Gingerbread Scones Recipe with Easy Cinnamon Glaze

Gingerbread is my favorite flavor for the Winter, and more so for the Christmas holiday season. These homemade gingerbread scones, are full of the traditional taste of gingerbread and make a subtly sweet Christmas morning treat, or an easy to bring dish for holiday brunches.  

Gingerbread Scones Recipe

Don’t let the long list of ingredients intimidate you, these ginger scones are made with simple ingredients you likely have on hand.   This easy Christmas treat is inexpensive with loads of festive flavor.  The smell of the warm spices that come from the oven while baking makes your home so welcoming and festive.  

​Scone Ingredients

Cinnamon Glaze

Step One – Preparation

Line a large cookie sheet with parchment paper. Preheat your oven to 400 degrees.

Step Two – Mixing the Flour Mixture

In a large bowl, add the flour, ginger, cinnamon, nutmeg, allspice, cloves, salt, and baking powder.  Whisk well.

Add cold butter to the flour mixture and using a pastry cutter or your hands blend until the coarse crumbs form, about the size of peas.  Make a well in the center of the flour mixture and set aside.

Step Three –  Making the Scone Dough

In a second small mixing bowl add the brown sugar, molasses, 1/2 and 1/2 cream.   Mix with a fork.  

Pour the wet cream ingredients into the well in the center of the flour mixture.

If there is still molasses stuck to the bottom of the bowl use a rubber spatula to scrape it out.  Mix the dough with your hands.  It will be a bit sticky.  

Place dough onto a lightly floured surface.  Knead into a small ball.  Flatten into a flat 8-inch circle about an inch thick.  

Using a sharp knife cut into 8 equal wedges.

Place on the prepared baking sheet.

Using a small pastry brush cover the cop with a brushing of cream.  Bake in the preheated oven at 400F for 12-15 minutes.

While the scones bake make your cinnamon glaze.

Step Four – Making the Cinnamon Glaze

In a small bowl or measuring cup add the icing sugar, and cinnamon, and whisk to combine.  Add the cream and the vanilla extract.  Mix with a small rubber spatula.  

Gingerbread scones are darker than most scones, because of the molasses and spices. Bake until they are a light brown color, test if they are baked by lightly pressing on the top to see if they spring back.  

Transfer the scones to a wire rack covered with parchment paper.  Drizzle the glaze over the top of the scones while still warm, then let cool to room temperature.  

These tender scones are the perfect holiday treat and I like to make mine ahead of time to have on hand while preparing for the holidays.  These delicious scones and a hot cup of coffee are a great way to welcome yourself or a loved one home from Christmas shopping or shoveling a snow-covered driveway.

Storing Gingerbread Scones

These scones can be kept for up to three days at room temperature in an airtight container.

These gingerbread scones freeze well, wrap them in parchment paper bundles, and place in an airtight container.  They will keep frozen up to three months.

If you freeze them with the glaze you have to let them thaw on the counter, otherwise the glaze melts when warming.  If you want to serve them warm, place them in the microwave to thaw and then add the glaze.

Other Gingerbread Flavored Recipes

As gingerbread is my favorite flavor for Christmas I have several delicious gingerbread recipes to share with you.