Glazed Gingerbread Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 1 heaping teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 8 tablespoons unsalted butter, frozen
  • ¼ cup molasses
  • 2 tablespoons, plus 2 teaspoons Splenda Brown Sugar Blend (see note below to make these without Splenda)
  • ¼ cup plain greek yogurt
  • 1 large egg
For the Glaze
  • 1 cup confectioners sugar
  • 3 tablespoons melted butter
  • 2 tablespoons milk
  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
  3. Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.
  4. 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.
  5. When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into a 7 inch circle, approximately ¾ inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet. (Alternatively, you can use a scone pan) Bake for approximately 15 minutes, or until golden. Allow scones to cool and prepare glaze.
  6. In a small bowl, combine all of the glaze ingredients and whisk until smooth. Drizzle glaze over cooled scones. Eat and enjoy.
To make these scones without Splenda, just substitute ⅓ cup sugar for the splenda.
Recipe by Some the Wiser at