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Gingerbread Scones with Cinnamon Glaze

Tender & moist Gingerbread Scones drizzled cinnamon glaze. The perfect treat for Christmas morning.
Cook Time30 mins
Total Time30 mins
Course: Breakfast
Keyword: Breakfast, cinnamon, gingerbread, Scones
Servings: 8

Ingredients

Gingerbread Scones

  • 2 Cups All-Purpose Flour
  • 3 Tbsp Dark Brown Sugar
  • 2 Tsp Baking Powder
  • 1 Tsp Ginger
  • 1/2 Tsp Clove
  • 1/2 Tsp Allspice
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1/4 Cup Butter, Cold & Cubed
  • 1 Egg Yolk, beaten
  • 1/3 Cup Molasses
  • 1/4 Cup Whole Milk
  • 1/4 Tsp Vanilla Extract

Egg Wash

  • 1 Egg
  • 1 Tbsp Whole Milk
  • Coarse Sugar For Sprinkling
  • Nutmeg For Sprinkling

Cinnamon Glaze

  • 2 oz Cream Cheese, softened
  • 2 Tbsp Butter, room temperature
  • 1/2 Tsp Vanilla Extract
  • 1/2 Cup Powdered Sugar
  • 1/2 Tsp Cinnamon
  • 1-3 Tbsp Milk

Instructions

Gingerbread Scones

  • In a large bowl combine all the dry ingredients. Whisk together.
  • Using a pastry cutter or a fork mix the butter into the dry ingredients until it resembles crumbs. Set aside.
  • In a small bowl whisk together the egg yolk. molasses, vanilla extract, and milk.
  • Make a well in the center of the dry ingredients and add the wet ingredients into the center.
  • Using a fork mix together.
  • Knead the dough on a lightly floured surface about 10-12 times.
  • Add the dough to a prepared baking sheet with parchment paper.
  • Press into a circle about 6-7 inches thick and cut into 8 triangles. Separating them just slightly
  • Freeze for 15 minutes.
  • Preheat the oven to 400° (F)

Egg Wash

  • In a small bowl beat together the milk and egg.
  • Remove the scones from the freezer and brush on the egg wash.
  • Sprinkle some sugar and nutmeg.
  • Bake for 12- 18 minutes
  • Let it cool.

Cinnamon Glaze

  • In a medium bowl beat together the butter and cream cheese until light and fluffy.
  • Add the vanilla, cinnamon, and powdered sugar.
  • Add 1tbsp of milk at a time until you reach the consistency you want.
    For us, that was about 3tbsp.
  • Drizzle the glaze on top of the scones.

Notes

Tip: You can also use pastry flour. We have used this before it makes our scones light and tender. We opt. for all-purpose flour for this recipe is because this is all we had on hand in the pantry.
 
Tip: Make sure your butter is diced and is cold or even frozen. This is going to help make the scones flaky.
 
Tip: Don’t knead the dough too much because it can make the scones tough.
 
Tip: Freezing the dough makes sure that the butter does not get too warm and melt.