Gingerbread Scones are your favorite gingerbread 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!
1/2cupunsalted buttervery cold, cut into small pieces
1/2cupbuttermilkplus 2 tablespoons for brushing the scones
2teaspoonssparking sugaror granulated sugar
For the glaze:
1/2cupconfectioner’s sugaror more, depending on consistency, sifted
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.
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.