Gingerbread Molasses Scones
Scone-Believable! My Gingerbread Scone Obsession
Alright, fellow baking adventurers, gather 'round! The holidays are practically knocking on our doors, and while gingerbread cookies and lattes are delightful, my brain (and stomach) started asking a very important question: "What if we took all that cozy, spicy gingerbread magic and crammed it into a scone?"
And just like that, a delicious, highly ambitious mission was born: Gingerbread Scones!
These aren't just any scones; these are tender, crumbly, perfectly spiced little mountains of joy, crowned with a luscious cream cheese frosting AND a miniature gingerbread cookie. It's a scone. It's a cookie. It's a whole lot of holiday cheer in one bite!
The Genesis of Gingerbread Scone Glory
My journey began with a vision: the quintessential flaky scone texture, but with the warm, comforting hug of gingerbread. This meant ditching plain flour for a blend infused with the deep, caramel notes of molasses and a symphony of festive spices.
The Dough: A Spicy, Buttery Embrace
Molasses Magic: Incorporating molasses into the dough wasn't just for color; it's for that distinct, almost chewy richness that defines gingerbread.
Spice Party: A generous blend of ginger, cinnamon, nutmeg, and cloves filled my kitchen with the most intoxicating aroma as I mixed. It's like aromatherapy, but with butter!
Cold Butter is Key: As with any scone, keeping the butter cold and cutting it into the flour mixture ensures those signature flaky layers. It's a little arm workout, but so worth it!
The dough came together beautifully, a gorgeous, subtly brown canvas ready for its destiny. I cut them into traditional wedges, knowing that each one held the promise of pure, holiday-spiced bliss.
The Bake: Golden Perfection!
Into the oven they went, filling the entire house with an aroma that could rival any holiday candle. They puffed up beautifully, developing golden-brown tops and crumbly, tender interiors. The anticipation was almost unbearable!
Once cooled (the hardest part of any baking project, let's be honest), they were ready for their royal treatment.
The Crown Jewels: Frosting & Mini Cookie!
This is where the Gingerbread Scones truly transcend!
Cream Cheese Frosting Love: A tangy, sweet, and perfectly smooth cream cheese frosting was lovingly spread over each scone. This is crucial—its slight tang cuts through the richness of the scone beautifully.
The Mini Gingerbread Cookie: And for the ultimate festive flourish? A tiny, adorable miniature gingerbread cookie perched proudly on top of each frosted scone! This isn't just decoration; it's a textural delight and an extra burst of classic gingerbread flavor. Plus, it just makes them outrageously cute!
Why These Gingerbread Scones Will Be Your New Holiday Obsession:
Flavor Bomb: Every bite is a harmonious blend of warm spices, tender crumb, tangy frosting, and a satisfying cookie crunch.
Texture Heaven: You get the flakiness of the scone, the chew from the candied ginger crystals, the creaminess of the frosting, and the snap of the mini cookie. It’s a textural symphony!
Showstopper Status: Seriously, put these on a platter, and watch them disappear. They look incredibly festive and impressive, yet they're surprisingly fun to make.
Perfect Pairing: Ideal with your morning coffee, afternoon tea, or as a festive treat any time of day.
Gingerbread Molasses Scones
Created by Sue Mun
Makes 12
Ingredients
For the Gingerbread Scones:
300 g all purpose flour, plus more for shaping
120g brown sugar
1 tablespoon Baking powder
1/4 teaspoon baking soda
1 1/2 tsp Cinnamon
2 tsps Ground ginger
1/2 teaspoon salt
112 g Unsalted butter, cold and shredded
1 tsp Vanilla
100g Molasses
1 Large egg cold, beaten
120 g buttermilk, cold
100g crystalized candied ginger, chopped (optional)
For the Spiced Molasses Glaze:
100g Powdered Sugar
10g molasses
25g milk
¼ tsp Cinnamon
pinch Nutmeg
For the Cream Cheese Topping:
60g unsalted butter, room tempature
150g powdered sugar
85g cream cheese, cold
1/2 tsp vanilla extract
Instructions
Make the Gingerbread Scone:
Shred the cold butter with a hand shredder. Set the shredded butter aside in the fridge.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, salt, ground ginger, and ground cinnamon.
In a separate bowl, beat together the egg, molasses, buttermilk and the vanilla extract.
Add the cold shredded butter into the prepared flour mixture and gently fluff everything together until combined.
Create a well in the center of the flour mixture and pour in the beaten wet ingredients from earlier. Mix the dough until it comes together. Halfway into your mixing, add in the chopped candied ginger and fold it in. Make sure not to over mix the dough.
Dump the dough onto your lightly floured work surface. Press and shope the dough into a circle that is at least 1.5-2 inches thick. Cut the dough into 8 equal triangle wedges.
Place the scones on a baking sheet lined with parchment paper. Pop the scones in the freezer for at least 1 hour before baking.
Preheat oven to 425F
Once the scones are frozen, take them out and brush with with heavy cream and sprinkle with course sugar.
Reduce the oven temp to 375F and place the scones in the oven. Bake for about 20-25 minutes or until golden.
Remove from oven and transfer to a wire cooling rack. Allow the scones to cool off for at least 20 minutes before glazing and frosting.
Make the Spiced Molasses Glaze:
In aa small bowl, mix together the powdered sugar, cinnamon, nutmeg, molasses, and milk together until smooth.
Glaze the scones.
Make the Cream Cheese Frosting:
In a medium bowl, cream together the softened butter and powder sugar together until smooth. Add in the cream cheese and vanilla extract. Mix everything together until smooth.
Top the scones with the cream cheese frosting using a piping bag fitted with a pastry tip of your choice.
