These Maple Glazed Gingerbread Scones are soft scones, moist and tender like a muffin. Spiced with ginger and cinnamon and glazed with a buttery maple frosting, these are the most delicious cold weather treat.
I love scones. However, when you say “scone” it conjures up different things for different people. Some people picture a round, puffy and flaky English scone, topped with clotted cream and jam. Others prefer a more dense baked good, lighter on flavor and designed to be consumed with tea and coffee.
There are even those for whom a scone is a piece of puffy golden fried dough topped with powdered sugar and honey.
Personally, I like them all. My favorite scones, however, are buttery, tender, and soft. They’re flavorful, but not too sweet, and they’re never dry and crumbly. I have a plethora of scone recipes here on Some the Wiser (scones for all the seasons!) and they all follow suit.
These Glazed Gingerbread Scones are my current favorite scone, perfect for the colder weather. They taste like gingerbread, flavored with molasses, ginger, and cinnamon. They are spiced just right and taste like Christmas.
The buttery sweet maple glaze on top takes these simple scones to the next level. These are bakery quality treats that are guaranteed to please!
What is the secret to making good scones?
Scones are quick and easy to make, but there are a few tips that will ensure you make the best tasting scones.
- Use frozen butter. This ensures a better rise and more tender, moist scones. See more tips for How to Cut Butter into Flour here. My preferred method for scones is to grate the frozen butter with a box grater.
- Mix by hand, and don’t over mix. Begin by gently stirring the wet and dry ingredients together with a wooden spoon. Once the dough begins to come together, use your hands to shape it into a ball, incorporating loose bits of flour as you go. As soon as you have incorporated the flour, stopping mixing – lumpy and bumpy is good! Scone dough does not need to be kneaded and the less you handle it, the better.
- Use a scone pan (affiliate link). You can definitely make scones without a special pan. But, if you want bakery quality scones, I highly recommend a scone pan. I purchased my scone pan in 2012 and never once have I regretted it. Not only does it shape them perfectly, but it also cooks them evenly.
- Don’t overcook scones. Scones are done when you gently press the top and it bounces back. They will only be lightly golden.
How Do I get my scones to rise and be fluffy?
This gingerbread scone recipe is designed to be soft and fluffy. Here’s how you make fluffy scones:
- First, using an egg in the scone recipe makes them lighter and acts as a leavening agent. If you want a more dense scone, omit the egg.
- Additionally, use a combination of baking powder (1 teaspoon) plus baking soda (1/4 teaspoon) for a perfect rise.
- Don’t overmix or over knead. Kneading the dough too much will cause your scones to fall. As soon as the dough comes together into a ball, stop handling it.
Pair these Maple Glazed Gingerbread Scones with a warm cup of tea or hot cocoa and you have a perfect winter treat to cozy up to!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1 heaping teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 tablespoons unsalted butter, frozen
- 1/4 cup molasses
- 3 tablespoons brown sugar
- 1/4 cup plain greek yogurt
- 1 large egg
For the Glaze
- 3 tablespoons pure maple syrup
- 2 oz cream cheese, softened in microwave for 1 minute
- 2 tablespoons butter, melted
- 1/4 to 1/3 cup powdered sugar (depending on how sweet and how thick you want it)
- 1/4 teaspoon cinnamon (or pumpkin pie spice)
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
- Using largest holes on a box grater, grate frozen butter into flour mixture and stir to mix just until it resembles coarse meal.
- In a small bowl, combine egg, molasses, yogurt, and brown sugar and mix well. Stir yogurt mixture into flour mixture. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
- When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. If using a scone pan, place equal amounts of dough into each triangle of the lightly greased scone pan. If no scone pan, shape into a 7 inch circle, approximately 3/4 inch thick, and cut into 8 equal pieces. With space between each triangle (about an inch), place on a parchment covered baking sheet. (Alternatively, you can use a scone pan) Bake for approximately 15 minutes, or until the scone springs back when lightly pressed in the center. Allow scones to cool and prepare glaze.
- In a small bowl, combine all of the glaze ingredients and whisk until smooth. Drizzle glaze over cooled scones. Eat and enjoy.
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Amount Per Serving: Calories: 351Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 69mgSodium: 297mgCarbohydrates: 43gFiber: 1gSugar: 18gProtein: 5g
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