These gingerbread scones are PACKED with flavor. There’s so much ginger and gingerbread spices packed into these little pastries.
The lemon glaze drizzled over the top gives them the perfect little bite on top. DELICIOUS!
To eat in the morning with your cup of coffee or after dinner for dessert, gingerbread scones are the perfect accompaniment to your cold December day.
- 3/4 cup half and half + more for brushing
- 2 tablespoons molasses
- 2 cups all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, very cold
- 1 cup powdered sugar
- pinch salt
- 2 tablespoons half and half + more for thinning
- 1 tablespoon lemon juice
- 1/2 lemon zested
- 1 teaspoon vanilla extract
- Preheat oven to 425ºF. Line one baking sheet with parchment. Set a wire cooling rack over a separate piece of parchment paper. Set both aside.
- In a measuring cup, whisk together half and half and molasses. Set the mixture in the refrigerator until ready to use.
- In a large mixing bowl, whisk together flour, ginger, cinnamon, allspice, nutmeg, cloves, brown sugar, baking powder, and salt.
- Using a grater, grate cold butter over the flour mixture. Using a pastry blender, “cut” the cold butter into the flour mixture until it resembles coarse crumbs.
- Remove half and half mixture from the refrigerator and pour into the bowl. Stir with a wooden spoon until it just comes together.
- Turn dough out on to a well-floured surface. Using your fingertips, press dough into a disc that is about 1-inch thick. Using a floured knife, cut into 8 evenly-sized triangle wedges.
- Remove wedges to prepare baking sheet about 2-inches apart. Brush the tops with additional half and half. Bake for 15-20 minutes or until scones “bounce back” when pressed with your fingertip. Remove them to a cooling rack.
- In a small bowl, whisk together all glaze ingredients, adding more half and half if needed to reach a desired consistency.
- Drizzle glaze over the cooling scones. Let glaze set, about 1 hour.
- Scones are best the day they’re made, but will keep covered at room temperature for up to 2 days.