Sweetened with maple syrup and flavoured with gingerbread spices, these easy scones make a wonderful weekend morning treat.
It’s hard to beat fresh-from-the-oven scones, especially gingerbread scones with a vanilla glaze. They’re irresistible. They’re also easy to make.
This is a festive version of a classic English scone. There is no egg and the dough is on the sturdy side but they bake up tender and not a bit crumbly. Maple syrup helps to keep them moist.
How to make tender scones
The key to tender scones is to use icy cold butter and good cold milk. When you add the wet ingredients to the dry, mix gently and as little as possible. As the mixture just comes together in the bowl, scrape it out onto a lightly floured counter, work in the remaining flour with a light hand, and gently pat or roll into a circle. Gentle, gentle and gentle.
Easy make ahead tips…
If you want to have these ready for the morning, combine the dry ingredients, cut in the butter, then put the mixture in the fridge overnight in a covered bowl. First thing in the morning get the oven heating while you do the final mixing and get them on the baking sheet. Whisk together the glaze while they’re in the oven.
If you’re in search of more scone recipes, try my Maple Syrup Oatmeal Scones (very buttery) or easy Walnut Scones.
Make your own gingerbread spice blend
4 tsp ginger
2 tsp cinnamon
1 tsp allspice
1/2 tsp each, nutmeg, cloves
Variations:
Add 1/8 tsp of cardamom and/or mace
Gingerbread Scones with Vanilla Glaze
Difficulty: Easy7
servings15
minutes18
minutes33
minutesSweetened with maple syrup and flavoured with gingerbread spices, these easy scones make a wonderful weekend morning treat.
Ingredients
2 cups flour, spooned in (can use 1/2 cup whole wheat)
1 Tbsp. baking powder
1 tsp. gingerbread spice (or half cinnamon, half ginger)
2 Tbsp. sugar
½ cup cold butter, cut into cubes
3 Tbsp. pure maple syrup
½ cup + 1 Tbsp. milk
- Glaze
½ cup icing sugar
1 Tbsp. milk
½ tsp. vanilla
Directions
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, spices and ginger.
- Cut in the butter until it’s pea-sized. (You can do this step in the food processor.)
- In a small bowl whisk together the maple syrup and milk.
- Pour over the flour mixture and stir to combine.
- When mixture almost comes together scrape onto a lightly floured counter and knead gently to combine.
- Place on prepared sheet and pat or roll into a disk about ¾” thick.
- Score into eight wedges.
- Bake for 18-20 minutes, or until golden and the top springs back slightly when touched.
- Whisk together the glaze ingredients.
- Let scones cool for about 10 minutes then pour over the glaze.
