Gingerbread scones with vanilla glaze

Gingerbread Scones with Vanilla Glaze

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.

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.


Gingerbread Scones with Vanilla Glaze

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  • Author: Crosby’s Molasses


Units Scale
  • 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


  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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  • May 5, 2021

    William Sowl

    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?

    • June 11, 2021

      Marie-Pierre Lessard

      Hello William,
      Some recipes need extra richness and softness. That’s why sometimes we add an egg to our scones recipes.

  • December 15, 2019


    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!

  • December 13, 2019


    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)

  • December 12, 2019


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

  • December 11, 2019

    Cheryl Legace

    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.

  • December 11, 2019

    lucille Scott

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

  • December 11, 2019


    soooooo what temp would your oven be ???

  • December 11, 2019


    What temperature to bake it?

  • December 11, 2019

    Elizabeth Vlug

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

  • December 11, 2019

    Irene Fredrickson

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

  • December 11, 2019


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

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