Gingerbread Scones with Vanilla Glaze

Gingerbread scones with vanilla glaze

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  • 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.