Gingerbread Scones with Vanilla Glaze

Servings: 6-8 serving(s)

Prep time: 15 minutes

Total time: 33 minutes

Cooking time: 18 minutes

Take me to the recipe

Gingerbread scones with vanilla glaze are delicious, beautifully textured and quick to mix up.

Gingerbread scones with vanilla glaze are delicious and quick to mix up.

I think you should take a little time for “you” in the lead up to Christmas. With all the busyness, a few minutes of time to yourself is just what you need and I suggest you enjoy your quiet time with these gingerbread scones.

That’s what I did on the weekend. After a Saturday of baking cookies I saved Sunday morning just for me and made a batch of these scones to enjoy with a cup of tea.

Gingerbread scones with vanilla glaze are delicious and quick to mix up.

Gingerbread scones are the perfect counter to Christmas baking. 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.

As with all quick breads, gingerbread scones are best eaten within a couple of days. My favourite way to enjoy them is right out of the oven.

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
  • ½ cup cold butter, cut into cubes
  • Scant 1/4 cup of Crosby’s Fancy Molasses
  • ½ cup milk


  • ½ cup icing sugar
  • 1 Tbsp. milk
  • ½ tsp. vanilla

To make the scones:

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, spices and sugar.
  3. Cut in the butter until it’s pea-sized. (You can do this step in the food processor.)
  4. In a small bowl whisk together the molasses and milk. Pour over the flour mixture and stir to combine.
  5. When mixture almost comes together scrape onto a lightly floured counter and knead to combine.
  6. Gather dough into a ball and gently press it into the shape of a disk about ¾” thick. Place on prepared sheet.
  7. Score into eight wedges.
  8. Bake for about 18 minutes, or until golden and the top springs back slightly when touched.

To glaze:

  1. Whisk together the glaze ingredients.
  2. Let scones cool for about 10 minutes then pour over the glaze.

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19 thoughts on “Gingerbread Scones with Vanilla Glaze

  1. Elizabeth says:

    What oven temp for the scones? Sounds like a good change from toast in the morning.

    1. Bridget Oland says:

      Hi Elizabeth, Sorry about that. I have updated the recipe to include the oven temp — 400 F. Enjoy.

  2. Irene Fredrickson says:

    What is the oven temp for the scones????

    1. Bridget Oland says:

      Hi Irene — Sorry about that. The oven temp is 400 F. Enjoy.

  3. Elizabeth Vlug says:

    I think scones are the perfect snack with a cuppa. Thanks for sharing this recipe. Sounds like a keeper.

  4. Mary says:

    What temperature to bake it?

    1. Bridget Oland says:

      Hi Mary, Sorry about that. I have now added the oven temperature — 400 F.

  5. Lyla says:

    soooooo what temp would your oven be ???

    1. Bridget Oland says:

      Sorry, Lyla, I have updated the recipe to include the oven temperature (400 F).

  6. lucille Scott says:

    I love Crosby’s Products…..cannot beat it!!!

    1. Bridget Oland says:

      Thanks Lucille!

  7. Cheryl Legace says:

    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.

    1. Bridget Oland says:

      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!

  8. Sonia says:

    Is it possible to get the recipe by weight instead of volume?

    1. Bridget Oland says:

      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.

  9. Linda says:

    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)

    1. Bridget Oland says:

      Hi Linda, Love the idea to add candied ginger. Great treat!

  10. Lynne says:

    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!

    1. Bridget Oland says:

      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?

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