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
Scale
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.
