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These are very tasty! I think they are perfect for a fall time treat. I added a little extra maple syrup to the glaze just because I love it. The glaze recipe is perfect! It runs smoothly over the scone and when it solidifies you can package the scones without worrying about smooshing it all off. Thanks for sharing a great recipe!
Brittany
Is it just me, or is it a Maple Glazed Gingerbread Scones kinda day?
These gingerbread scones are a) jumbo, because I accidentally made them huge – oops? b) soft and delicately crumbly like a good scone should be, and c) full of warm and wonderful gingerbread flavors like cinnamon, cloves, molasses, and ginger that basically bring the best of the best holiday feelings right on into your house.
Also noteworthy: these gingerbread scones are refined sugar free – they’re sweetened naturally with maple syrup and molasses – which feels extra awesome around this time of year, right? So two points for that!
Annnd if I were a REALLY saintly person I would have stopped there and not spooned that sweet, perfectly creamy, sets-like-a-dream maple glaze all over the refined sugar free scones. But I’m coming to terms with the fact that I am not that saintly person right now, and this glaze is my absolute all-time favorite, and I wouldn’t love the scones with the same wild, reckless abandon if they were missing that free-flowing maple-flavored sweetness taking over the tops, so I think we can all see how that gingerbread scone story ended. EMBRACING.
Thank you for your support and acceptance of all my confused, glaze-loving sugar selective food blogger ways and a very Merry Christmas to all. ♡♡♡
Yesterday was awesome. It snowed again! and so I made Maple Glazed Gingerbread Scones like the happy little winter kitchen elf that I am.
We’ve had some really weird weather lately in the form of a 50 degree heat wave that melted all our snow – the grass was all mushy, and it smelled like spring, and it was really NOT OKAY. This is Minn-e-soh-ta. it’s almost Christmas and I demand that we be covered in a beautiful blanket of white so that I can sit and look out the window eating gingerbread scones with my coffee every morning, noon, and night.
As of yesterday, problem solved!
Snow – check. Scones – check. Me sitting around feeling sentimental – check.
Yesterday, in addition to snow and gingerbread scones, I went to a Serial podcast party.
Which is a real thing in my life right now like but seriously I mean it A SERIAL PARTY.
It was a time dedicated to warm drinks, Christmasy snacks, and sitting in rocking chairs by the fireplace while reviewing transcripts of all the episodes this season and analyzing every possible angle of this case. I don’t even know what to say right now after countless hours spent in the depths of the Serial subreddit and hours of real life conversation that took place last night except that I’m 50/50 completely down the middle in terms of whether or not A.S. is guilty, and I have a bad feeling that Sarah is not going to give us any closure in the last episode tomorrow. UGH! Come ON, Sarah.
If you listen and you have a theory/opinion/hope for how this thing is going to end, please satisfy my extreme need to talk about things and tell me errrrrything. It will be like we’re having a Serial party of our own except virtually via the comments section of a food blog. Not even weird at all.
The only thing I’m not nervous for tomorrow is the part where I will sit down with my earbuds and the podcast all queued up and get 200% cozy with a blanket, a coffee, and a Maple Glazed Gingerbread Scone while looking out the window at the snowy white.
*purrr*
Maple Glazed Gingerbread Scones
- Total Time: 35 minutes
- Yield: 8–10 1x
Description
These Maple Glazed Gingerbread Scones are simple, delicious, and the ultimate cozy Saturday morning treat with a mug of hot coffee.
Ingredients
For the Gingerbread Scones
- 1/2 cup butter
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 2 eggs
- 1/3 cup real maple syrup
- 1/3 cup molasses
- 1/3 cup milk
- additional flour as needed
- 1/2 cup egg whites
For the Maple Glaze
- 2 tablespoons butter
- 1¼ cups powdered sugar
- 1 teaspoons vanilla
- 1 tbs. maple syrup
- 1–2 tablespoons water
Instructions
- Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.
- Mix flours, cinnamon, cloves, ginger, salt, and baking powder.
- Whisk the eggs, maple syrup, molasses, and milk.
- Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.
- Stir the wet ingredients into the flour/butter mixture until just combined.
- Transfer the dough to a floured work surface and form into a thick circle about 6-7 inches. Transfer to the freezer to chill for 15 minutes. While freezing, preheat oven to 425 degrees.
- Line a baking sheet with parchment paper. Take the dough out of the freezer and pat it together a few more times it so it’s a tight, thick circle. Transfer the dough to the baking sheet.
- Cut into eight or ten wedges with a sharp, wet knife to prevent sticking and space the pieces out so they won’t bump into each other when they rise (they will puff significantly in the oven).
- Brush the top with a thin layer of egg whites for shine.
- Bake for 15 minutes or until golden brown.
- For the glaze, melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla, and maple syrup. Stir until smooth. Add water if needed to thin out the glaze. Spoon over the tops of the scones – the glaze should set almost immediately.
Notes
This is a pretty wet dough to work with and if you let it sit out for too long, the pieces will start to lose their shape. If needed, just pop back in the freezer for a few minutes and reshape each piece as necessary.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Keywords: maple gingerbread scones, maple syrup scones, gingerbread scones
Made a half batch for Christmas morning. So yummy – so glad I didn’t skip the glaze. Thanks.
