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Gingerbread Scones with Maple Glaze

Gingerbread scones are baked until risen and firm, then finished with a smooth maple glaze. Warm ginger, cinnamon, and cloves give these tender scones their classic spiced flavor.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

Make the scones
  • 2 cup all-purpose flour
  • 1 tbsp all-purpose flour reserved for shaping
  • 0.33 cup light brown sugar packed
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 6 tbsp unsalted butter cold, cut into small cubes
  • 1 egg large
  • 0.25 cup unsulphured molasses
  • 0.33 cup heavy cream
Make the maple glaze
  • 1 cup confectioners’ sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk
  • 0.125 tsp kosher salt

Equipment

  • 1 baking sheet

Method
 

Make the scones
  1. Heat the oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. Reserve 1 tablespoon of the flour for shaping.
  4. Whisk the remaining flour with the brown sugar, baking powder, baking soda, 1/2 teaspoon salt, ginger, cinnamon, and cloves in a large bowl.
  5. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces of butter.
  6. Whisk the egg, molasses, and heavy cream in a small bowl.
  7. Stir the egg mixture into the flour mixture just until a shaggy dough forms.
  8. Lightly dust a work surface with the reserved flour and turn out the dough.
  9. Gently pat the dough into a 7-inch round about 1 inch thick, cut it into 8 wedges, and place them on the prepared baking sheet.
  10. Bake for 18 to 22 minutes, until the scones are risen and firm to the touch.
  11. Cool the scones on the baking sheet for 10 minutes.
Make the maple glaze
  1. Whisk the confectioners’ sugar, maple syrup, milk, and 1/8 teaspoon salt until smooth.
  2. Drizzle the glaze over the cooled scones.

Notes

For tender scones, stir the wet ingredients into the flour mixture just until a shaggy dough forms. Store covered in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter, cream, and milk alternatives.