Maple Gingerbread Scones
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Prep Time
15 mins
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Cook Time
12 mins
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Additional Time
15 mins
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Total Time
42 mins
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Servings
6 Scones
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Course
Breakfast
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Cuisine
International
Maple Gingerbread Scones
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A recipe for Maple Gingerbread Scones! These sweet scones are packed with warming spices and topped with a creamy maple glaze.
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Ingredients
Gingerbread Scones:
- 2 cups all-purpose flour 250 grams
- 1/4 cup light brown sugar 50 grams
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon cloves ground
- 6 tablespoons unsalted butter 85 grams
- 1 egg large
- 2 tablespoons unsulphured molasses 30 milliliters
- 1/2 cup heavy cream plus more for brushing, 118 milliliters
- 1 teaspoon vanilla extract
Maple Glaze:
- 1 cup powdered sugar 120 grams
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup 30 milliliters
- 2-3 tablespoons heavy cream 30-45 milliliters
Instructions
- Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, light brown sugar, baking powder, ginger, cinnamon, allspice, salt, and cloves.
- Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
- In a medium bowl, whisk together the egg, molasses, heavy cream, and vanilla extract.
- Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more heavy cream.
- Place the dough on a floured surface and lightly press into a disc about 3/4 inches (2 cm) thick.
- Cut the disc into 6 equal scones. Transfer to the prepared baking sheet about 1 inch (2.5 cm) apart. Brush the tops with cream.
- Bake in the preheated oven until golden, about 12-14 minutes. Let cool for 5 minutes before removing to wire rack.
To make the Maple Glaze:
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and maple syrup.
- Slowly whisk in the heavy cream until the glaze is thin enough to spread or drizzle. If too thin, add a little more powdered sugar. If too thick, add a little more cream.
- Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.
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