Gingerbread Scones With Lemon Glaze Recipe

Name: Gingerbread Scones With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Flour; 2 Tablespoons Packed Light Brown Sugar, Sifted; 1 Tablespoon Baking Powder; 1 teaspoon Ground Ginger, Heaping; 1/2 teaspoons Cinnamon; 1/8 teaspoons Ground Cloves; 1 pinch Nutmeg, Freshly Ground; 3/4 teaspoons Salt; 1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes; 1/3 cups Candied Ginger, Finely Chopped (optional); 1/2 cups Molasses; 1/2 cups Heavy Cream, Plus More For Brushing; FOR THE GLAZE:; 1 cup Powdered Sugar; 1 Tablespoon Unsalted Butter, melted; 1/4 teaspoons Vanilla Extract; 1 pinch Salt; 3 Tablespoons Lemon Juice, Or More As Needed

Servings: persons

3 cups Flour
2 Tablespoons Packed Light Brown Sugar, Sifted
1 Tablespoon Baking Powder
1 teaspoon Ground Ginger, Heaping
1/2 teaspoons Cinnamon
1/8 teaspoons Ground Cloves
1 pinch Nutmeg, Freshly Ground
3/4 teaspoons Salt
1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes
1/3 cups Candied Ginger, Finely Chopped (optional)
1/2 cups Molasses
1/2 cups Heavy Cream, Plus More For Brushing
FOR THE GLAZE:
1 cup Powdered Sugar
1 Tablespoon Unsalted Butter, melted
1/4 teaspoons Vanilla Extract
1 pinch Salt
3 Tablespoons Lemon Juice, Or More As Needed

1
Preheat oven to 400u00b0F. Line a large baking sheet with parchment paper or a silpat.
2
In a food processor, combine flour, sugar, baking powder, spices and salt. Add butter and pulse until the mixture resembles coarse crumbs. (Alternatively, combine dry ingredients in a large bowl, and cut in butter with a pastry cutter or two knives.) Stir in candied ginger.
3
In a small bowl, whisk together molasses and heavy cream. Stir molasses mixture into dough until completely incorporated. Add an additional few teaspoons of cream if needed to help bring the dough together. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
4
Turn out the dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to baking sheet and lightly brush with 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.
5
For the glaze, combine powdered sugar, butter, vanilla and salt in a medium bowl. Whisk in just enough lemon juice to reach desired consistency. When scones are completely cool, spread with glaze and sprinkle with demerara sugar. Allow to set before serving (or not, if you're as impatient as I am). Enjoy.

829

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups Flour, 2 Tablespoons Packed Light Brown Sugar, Sifted, 1 Tablespoon Baking Powder, 1 teaspoon Ground Ginger, Heaping, and more.

Yes, Gingerbread Scones With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Scones With Lemon Glaze

How did you like this recipe?

Frequently Asked Questions