Gingerbread Scones with Vanilla Glaze
Gingerbread scones with vanilla glaze are delicious, beautifully textured and quick to mix up.
Gingerbread scones are the perfect holiday treat. They aren’t too sweet (even with the pretty glaze) and have a comforting texture. The spicing is fairly light and can be doubled if you want a stronger gingerbread flavour.Print
Gingerbread Scones with Vanilla Glaze
- 2 cups flour, spooned in (can use 1/2 cup whole wheat)
- 1 Tbsp. baking powder
- 1 tsp. gingerbread spice (or half cinnamon, half ginger)
- 2 Tbsp. sugar
- 1/2 cup cold butter, cut into cubes
- Scant 1/4 cup of Crosby’s Fancy Molasses
- 1/2 cup milk
- 1/2 cup icing sugar
- 1 Tbsp. milk
- 1/2 tsp. vanilla
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, spices and sugar.
- Cut in the butter until it’s pea-sized. (You can do this step in the food processor.)
- In a small bowl whisk together the molasses and milk. Pour over the flour mixture and stir to combine.
- When mixture almost comes together scrape onto a lightly floured counter and knead to combine.
- Gather dough into a ball and gently press it into the shape of a disk about ¾” thick. Place on prepared sheet.
- Score into eight wedges.
- Bake for about 18 minutes, or until golden and the top springs back slightly when touched.
- Whisk together the glaze ingredients.
- Let scones cool for about 10 minutes then pour over the glaze.
I have looked at a lot of your scone recipes lately. Why do your scone recopies sometime have an egg and other times no egg? What determines that you need to add that egg?
Some recipes need extra richness and softness. That’s why sometimes we add an egg to our scones recipes.
Is it possible to make these using non-hydrogenated (tub) margarine in place of butter? I can’t have butter or brick margarine for health reasons but would so LOVE to make scones!
Hi Lynne, I have never baked with tub margarine so am not sure how these scones might bake up with that kind. Have you done other baking with tub margarine?
Just made these and they are delicious. Of course we had to try them with a cup of tea!
I also added 2 slices of candied ginger, finely diced, after I cut in the butter.(because I really, really like ginger,lol)
Hi Linda, Love the idea to add candied ginger. Great treat!
Is it possible to get the recipe by weight instead of volume?
Hi Sonya, I do all of my cooking by volume so I don’t have conversions for weight. I like the accuracy of weight but volume measurement is the most common in Canada so that’s how we present our recipes.
How do you cut the butter until it is pea sized? I do not have a food processor. Do you add the butter to the flour mixture? Then molasses and milk to flour and butter mixture? I do not understand what is a disk 3/4 inch thick you put it on? I have a glass shaped pie, would that be good enough to use? Please let me know. This recipe seems so good to try and make. I love scones, that would be my breakfast on Christmas Day.
Hi Cheryl, Thanks for pointing out that it would be helpful for me to add a few more details to my recipe instructions.
To cut cold butter into the flour mixture I usually use a pastry blender but you could use two knives too, or your fingers.
Once you have mixed your dough, you can gather it into a ball and then lightly press on the dough to flatten it into the shape of a disk. You can then move it to your prepared cookie sheet to bake.
This is a lovely recipe and perfectly suited to Christmas morning. Enjoy!
I love Crosby’s Products…..cannot beat it!!!
soooooo what temp would your oven be ???
Sorry, Lyla, I have updated the recipe to include the oven temperature (400 F).
What temperature to bake it?
Hi Mary, Sorry about that. I have now added the oven temperature — 400 F.
I think scones are the perfect snack with a cuppa. Thanks for sharing this recipe. Sounds like a keeper.
What is the oven temp for the scones????
Hi Irene — Sorry about that. The oven temp is 400 F. Enjoy.
What oven temp for the scones? Sounds like a good change from toast in the morning.
Hi Elizabeth, Sorry about that. I have updated the recipe to include the oven temp — 400 F. Enjoy.