Gingerbread Scones with Maple Glaze
Put yourself in the holiday spirit first thing in the morning with these tender gingerbread scones. They are spiced with ginger and sweetened with molasses. The maple glaze on top makes each bite extra delicious. You’re going to love this recipe!
Holiday brunches are the perfect opportunity to make gingerbread scones with maple glaze. They are so flavorful thanks to the seasonal spices and molasses. These scones go well with a chai latte or Christmas brew coffee. Once you make them once, you’ll make them every holiday season! You may also like my recipe for gingerbread cinnamon rolls.
Why this recipe works
The combination of cold butter and heavy cream make for a tender and buttery scone. Molasses adds natural sweetness, which complements the gingerbread flavor. These scones can be made ahead of time, then individually wrapped and frozen before baking.
- Butter and heavy cream: The combination of both makes for a tender and rich scone. Make sure both are cold before using in the recipe.
- Molasses: Unsulphured molasses is best for baking. Do not use blackstrap molasses (it’s very bitter).
- Spices: Check the expiration dates on your spices to ensure they are fresh. This will give the best flavor for the scones.
- Brown sugar: I used light brown sugar for the recipe, but dark brown would also work.
If you like a little extra something in your scones, feel free to mix in 1/2 cup chopped nuts or white chocolate chips into the dough.
For smaller sized scones, shape the dough into two discs about 1-inch thick. Cut each disc into 6 triangles to yield 12 smaller scones. Baking time will be 12 to 15 minutes.
How to make gingerbread scones
- Make scone dough: Whisk together dry ingredients, then use a pastry cutter to cut the butter into the dry ingredients until small crumbs form. In a measuring cup, whisk together heavy cream and molasses. Pour mixture over flour mixture and use a rubber spatula or wooden spoon to mix until large clumps form.
- Shape and cut the dough: Transfer dough to a lightly floured work surface and shape into a 8-inch disc. Cut into 8 triangles and place them on a parchment-lined baking sheet.
- Freeze the scones: Place in freezer for 10 to 15 minutes while oven preheats.
- Bake at 425 F for 15 to 18 minutes.
- Make the maple glaze: Whisk together confectioners’ sugar, maple syrup and vanilla. Drizzle glaze over warm scones and serve.
Use a kitchen scale for accurate measurements. If you don’t have a scale, fluff up your flour, then spoon it into a measuring cup. Level it off with a knife (never pack flour into a measuring cup).
Use cold ingredients. This is key to buttery, soft texture. I keep my ingredients in the fridge until I’m ready to start. Don’t overwork the dough. Over-mixing will result in tough, dense scones. It’s okay if there are a couple butter pieces showing or there are a few pockets of flour before you shape the dough into a disc.
Frequently Asked Questions
The dough was probably overworked. Mix ingredients just until combined and avoid using your hands too much as this will warm up the dough, which should stay cold.
There is either too much flour or they were over baked. Use a kitchen scale to weigh your ingredients (it’s more accurate than measuring them). Check your oven temperature with an oven thermometer.
Store in an airtight container at room temperature for up to 3 days.
Yes, they freeze very well. After cutting the dough into triangles, individually wrap each scone in plastic wrap. Store in a freezer bag or airtight container for up to 3 months. You can bake the scones when they are frozen for 18 to 20 minutes.
Whether you want more gingerbread or another scone recipe to try, here’s what you should bake next:
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Get the Recipe: Gingerbread Scones with Maple Glaze
- 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
- 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
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves and brown sugar. Add cold butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until small crumbs form.
- In a measuring cup, whisk together heavy cream and molasses. Pour mixture over flour mixture and use a rubber spatula or wooden spoon to mix until large clumps form.
- Transfer dough to a lightly floured work surface and use your hands to shape into a thick disc, about 8 inches in diameter. Cut the dough into 8 triangles using a sharp knife or bench scraper.
- Place scones on prepared baking sheet and freeze for 15 minutes.
- While the scones chill, preheat oven to 425° F. When the oven is fully preheated, remove scones from freezer and bake them for 15 to 18 minutes or until golden brown.
- For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add milk if needed for thinner consistency. Drizzle glaze over warm scones and serve.