Gingerbread Scones with Maple Glaze
Delicious Gingerbread Scones with Maple Glaze, perfect for the holidays.
Equipment
- Baking Sheet
- mixing bowl
- whisk
- Pastry cutter
- Rubber spatula
- Sharp knife
- Measuring Cup
Ingredients
Gingerbread Scones
- 2 cups all purpose flour 250 g
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ cup packed brown sugar light or dark (50 g)
- 5 Tablespoons unsalted butter cold and cut into ½-inch cubes
- ¼ cup unsulphured molasses not blackstrap
- ¾ cup heavy cream cold (180 ml)
Maple Glaze
- 1 cup confectioners’ sugar sifted (120 g)
- 1 tablespoon pure maple syrup not pancake syrup
- ½ teaspoon pure vanilla extract
- 1 tablespoon milk or more for desired consistency
Instructions
Preparation
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, cloves and brown sugar. Add cold butter and use a pastry cutter or two forks to cut the butter into the dry ingredients until small crumbs form.
- In a measuring cup, whisk together heavy cream and molasses. Pour mixture over flour mixture and use a rubber spatula or wooden spoon to mix until large clumps form.
- Transfer dough to a lightly floured work surface and use your hands to shape into a thick disc, about 8 inches in diameter. Cut the dough into 8 triangles using a sharp knife or bench scraper.
- Place scones on prepared baking sheet and freeze for 15 minutes.
- While the scones chill, preheat oven to 425° F. When the oven is fully preheated, remove scones from freezer and bake them for 15 to 18 minutes or until golden brown.
- For the glaze, whisk together confectioners’ sugar, maple syrup and vanilla. Add milk if needed for thinner consistency. Drizzle glaze over warm scones and serve.
Notes
Store in an airtight container at room temperature for up to 3 days. Freeze scones for up to 3 months. After cutting into triangles, individually wrap the scones in plastic wrap, then store in a freezer bag or airtight container. Unwrap and let the scones sit on the counter while the oven preheats. Bake from frozen for 18 to 20 minutes.
Nutrition
Serving: 1sconeCalories: 380kcalCarbohydrates: 57gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 92mgPotassium: 380mgFiber: 1gSugar: 31gVitamin A: 550IUVitamin C: 1mgCalcium: 121mgIron: 2mg
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