If you’re craving a cozy treat that fills your kitchen with the warm aroma of spices, you’re going to fall head over heels for this Easy Gingerbread Scones with Vanilla Glaze Recipe. These scones bring together the rich, comforting flavors of ginger, cinnamon, and molasses in a tender, flaky pastry that’s perfectly sweetened by a luscious vanilla glaze. Whether you’re enjoying them for breakfast, a snack, or with afternoon tea, this recipe promises a delightful experience that’s simple to whip up but truly special in taste.
Ingredients You’ll Need
Getting ready to bake these scones couldn’t be simpler. The ingredients are straightforward and classic, each chosen to build that perfect balance of texture, spice, and sweetness that makes these gingerbread scones so irresistible.
- All-purpose flour: Using fresh flour ensures your scones have the perfect tender crumb and rise.
- Ground ginger: Adds the signature zing that makes these scones stand out.
- Ground cinnamon: Brings a cozy sweetness that complements the ginger beautifully.
- Ground allspice: Deepens the spice profile with a subtle, warm flavor.
- Ground nutmeg: Freshly grated nutmeg provides a fragrant, potent lift.
- Ground cloves: Just a pinch adds a lovely aromatic note without overpowering.
- Dark brown sugar: Enhances sweetness with a hint of molasses flavor.
- Baking powder: Ensures your scones rise light and fluffy every time.
- Kosher salt: Balances the sweetness and enriches flavors.
- Unsalted butter: Super cold, chopped butter creates that flaky, melt-in-your-mouth texture.
- Half-and-half: Cold half-and-half is key for tender dough and the glaze.
- Molasses: Use mild molasses to provide that deep, rich gingerbread character.
- Confectioner’s sugar: The base of the vanilla glaze that beautifully tops off your scones.
- Pure vanilla extract: Adds a sweet, fragrant finish to the glaze.
How to Make Easy Gingerbread Scones with Vanilla Glaze Recipe
Step 1: Preheat and Prepare for Baking
Start by setting your oven to 425°F and lining a baking sheet with parchment paper. This simple prep ensures even baking and easy cleanup, setting you up for success right from the start.
Step 2: Chill the Molasses Mixture
Next, whisk together the molasses and cold half-and-half in a small bowl and pop it into the fridge. Chilling this mixture helps keep the dough cool, which is crucial for tender scones with flaky layers.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk the flour, spices, brown sugar, baking powder, and salt until everything is evenly mixed. This step blends all those wonderful gingerbread spices perfectly so every bite bursts with flavor.
Step 4: Cut in the Butter
Using a pastry blender or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs. This little piece of pastry magic creates flaky pockets that make each scone delightfully tender and flaky.
Step 5: Add the Chilled Wet Ingredients
Pour the chilled molasses and half-and-half mixture into the dry ingredients. Stir just until combined — be gentle here to keep the dough tender and light.
Step 6: Shape the Dough
Turn your dough out onto a floured surface and gently press it into a 1-inch thick disc. This is the perfect thickness to bake evenly while staying soft and crumbly inside.
Step 7: Cut and Arrange
Slice the dough disc into 8 wedges, just like a pie, and place them on your prepared baking sheet with plenty of space between. Leaving room lets them bake to a gorgeous golden-brown without sticking.
Step 8: Brush with Half-and-Half
Lightly brush the scones’ tops with a bit more half-and-half. This small step helps create a beautiful golden crust as they bake, adding to both look and taste.
Step 9: Bake to Perfection
Bake your scones for 15 to 20 minutes until they’re puffed and spring back when gently pressed. This visual cue guarantees they’ve baked through but stay soft inside.
Step 10: Drizzle with Vanilla Glaze
While the scones cool, whisk together confectioner’s sugar, a pinch of salt, half-and-half, and vanilla until smooth. Drizzle this luscious glaze over the warm scones, letting it drip down the sides for that irresistibly sweet finish.
How to Serve Easy Gingerbread Scones with Vanilla Glaze Recipe
Garnishes
These scones are stunning on their own, but if you want to get fancy, sprinkle a bit of finely chopped crystallized ginger or a dusting of cinnamon right after glazing. It adds a spark of color and extra zing that’s sure to impress.
Side Dishes
Pair these scones with a cup of hot chai tea or spiced coffee to enhance the warm spices. A dollop of whipped cream or a small bowl of clotted cream can also elevate your scone moment into a mini celebration.
Creative Ways to Present
For gatherings, arrange your scones on a rustic wooden board or pretty cake stand, surrounded by seasonal fruits like oranges or pomegranate seeds to complement the warm tones. Wrapping them individually in parchment with a cinnamon stick tied on top is perfect for gifting or brunch parties.
Make Ahead and Storage
Storing Leftovers
Store leftover scones in an airtight container at room temperature for up to two days to keep them fresh. If you expect to enjoy them later, wrapping them tightly helps prevent drying out.
