Description
Gingerbread scones, filled with ginger and cinnamon and topped with a simple royal icing drizzle.
Ingredients
Scale
For the scones:
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter, chilled (ideally, place in freezer for ~1 hr prior to use)
- 1 egg
- 1/3 cup molasses
- 4–5 tbsp milk
- 1 tsp vanilla
For the royal icing drizzle:
- 1 cup powdered sugar
- 1 tbsp + 1 tsp water
Instructions
- In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, and spices).
- In a small bowel, mix together the wet ingredients (egg, molasses, milk, vanilla). Keep in the fridge while you grate the butter.
- Use a large cheese grater to grate the chilled butter into the dry ingredients, pausing periodically to mix the grated butter and dry ingredients together. If you don’t have a grater, simply cut the cold butter into the dry (slice the butter into small cubes and incorporate into dry ingredients, either with your fingertips or a pastry cutter.)
- Remove the pre-mixed-together wet ingredients from the fridge and add the wet to the dry ingredients/butter mixture. Mix just until just incorporated, then place on a floured surface. Knead the dough 3-4 times into a ball shape (try not to over knead it), adding a bit more flour if it is too sticky to knead. Use a rolling pin to roll into a 1-inch thick rectangle or oval, and cut into 8 triangles.
- Place the scones on a parchment-lined baking sheet, spacing them around 1-2 inches apart. Chill for 30 minutes in the fridge. Meanwhile, preheat oven to 400F.
- Once the scones are chilled, remove them from the fridge and place them directly in the oven (to prevent the butter from melting!). Bake for 18 minutes.
- Let the scones cool while you make the icing. In a small bowl, mixtogether the powdered sugar and water with a small whisk or fork until a smooth icing forms. Once the scones are cool, drizzle the icing on top, and let set for a few minutes before serving!
- Store in an airtight container for up to 5 days.
Notes
For Vegan: Use vegan butter (stick form), plant milk, and instead of 1 egg use 3 tbsp aquafaba (I have not tried this so cannot vouch for the results).
For Gluten Free: Use gluten free all-purpose flour. Using a gluten free flour with xanthan gum will help with structure.
Keywords: gingerbread scones
