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Gingerbread Scones with Maple Glaze Recipe

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4.2 from 38 reviews

Delightful gingerbread scones with a warm blend of spices and a sweet molasses flavor, topped with a smooth maple glaze. Perfect for a festive holiday breakfast or brunch, these scones combine a tender crumb with the rich tastes of ginger, cinnamon, and cloves.

  • Total Time: 38 minutes
  • Yield: 8 scones

Ingredients

Gingerbread Scones

  • 2 cups (250 g) all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ cup (50 g) packed brown sugar, light or dark
  • 5 Tablespoons unsalted butter, cold and cut into ½-inch cubes
  • ¼ cup unsulphured molasses (not blackstrap)
  • ¾ cup (180 ml) heavy cream, cold

Maple Glaze

  • 1 cup (120 g) confectioners’ sugar, sifted
  • 1 Tablespoon pure maple syrup, not pancake syrup
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk, or more for desired consistency

Instructions

  1. Prepare the baking sheet: Line a large baking sheet with parchment paper and set aside to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, ground ginger, cinnamon, cloves, and brown sugar until evenly combined.
  3. Cut in the butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the mixture until it resembles small crumbs, ensuring a flaky texture.
  4. Combine molasses and cream: In a measuring cup, whisk together the cold heavy cream and molasses until smooth.
  5. Incorporate wet ingredients: Pour the molasses-cream mixture over the flour mixture. Use a rubber spatula or wooden spoon to gently mix until large clumps of dough form, taking care not to overmix.
  6. Shape the dough: Transfer the dough to a lightly floured surface and shape it into a thick disc about 8 inches in diameter.
  7. Cut into triangles: Using a sharp knife or bench scraper, slice the dough disc into 8 equal triangular scones.
  8. Chill the scones: Place the scones on the prepared baking sheet and freeze them for 15 minutes to help maintain their shape during baking.
  9. Preheat the oven: While chilling, preheat your oven to 425° F (220° C) until fully heated.
  10. Bake the scones: Remove the scones from the freezer and bake for 15 to 18 minutes, or until they turn golden brown on top.
  11. Prepare the maple glaze: In a bowl, whisk together the sifted confectioners’ sugar, pure maple syrup, and vanilla extract. Add milk gradually to reach your desired drizzle consistency.
  12. Glaze and serve: Drizzle the maple glaze over the warm scones just before serving to add a sweet finishing touch.

Notes

  • Store scones in an airtight container at room temperature for up to 3 days to maintain freshness.
  • For longer storage, freeze scones up to 3 months. After cutting, individually wrap each scone in plastic wrap, then place all wrapped scones in a freezer bag or airtight container.
  • Bake frozen scones from frozen state by unwrapping and letting them sit at room temperature while the oven preheats, then bake for 18 to 20 minutes.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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