These gingerbread scones are the perfect make-ahead option for Christmas morning. They only take a few minutes to throw together and then you can pop them in the freezer until you’re ready to bake. And I happen to think scones are even better when baked straight from the freezer! The spicy gingerbread aroma that fills your house as they bake will make everyone want to get out of bed and head for the kitchen. I topped the scones with my favorite maple glaze to give them just a bit more sweetness, but feel free to skip it entirely or try a different pairing with the gingerbread. One of the nice things about scones is that they’re open to endless variation, so you can play around quite a bit to make these your own!
By Tracey
Gingerbread Scones with Maple Glaze
scones from The Art & Soul of Baking by Cindy Mushet
Ingredients:
Scones
- 2 cups (10 oz) all-purpose flour
- 1/3 cup (2 1/2 oz) packed light brown sugar
- 2 1/2 teaspoons ground ginger
- 1 3/4 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 2 tablespoons (5 oz) cold buttermilk
- 2 tablespoons molasses
- 1 egg, lightly beaten (for egg wash)
Glaze
- 3 tablespoons maple syrup
- 1/2 cup confectioner’s sugar
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Add flour, brown sugar, ginger, baking powder, cinnamon, cloves, baking soda, and salt to the bowl of your food processor. Process briefly to combine. Add the butter and pulse about 5 times, or until the pieces of butter are just slightly larger than peas. Whisk the buttermilk and molasses together in a small measuring cup, then add to the bowl of the food processor and pulse until the dough comes together in large clumps (about 15-20 pulses).
Turn the dough out onto a lightly floured work surface. Gently bring together and pat into a disk about 7 inches in diameter and 1 inch thick. Use a sharp knife to cut the disk into 8 equal wedges. Transfer them to the prepared baking sheet, leaving about 2 inches space in between. Brush the tops of the scones with the egg wash then transfer to the oven and bake for about 15 minutes, or until they are golden brown and firm to the touch. Remove the baking sheet to a wire rack and allow the scones to cool completely.
To make the glaze: Whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.