Excited to try this recipe😁 this blog post has fun comments:)
I am a fan of the gingerbread scones!
Thx!
I’d like to try this recipe but I don’t use maple syrup. What could I substitute for it?
You could try honey!
Hi, is the 1/2 cup egg whites for brushing the top of the scones, or to add to the dough? Just making sure before I attempt to make these. Looks delicious!
Hi Amy! Yes, the egg whites are for brushing the tops! Enjoy!
Hii these look amazing, but quick question… can i make these the night before and have the dough set and chilled in the fridge overnight then pop them in the oven in the morning?
Thanks!
Can these be made ahead? All prepared and frozen and then bake from freezer on another day?
Great question Kay! We haven’t tried freezing them before baking, but we think it’s worth a try. You may need to add a couple minutes to the bake time. Enjoy!
I am soooo excited to try these. Would I be able to use whole eggs rather than egg whites and how many do you think? (just don’t want to waste egg yolks). Or how many egg whites does 1/2 cup equal? Thanks!!
Whole eggs should work just fine in place of egg whites. About 1/4 cup egg whites equal 1 egg.
Can this gingerbread scone recipe be made w/o wheat flower using white all purpose flour? Would that require different ingredients ie less or no egg whites? Have a kid sensitive to wheat pastry flour.. Thank u. If someone knowd would you email me at “doglovr61”? I dont use Facebook.
Replacing the wheat flour with all purpose flour should work out just fine!
I just made this recipe, and I’m not too sure what to think. The batter was DELICIOUS, but baked, it lost most of its flavor. If I were ever to make these again, I might even double the spices. They sure did rise, so I would recommend maybe even cutting them into smaller pieces (I think one review said they did 12, I would maybe go with that).
Having another scone the next day, I’m going to update my rating to 4/5. I think the flavor is fine and present, maybe I was just in a bad state of mind yesterday.
I will still recommend making smaller pieces though!
Hi, since most of these comments are from people who didn’t yet make the scones prior to leaving a comment, I thought I would offer one having just made them. I bake a lot of different scones and these were delicious! The dough was easy to work with. My only changes were that I didn’t freeze the disc prior to cutting pieces and I cut 12 instead of 8 so that they wouldn’t be too big for my toddlers. They were like a thick, soft well iced gingerbread cookie. My husband and I had 3 scones each! We felt a little guilty having these as a breakfast item (sweetness factor). We may have to make this a mid morning of afternoon snack item instead. 😉
Great recipe as is!
So happy to hear you enjoyed the scones, Mishelle!
Oh, I omitted the egg whites step (out of laziness. Still looked and tasted great! As per many comments, the icing spreads nicely and dries quickly.
Tried it and loved it! I did fail to freeze the dough for a whole 15 and it was a tad sticky but it worked out fine! Thanks for the perfect yummy recipe and it’s totally fine. I do the “healthy plus sugar” thing too!
Glad to hear you enjoyed the scones, Joanna!
Do you add egg whites to the batter in addition to whole eggs or are the whites for brushing scones with before baking?
Good question, Katie! The egg whites are just for brushing the scones with before baking. 🙂
Not sure what to do with 1/2 cup of egg whites given in recipe! It wasn’t mentioned in recipe! It only takes 1 egg white to brush 8 scones, not 1/2 cup.
Could I substitute gluten free flour for both of the flours in this recipe?
These are very tasty! I think they are perfect for a fall time treat. I added a little extra maple syrup to the glaze just because I love it. The glaze recipe is perfect! It runs smoothly over the scone and when it solidifies you can package the scones without worrying about smooshing it all off. Thanks for sharing a great recipe!
I would probably add some sugar to the dough recipe. It seemed like it was missing a hint of sweetness. I kept looking to see if I missed that step to put it in, but I didnt. Even though the glaze adds some sweetness the scone itself still needed some oomph!! Thanks for providing your recipe they did turn out good other wise.
I’m about to make these scones which sound wonderful but am confused by the 1/2 cup of egg whites. Do I really put this in the dough or is it for brushing on the top? I’ve just never used egg whites in scones so want to be sure. Thank you
Just made this recipe. LOVE IT!
I’m certainly using this for Christmas breakfast!
These look really tasty. Im going to try to make them tomorrow and make them vegan. I will let you know how they taste! Thanks
Awesome recipe! I made these delicious scones today for New Years…they are to die for. I added a half teaspoon of all spice & pumpkin pie spice, I like things spicey. Also used cream and corn syrup instead of water in the drizzle.
Is there anything I could substitute for the pastry flour? I couldn’t find any!
You should be able to just sub it with regular flour!
Hi
I would like to make your gingerbread scones tonight but have vmbeen to 2 stores and can’t find whole wheat pastry flour. Can I sub half whole wheat flour and cake flour? Do you have any other suggestions ? So glad I found your blog!!!
We think that should work fine!
hi! I just made your blueberry scones…and they were the bomb!!! i was so excited that my very first time baking scones turned out so well. thanks for another great recipe 🙂 Quick question about these scones – would using unsalted butter mess up the recipe?
Hi Mara! You could used unsalted but it might lessen the flavor a bit – you could always add a pinch or two of salt if you’d like!
These look awesome. Why 1/2 cup egg whites and not whole eggs?
Hi Dianna! Egg white give the scones a nice shine as opposed to using the whole egg.