Iced Gingerbread Scones
These homemade gingerbread scones bring all the comfort of winter baking into one easy recipe. The dough comes together with butter, molasses, and a blend of warm spices for a soft, fragrant scone that tastes like December in every bite. They’re not overly sweet, pair beautifully with a hot drink, and make a cozy addition to any holiday breakfast spread.
Ingredients
- 2 cups All Purpose Flour
- 1 tbsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Allspice
- ¼ tsp Ground Cloves
- 2½ tsp Baking Powder
- 1 tbsp Sugar
- ½ tsp Salt
- 1 tbsp Molasses
- 1 tbsp Dark Brown Sugar
- ½ stick Cold Butter
- 2 Large Eggs
- ⅓ cup Heavy Cream
- 2 tbsp Chopped Candied Ginger
Vanilla Bean Glaze
- ½ cup Powdered Sugar
- 1 tbsp Milk
- ¼ tsp Vanilla Bean Paste
Instructions
- Preheat the oven to 450℉
- Sift together in a large bowl: flour, baking powder, sugar, salt, brown sugar, nutmeg, ginger, cloves and allspice.
- Add butter and "cut in" using a pastry cutter or 2 knives, until the mixture is course and resembles small peas.
- In a separate, smaller bowl beat eggs, and add the heavy cream.
- Pour liquid eggs into a the flour mixture. Add chopped candied ginger.
- Mix until the flour is incorporated, but just; do not overmix.
- Turn dough out on a floured surface and shape into a 5-6 inch circle.
- Cut dough into 10 even pieces and place on (I lined mine with parchment paper) baking sheet.
- Bake for 13 minutes or until browned.
Vanilla Bean Glaze
- Mix powdered sugar, vanilla bean paste and milk until smooth in a small bowl. Spoon over slightly cooled scones until evenly coated.
Nutrition
Serving: 1sconeCalories: 173kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 42mgSodium: 240mgPotassium: 88mgFiber: 1gSugar: 10gVitamin A: 168IUVitamin C: 0.1mgCalcium: 81mgIron: 2mg
Tried this recipe?Let us know how it was!