Gingerbread Scones are your favorite Christmas cookie baked into a scone! A perfect holiday treat with a cup of tea or coffee, it’s made with molasses, spiced with gingerbread flavors, and topped with a gingerbread maple glaze!
The end of the year always brings with it a mad dash — all the holiday preparation, all the wrapping, all the work (many of you know this is my busiest time of year)…you would think that with our lock down and simpler celebration, it would be easier, but funny how it still feels crazy. I almost wonder how I have managed in years past, with the normal workload, travel, and in-person celebrations?
I’m many hours away from being able to take a breath (and hopefully at least a day off), but I had to take a moment to share some Christmas scones with you! Between you and me, these gingerbread scones topped with a gingerbread maple glaze may be holiday-ready, but they’re the kind of scone that I could enjoy all year round, it seems a shame to keep them to such a short season.
I find that when I bake gingerbread scones, the simple act of forming the dough brings a moment of calm to the holiday frenzy, and the last time I baked these, I had indulged in some night baking, which meant the aroma of the gingerbread spices wafted upstairs to the sleepyheads in their beds. It’s quite a surprise that it didn’t rouse them from slumber!
But you can just imagine how surprised they were to have gingerbread scones the next morning!
How to Make Gingerbread Scones
If you’re craving gingerbread flavors, but don’t feel like rolling and cutting out dough for cookies, these Christmas-ready scones are just the thing! The dough comes together very quickly and can even be prepped ahead of time, meaning scones for breakfast or afternoon tea, in a jiffy!
Start by blending all the cozy gingerbread spices into the flour and sugar, then cut the butter into the flour mixture until you have a crumbly mixture.
Whisk the eggs, buttermilk and molasses, and stir it into the flour mixture.
The dough will be very sticky — turn it out onto a floured surface and bring the dough together into a disk. Cut into wedges and place on a lined baking sheet. Place into the freezer to chill for 30 minutes. If you’re preparing these scones to be baked at a later time, after 30 minutes place in a freezer-safe container.
When ready to bake, brush the scones with buttermilk, sprinkle with cinnamon sugar, and bake for about 20 minutes.
Glaze the scones with the gingerbread maple glaze, and enjoy!!
Love these Gingerbread Scones? Here are more gingerbread recipes to try:
Looking for more gingerbread inspiration? Try these gingerbread recipes!
More Scone Recipes
If you love these gingerbread scones, here are some more scone recipes to try!
For the scones:
- 2 1/2 cups
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter very cold, cut into small pieces
- 2 large eggs
- 1/2 cup buttermilk plus 2 tablespoons for brushing the scones
- 1/4 cup molasses
- 2 teaspoons sparking sugar or granulated sugar
- 1/2 teaspoon ground cinnamon
For the glaze:
- 1/2 cup confectioner’s sugar or more, depending on consistency, sifted
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- Pinch ground cloves
- 1/4 cup maple syrup
For the Scones
- In a large bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor.
- Whisk the eggs lightly and combine with 1/2 cup buttermilk and molasses. Add to the flour mixture and stir until just moist. The dough will be sticky.
- On a well-floured surface, turn the sticky dough out and knead very lightly until the flour is fully incorporated into the dough. If the dough feels too sticky, lightly add more flour as you shape the dough. Form the dough into a disk about 7-inches in diameter and 3/4 inch thick. Cut into 8 wedges and place the scones on a baking sheet lined with parchment paper or a silicone mat.
- Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400° F.
- Once the scones are chilled, lightly brush with remaining buttermilk. Stir together the sparkling sugar and cinnamon and sprinkle over the scones. Bake for 20 minutes, or until puffed. Transfer to a wire rack.
For the Glaze
- Whisk together the confectioner’s sugar, ginger, cinnamon, and cloves. Stir in the maple syrup, whisking until smooth. If you find that it’s too thick, add more maple syrup or a few teaspoons of water. If you find that the glaze is too thin, add a little more powdered sugar. Drizzle over or dip the scones and set on the wire rack.
Gingerbread Scones FAQ/Tips
- Can I reheat the scones? The scones are best enjoyed warm and freshly glazed, but will keep, once completely cooled, in an airtight container at room temperature. To reheat, wrap in aluminum foil and place in a 350°F oven for about 10-12 minutes. You can also wrap it up up in a very slightly damp paper towel and heat in the microwave for 20-25 seconds (this is my impatient family's method of choice).
- Can I make the scone dough in advance and bake it later? Yes! Simply form and cut the dough, and place in the freezer for 30 minutes, then transfer to an air-tight container and continue freezing until ready to bake. When ready to bake, brush with the buttermilk, sprinkle with cinnamon sugar, and add an extra minute or two to the total baking time since you will be baking from frozen.