Description

Deliciously spiced gingerbread scones with a rich molasses flavor, coated with a sweet vanilla glaze. Perfect for a cozy breakfast or afternoon tea, these scones are tender, aromatic, and easy to prepare. Adapted from Dinner With Julie’s Maple Scones, this recipe yields 8 large scones with warm gingerbread spices and a luscious glaze.

Ingredients

Scale

Scones

3/4 cup half-and-half, very cold, plus more for brushing
2 tablespoons molasses (regular, not blackstrap)
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 dark brown sugar
2 teaspoons baking powder
1/2 teaspoon kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into pieces

Glaze

1 cup confectioner’s sugar
Pinch of kosher or sea salt
3 tablespoons half-and-half
1 teaspoon pure vanilla extract

Instructions

Prepare molasses mixture: Use a fork to whisk together the 2 tablespoons molasses and 3/4 cup very cold half-and-half. Set this mixture in the refrigerator to keep chilled while preparing the dry ingredients.
Mix dry ingredients: In a large mixing bowl, whisk together 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 dark brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher or sea salt until combined.
Cut in the butter: Using a pastry blender or two forks, cut the very cold 1/2 cup unsalted butter pieces into the dry mixture until the largest bits are pea-sized. This helps create a flaky texture in the scones.
Combine wet and dry: Remove the molasses and half-and-half mixture from the refrigerator and pour it into the flour mixture. Stir gently with a rubber spatula or wooden spoon until the dough just comes together. Avoid over-mixing to keep scones tender.
Shape and slice dough: Turn the dough out onto a very well-floured surface. Using floured fingertips, press it into a large disc about 1 inch thick. With a floured chef’s knife (not serrated), cut the disc into 8 equal wedges.
Prepare for baking: Transfer the wedges to a parchment-lined baking sheet, spacing them at least two inches apart. Brush the tops lightly with additional half-and-half to promote browning during baking.
Bake the scones: Preheat the oven to 425°F (220°C). Bake the scones for 15-20 minutes until they are golden and bounce back when pressed gently with your finger. Remove from oven and transfer scones to a cooling rack placed over parchment paper.
Make the glaze: In a small bowl, whisk together 1 cup confectioner’s sugar and a pinch of kosher or sea salt. Gradually whisk in 3 tablespoons half-and-half and 1 teaspoon pure vanilla extract until smooth and fully combined. Adjust consistency if necessary by adding more half-and-half to thin or sugar to thicken.
Glaze the scones: Drizzle the glaze over the warm scones. Serve immediately or allow the glaze to set for about one hour for best presentation.

Notes

Use regular molasses such as Grandma’s Original or Brer Rabbit, not blackstrap molasses, for best flavor.
If a pastry blender is unavailable, two forks can be used to cut in the butter.
A sharp, floured chef’s knife should be used for cutting the dough; avoid serrated knives to prevent ragged edges.
Adjust the glaze thickness by adding half-and-half one tablespoon at a time to thin, or confectioner’s sugar in 2 tablespoon increments to thicken.
Scones are best enjoyed the day they are made but can be stored covered at room temperature for up to 48 hours.
Freeze unbaked scone wedges on a lined sheet pan, then transfer to a labeled freezer bag for up to three months. Bake frozen scones at 425°F for 17-22 minutes, brushing tops with half-and-half before baking.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Breakfast, Snack, Bakery
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280 kcal
Sugar: 12 g
Sodium: 230 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: gingerbread scones, molasses scones, spiced scones, holiday baking, breakfast scones, glazed scones