Gingerbread Scones

5 from 2 votes

Gingerbread Scones are an easy way to indulge in holiday flavor. They whip up with just a few minutes of work - Great for Christmas morning!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: American, British

Diet: Vegetarian

Servings: Large Scones

Calories: 582kcal

Author: Marie Porter

Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, spices, and salt.
Chop chilled butter into small cubes. Cut butter into dry ingredients using a fork (or two!) or a pastry blender / cutter until mixture is distributed throughout, and mixture forms coarse crumbs - it'll resemble gravel.
In a small bowl, whisk together ⅔ cup milk, molasses, and the egg.
Add the wet mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.
Place dough onto a lightly floured work surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.
Press down to a disk that’s an even 1" thickness, cut into 6 wedges.
Transfer scones to the lined baking sheet, brush with the remaining milk.
If you'd like, scatter coarse sugar over top of the unbaked scones.
Bake for about 25 minutes or until golden brown.

Whisk together the butter, vanilla extract, and salt until smooth.
Add about half the powdered sugar, a little at a time.
Once half of the powdered sugar is incorporated, add 1 tablespoon of water, whisking until smooth.
Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.
Drizzle scones with glaze, and serve warm!