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Gingerbread Scones with Maple Glaze

Bring the holidays into your home with the aroma of gingerbread scones.
Course Breakfast
Keyword gingerbread, maple, maple glaze, scones
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 scones
Author Lynn / Turnips 2 Tangerines


  • 2 cups flour
  • 3 tablespoons packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup cold butter, cut into cubes
  • 1 beaten egg yolk
  • 1/3 cup molasses at room temperature
  • 1/4 cup buttermilk
  • 1 cup confectioners' sugar
  • 1 tablespoon white corn syrup
  • 1 to 2 tablespoons pure maple syrup


  • Preheat oven to 400.
  • Combine flour, brown sugar, baking powder, ginger, baking soda, cinnamon, and salt.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.
  • In a small bowl, combine egg yolk, molasses, and buttermilk. Add egg yolk mixture all at once to flour mixture, using a fork, stir just until moistened. Turn the dough onto a lightly floured surface, knead the dough 10 to 12 times or until smooth. Pat dough into a 9 inch circle, cut into 8 triangles, place triangles, 1 inch apart on a baking sheet lined with parchment paper.
  • Bake for 12 to 15 minutes.
  • Remove from baking sheet, cool slightly on a wire rack.
  • Make Maple Glaze:
  • Combine the glaze ingredients and stir together until reach desired consistency.
  • Drizzle over scones.