Glazed Gingerbread Scones

Glazed Gingerbread Scones, Maple Glazed, Dessert

2 cups flour

1 tsp baking powder

1/4 tsp baking soda

3/4 tsp cinnamon

1/8 tsp cloves

1 tsp ginger heaped

1/2 tsp salt

2 2/3 Tbsp brown sugar

8 Tbsp butter + 3 Tbsp butter reserved for the glaze

1 large egg

1/4 cup molasses

1/4 cup yogurt

2 Tbsp Milk over

1 cup confectioners sugar

Bake in pie pan.

We adore Grandma June’s handwriting and spelling blips. She wrote Glazed Gingerbr Sconces, and I think it is the cutest, I will never not call them Gingerbread Sconces.

Another lovable thing about this recipe is how the ingredients are written in a somewhat random order with very little instructions to go on. I live for unpacking these little mysteries.

I’ve always enjoyed baking and eating scones, so I was excited to give this recipe a try. If you have made biscuits before, the process is similar. I regrouped the ingredients in an order that made more sense to me.

First, combine the dry ingredients: the flour, leavening, spices, and brown sugar, in a medium bowl. In a small bowl, combine the wet ingredients: molasses, yogurt, and an egg.

Next, grate 8 tablespoons of the cold butter into your dry mix or cut the cold butter into small pieces, and combine using a pastry cutter, forks, or your fingers until your mixture resembles a crumbly sand. The key is to not warm the butter too much, but to make sure it is distributed well.

This looks like shredded cheese, but it’s butter! We saw a tip that suggested grating cold or frozen butter to get it into small pieces for the pasty mixture, it worked wonders.

Finally, pour in your wet ingredients and gently mix with a fork until a dough comes together. Bring the dough together with your hands and press it into a prepared pie dish.

With most scone or biscuit recipes I’ve made, you would press the dough to be 3/4 of an inch thick and cut the dough into wedge or circular shapes before baking. But since this one is baked in a pie pan, it is more akin to a coffee cake, and may take a few minutes longer to bake through.

Brush 2 tablespoons of milk over the dough, and pop it into the oven (preheated to 425 degrees) for 15-20 minutes to bake.

While the scones are baking, mix up the glaze. We decided to use the confectioners sugar, mixed with the extra 3 tablespoons of butter (softened), and added a splash of maple syrup to taste. I ended up using 2-3 teaspoons of maple syrup in mine and it was delicious.

Look at that thick buttery glaze!

Once the scone-cake has come out of the oven and cooled for a few minutes, spread the glaze on and serve. These turned out very moist and delicious. A perfect fall treat with the ginger, molasses and maple flavors coming through.

Deanna had great success using gluten free flour for this recipe. She found that even if you mix in your butter after you’ve mixed in the wet ingredients, it still turns out great !

Had to include this great video of the tasting here. We love our bake club afternoons.

We really loved this recipe, let us know if you give it a try.