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Maple Gingerbread Scones
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Maple Gingerbread Scones

A recipe for Maple Gingerbread Scones! These sweet scones are packed with warming spices and topped with a creamy maple glaze.

Prep Time
15 mins
Cook Time
12 mins
Additional Time
15 mins
Total Time
42 mins
Servings: 6 Scones
Course: Breakfast
Cuisine: International

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

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  1. Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
  2. In a large bowl, combine the flour, light brown sugar, baking powder, ginger, cinnamon, allspice, salt, and cloves.
  3. Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
  4. In a medium bowl, whisk together the egg, molasses, heavy cream, and vanilla extract.
  5. 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.
  6. Place the dough on a floured surface and lightly press into a disc about 3/4 inches (2 cm) thick.
  7. 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.
  8. 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:
  1. In a medium bowl, whisk together the powdered sugar, vanilla extract, and maple syrup.
  2. 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.
  3. Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.