Description
These irresistibly cozy Gingerbread Scones are perfect for fall, offering a tender, flaky texture infused with warm spices like ginger, cinnamon, and cloves. Sweetened with molasses and complemented by an optional maple-molasses glaze, these scones make a delightful treat for breakfast or afternoon tea.
Ingredients
Scale
Scone Dough
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
- 2 tbsp granulated sugar
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup cold butter
- 1/4 cup molasses
Glaze (Optional)
- 1 cup powdered sugar
- 2 tbsp melted butter
- 1 tbsp maple syrup
- 1/2 tsp pure vanilla extract
Topping
- 1 tsp milk (for brushing on top)
- 1 tsp sugar (for sprinkling)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the scones to a golden, fluffy finish.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, ground ginger, cinnamon, cloves, sea salt, and 2 tablespoons of granulated sugar until thoroughly blended.
- Incorporate Butter: Add the cold butter cubes into the dry mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles small peas, which contributes to a flaky texture.
- Add Wet Ingredients: Pour in the 1/2 cup milk and 1/4 cup molasses. Gently stir until the ingredients just come together without overmixing to keep the scones tender.
- Form Dough Circle: Turn the dough out onto a lightly floured surface and bring it together with your hands. Pat or roll the dough into a circle approximately 3/4 inch thick.
- Prepare for Baking: Brush the top of the dough circle with 1 teaspoon of milk and sprinkle 1 teaspoon of sugar evenly over the surface to add a slight crunch.
- Cut Scones: Using a sharp knife or dough cutter, slice the dough into 8 equal wedges, but keep them arranged in the circle on the baking sheet to help maintain their shape while baking.
- Bake: Place the scones on a baking sheet and bake in the preheated oven for 15-20 minutes or until they have risen and turned a warm golden brown color.
- Serve: Remove from the oven and serve warm. Optionally, drizzle with a glaze made from powdered sugar, melted butter, maple syrup, and vanilla extract for an extra touch of sweetness.
Notes
- For a vegan version, substitute dairy milk with plant-based milk and use vegan butter.
- Molasses is crucial for the authentic gingerbread flavor but can be adjusted to taste.
- Do not overmix the dough to ensure tender, flaky scones.
- If you prefer, fresh grated ginger can be used instead of ground ginger for a sharper spice.
- The glaze is optional but adds a lovely sweet finish that complements the spices.
