Gingerbread Scones with Lemon Glaze will be your new favorite gingerbread treat this season. They have just the right balance of flavor.
- 3 cups all-purpose cups flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon kosher salt (½ tsp fine salt)
- ½ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg, freshly ground
- 1 pinch ground cloves
- 1 stick cold, unsalted butter, cut into ½ inch cubes
- 1/3 cup candied ginger, finely chopped
- 3/4 cup heavy cream, plus more as needed
- 1/3 cup light brown sugar, packed
- 1/4 cup unsulphured molasses
- 1 teaspoon vanilla extract
- Egg beaten with 1 tablespoon water, for egg wash OR more cream
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon vanilla extract
- 3–4 tablespoon lemon juice (about 1 large lemon)
- Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
- Mix dry ingredients: In a large bowl, combine flour, baking powder, spices and salt.
- Mix in butter & ginger: Add butter and coat with flour. Pinch with tips of fingers to form some flat pieces of butter, and some smaller chunks. The butter should be the size of peas or slightly larger. Irregular sizes are okay. You can also use a pastry cutter. Work quickly to keep butter cool. Stir in candied ginger.
- Add wet ingredients: In a small bowl, whisk together heavy cream, brown sugar, molasses and vanilla. Stir wet mixture into dough until completely incorporated. Add an additional 2-3 teaspoons of cream if needed to help bring the dough together. The dough should just hold together. Do not add excess cream.
- Form & bake: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to baking sheet and brush tops with egg wash or cream. Bake in the upper third of the oven for 16-20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes, transfer to a wire rack and cool completely.
- Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in just enough lemon juice to reach desired consistency. When scones are completely cool, drizzle or spread with glaze. Enjoy.
The candied ginger and glaze are optional.
Read post above for alternative topping options.
You can substitute 1 1/2 to 1 3/4 teaspoons of pumpkin pie spice for the individuals spices although the flavor will be somewhat different.
Store scones in an airtight container at room temperature for up to 2-3 days.
Freeze in a freezer bag for up to about 3 months, if desired. Defrost overnight in the fridge or in the oven.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 scone
- Calories: 380
- Sugar: 22g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 39mg
Keywords: gingerbread scones, ginger scones, Christmas scones, Christmas baking