to create a taste reminiscent of the beloved cookies. Thehomemade sconesare a festive addition to breakfast or brunch and can also be served as a tasty snack.

Gingerbread scones are a delightful baked treat that combines the flavors of traditional gingerbread with the texture of a classic scone. The scones are finished with a cinnamon-spicedvanilla glazelike the holiday cookie.

The flavor is rich and warm, with a pronounced gingerbread taste.Warm spiceslike ground ginger, cinnamon, and cloves contribute to the distinctive gingerbread flavor profile. Molasses adds sweetness and a deep, caramel-like richness to the scone. Once baked, they have a golden-brown exterior with a tender, flaky interior and a slightly spiced aroma that evokes theholiday season.

Whether enjoyed during the holidays or any time of the year, gingerbread scones provide a delicious combination of the classic scone texture and the warm, spiced taste of gingerbread. Enjoy this recipe as well as these other scone recipes too.

Delicious Gingerbread Scones

This recipe starts with my basic scone dough utilizing all-purpose flour, sugar, baking powder, salt, butter, andheavy cream. Like mostgingerbread recipes, this one uses molasses andwarm spicesto evoke the traditional flavor profile. With minimal mixing and a quick baking time, it's hard to resist thesefluffy scones.

• Gingerbread Scone Dough: A classic scone dough is flavored with molasses andwarm spices, creating the taste of agingerbread cookieinscone form.
• Cinnamon-SpicedVanilla Glaze: Spicedvanilla glazereplicates the sweet icing of gingerbread cookies—the sugary glaze pairs beautifully with the subtle sweetness andwarm spicesin the dough.

Ingredients

• All-Purpose Flour
• LightBrown Sugar(packed): The gently sweetened scone dough receives most of its sweet flavor from a small amount of lightbrown sugar. Additional molasses is in the dough, too (there is molasses inbrown sugar) for the quintessential gingerbread taste.
• Baking Powder
• Salt
• Spices:Thegingerbread flavorscome from a combination of ground ginger, ground cinnamon, ground cloves, and finely ground black pepper (the secret ingredient).
• Unsalted Butter(cold and cut into pieces): Usecold butter. After cutting it into pieces, place it back into the refrigerator until you are ready to use it.
• PureVanilla Extract
• Molasses: A small amount of molasses goes a long way, but I find its distinct flavor to emphasize the taste of gingerbread.
• Heavy Whipping Cream (cold):Heavy creamkeeps scones richly flavorful and moist thanks to its higher fat content. Keep the cream in the refrigerator until you are ready to use it to ensure it stays cold.
• Large Egg(room temperature): For the egg wash.
• Powdered Sugar(sifted)
• Milk: For the glaze.

See the recipe card for the ingredient quantities.

Step-By-Step Instructions

1. Combine thedry ingredientsin alarge bowl.

2. Cut in thecold butterwith apastry cutteror two forks untilcoarse crumbsform.

3. Whisk thewet ingredients(including molasses) in asmall bowl. Create a well in the flour-butter mixture and pour thewet ingredientsinto the well in two separate parts, mixing until a dough starts to form.

See Also

Berliner Doughnut - Traditional German Recipe - All Tastes GermanCinnamon Chip Scones (Easy Scone Recipe) - Sally's Baking AddictionTraditional Scottish Tattie Scone Recipe - Scottish ScranEasy Italian Panettone Recipe - Holiday Recipes | Posh in Progress

5. Pour the dough out onto alightly floured surface. Turn the dough a couple of times until the dough comes together —do not over-mix. Form the dough into a7-inch circle.

6. Cut the disk of dough into eight triangles using asharp knifeor bench scraper. Place the dough triangles onto aparchment-lined baking sheetand place the tray in the refrigerator for 30 minutes to 1 hour to chill.

7. Preheat the oven to 400° F. Brush thetops of the sconeswith egg wash and bake them for 20-25 minutes untilgolden brown—cool scones on awire rack.

8. Make the icing and glazecooled scones. Let the glaze set before serving.

Ingredient Substitutions

• LightBrown Sugar:DarkBrown Sugar
• PureVanilla Extract: Vanilla Bean Paste
• Milk:Cream, Water

Variations

• Chocolate Chip: Mix ½ cup of mini semi-sweet chocolate chips orwhite chocolate chipsinto the dough.
• Coarse Sugar: Sprinkle egg-washed scones withturbinado sugarbefore baking them for added sweetness and delightful crunch.
• Eggless: Omit the egg wash and brush the scones withheavy creambefore baking.
• Maple Glaze: Add ½ tablespoon of puremaple syrupto the glaze.

Serving Suggestions

Enjoy these festive scones with a hot cup of tea or coffee. They can be served as is or with a dollop of whipped cream for an extra touch of sweetness. Serve scones alongside yourholiday brunches.

Suggested Equipment

• Large Mixing Bowl
• Pastry Blender
• Bench Scraper
• Baking Sheet

Storage

Transfercooled sconesto anairtight container. Store the scones atroom temperaturefor up to 1-2 days or in the refrigerator for up to 5 days.

Delicious Scone Recipes

• Cinnamon Roll Scones with Cream Cheese Icing
• Chocolate Chip Coffee Scones
• Brown SugarPecan Scones
• Chocolate Chip Scones
• Almond Cherry Scones

Expert Tips

1. Usecold butterand coldheavy creamin the scone dough.Cold butteris essential for the dough. As the scones bake in the oven, thecold buttermelts, creating pockets of steam that results inflaky layers. If your butter starts warming too much as you prepare the dough, refrigerate it for about 10 minutes to firm it back up.
2. Do not over-mix the dough. Once the dough starts to come together, stop mixing. Over-developed gluten will result in tough, dense scones.
3. Refrigerate the portioned dough on theprepared baking sheetfor 30 minutes to one hour (or overnight). Allowing the dough to firm and chill before baking prevents over-spreading and keeps the butter cold so it can melt in the oven for tender texture andflaky layers.
4. Bake scones in a hot,preheated oven. Scones need a high-temperature oven to rise properly.
5. Sift thepowdered sugarbefore mixing the glaze to prevent sugar clumps in the icing.

Frequently Asked Questions

If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below!Take pictures, tag #sugarylogic, and share them with me onInstagramorFacebook.

📖 Recipe

Did you make this? Leave a review below and tag me onInstagram,Facebook,orPinterest!

More Scones