Gingerbread Scones with Maple Glaze
Gingerbread scones with maple glaze are a delicious holiday breakfast treat. The scones are spiced with ginger and sweetened with molasses.
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 these scones once, you’ll make them every holiday season!
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.
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 the dough into 8 triangles and place scones on a parchment-lined baking sheet.
- Freeze the scones: Place in freezer for 10 to 15 minutes while oven preheats.
- Bake scones 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.
Helpful tips for making scones
Use cold ingredients. This is key to buttery, soft scones. I keep my ingredients in the fridge until I’m ready to make the dough. Don’t overwork the dough. Over mixing the dough will results 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. 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).
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 the scones 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 scones in an airtight container at room temperature for up to 3 days.
Yes, scones freeze 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 1 month. You can bake the scones when they are frozen for 18 to 20 minutes.
Gingerbread is my favorite holiday flavor. Gingerbread donuts are a fan favorite. Bake them in a donut tin and coat in cinnamon sugar. Gingerbread muffins are a quick and easy recipe they are ready in less than 30 minutes!
If you want more scone recipe, I recommend trying my cinnamon scones with cinnamon glaze. It’s similar to this recipe, but without the molasses. Another seasonal scone is pumpkin scones with a spiced glaze (they taste like that Starbucks scones!)
Gingerbread scones are just what your holiday breakfast needs. Each bite is packed with ginger and molasses flavor. The maple glaze complements the flavors perfectly (I use the same glaze in my apple cinnamon scones)! If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
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 dark brown sugar
- 5 Tablespoons unsalted butter, cold and cut into ½-inch cubes
- ¼ cup molasses
- 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 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.