Gingerbread Scones with Vanilla Glaze
- Author: Crosby's Molasses
- 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
Glaze:
- 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.
To glaze:
- Whisk together the glaze ingredients.
- Let scones cool for about 10 minutes then pour over the glaze.