Freezing
To enjoy the magic of Easy Gingerbread Scones with Vanilla Glaze Recipe any time, freeze unglazed scones individually on a tray, then transfer to a freezer bag for up to two months. This way, you can have freshly baked scones on demand.
Reheating
Reheat thawed scones in a low oven (about 300°F) for 5 to 10 minutes to revive that fresh-baked texture. Add the vanilla glaze after reheating to keep it fresh and glossy.
FAQs
Can I substitute the half-and-half with milk?
Yes, you can use whole milk instead of half-and-half, but the scones might be slightly less rich and tender. To mimic the creamy texture, you might add a tablespoon of melted butter to the milk before mixing.
Is it possible to make these scones vegan?
Absolutely! Replace butter with a vegan butter substitute and use a plant-based milk like almond or oat milk for the half-and-half. Just ensure your molasses and vanilla extract are vegan-friendly too.
Why is chilling the molasses and half-and-half mixture important?
Keeping the wet ingredients cold helps prevent the butter from melting before baking. This is key to creating those flaky, tender layers that make scones so delightful.
Can I make smaller or larger scones with this recipe?
Yes, feel free to adjust the size! Just be mindful that smaller scones will bake faster, so check them a few minutes earlier, and larger ones might need a bit more time to bake through.
How long can I leave the vanilla glaze before serving?
It’s best to drizzle the glaze right before serving for maximum shine and freshness. If you prepare ahead, keep it refrigerated and bring it to room temperature before glazing.
Final Thoughts
There’s something truly special about the way warm spices and sweet vanilla glaze come together in this Easy Gingerbread Scones with Vanilla Glaze Recipe. It’s not just a recipe; it’s a cozy, comforting hug in food form. I can’t wait for you to try it and enjoy every fragrant, tender bite as much as I do. Happy baking, friend!
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Easy Gingerbread Scones with Vanilla Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Easy Gingerbread Scones are a delightful twist on a classic treat, featuring warm spices like ginger, cinnamon, and nutmeg combined with a rich molasses-infused dough. Finished with an irresistible vanilla glaze, these scones have a perfect balance of spice and sweetness, making them an ideal cozy breakfast or snack option.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour (ensure it’s fresh for best texture)
- 1 tbsp ground ginger (adjust for taste preference)
- 2 tsp ground cinnamon (gives a cozy sweetness)
- 1/2 tsp ground allspice (contributes depth of flavor)
- 1/2 tsp ground nutmeg (use freshly grated for potency)
- 1/8 tsp ground cloves (a little goes a long way)
- 2 tbsp dark brown sugar (enhances sweetness)
- 2 tsp baking powder (ensures scones rise beautifully)
- 1/2 tsp Kosher salt (balances sweetness)
- 1/2 cup unsalted butter (very cold, cut into pieces)
- 3/4 cup half-and-half (very cold, plus more for brushing)
- 2 tbsp molasses (avoid blackstrap as it’s too intense)
Glaze Ingredients
- 1 cup confectioner’s sugar (forms the base of the glaze)
- 3 tbsp half-and-half (used in the glaze for consistency)
- 1 tsp pure vanilla extract (adds sweetness to the glaze)
- pinch Kosher salt (balances sweetness in glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Molasses and Half-and-Half: In a small bowl, whisk together the molasses and cold half-and-half until combined. Chill this mixture in the refrigerator to keep it cold for later use in the dough.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground ginger, cinnamon, allspice, nutmeg, brown sugar, baking powder, and salt to evenly distribute the spices and leavening agent.
- Cut in the Butter: Add the very cold, diced unsalted butter to the dry ingredients. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs; this creates the flaky texture essential for scones.
- Add Wet Ingredients: Pour the chilled molasses and half-and-half mixture into the flour and butter mixture. Stir gently with a spoon or spatula just until the dough comes together, being careful not to overmix which can toughen the scones.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Press and gently pat it into a disc about 1 inch thick, forming an even shape for uniform baking.
- Cut into Wedges: Using a sharp knife or bench scraper, slice the disc into 8 equal wedges. Transfer these wedges onto the prepared baking sheet, spacing them apart to allow for expansion during baking.
- Brush with Half-and-Half: Lightly brush the tops of the scones with additional half-and-half. This helps them develop a golden, appealing crust as they bake.
- Bake the Scones: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the scones are golden brown and spring back when gently pressed, indicating they are fully cooked through.
- Prepare the Vanilla Glaze: While the scones bake and cool, whisk together the confectioner’s sugar, a pinch of kosher salt, half-and-half, and pure vanilla extract in a small bowl until smooth and pourable.
- Glaze and Serve: Once the scones have cooled on a wire rack, drizzle the vanilla glaze generously over the top. Serve immediately or store in an airtight container for up to 2 days.
Notes
- Ensure the butter and half-and-half are very cold to help create light, flaky scones.
- Do not overmix the dough; this prevents tough scones.
- Use freshly grated nutmeg and good quality molasses for the best flavor.
- Cool scones completely before glazing to prevent the glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly before serving.
