Maple Gingerbread Scones

A recipe for Maple Gingerbread Scones! These sweet scones are packed with warming spices and topped with a creamy maple glaze.

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These Maple Gingerbread Scones are such a nice addition to breakfast or brunch during Christmas and the holiday season.

Flour, baking powder, salt, and a warming mixture of ground ginger, cinnamon, allspice, and cloves are combined before cutting in the butter to create a crumbly mixture. Beaten egg with cream and molasses are gently stirred in to form a light dough.

The dough is pressed into a thick disc, cut into wedges, then brushed with more cream before baking until golden and flaky.

To serve, top the scones with a creamy maple glaze for even more flavor.

A Few Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create a more buttery flaky texture, I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

I used unsulphured molasses in these Maple Gingerbread Scones, not blackstrap. Blackstrap molasses has a more bitter flavor.

Add just enough cream to bring the dough together. Too much liquid and overworking the dough will cause the scones to toughen. If the dough absolutely won’t come together with 1/2 cup (118 milliliters) cream, slowly add just enough to form the dough.

I cut these scones into 6 large slices. You can also divide the dough into two discs before cutting to make smaller wedges or or even circles/squares (cooking time may lessen).

The glaze is completely optional, though I definitely recommend it! It just adds a little extra boost of flavor and sweetness. I kept the glaze thicker to spread over the top of each scone. Add a little more cream or milk instead to create a thinner glaze to drizzle.

Make sure the scones have cooled to room temperature before topping. Otherwise, the glaze will absorb into the top and cause soggy scones.

The scones are best the day they are made, especially with the addition of the glaze. They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet.

When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. Just add a couple of minutes to the baking time.

Looking for more gingerbread-based recipes?

Try my:

• Gingerbread Waffles
• Homemade Gingerbread Syrup
• Gingerbread Cinnamon Rolls

This recipe was originally posted in December 2015 and updated December 2021.

Maple Gingerbread Scones Recipe

Adapted from Pinch of Yum

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Maple Gingerbread Scones

A recipe for Maple Gingerbread Scones! These sweet scones are packed with warming spices and topped with a creamy maple glaze.

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, Christmas, gingerbread, holiday, maple, scone

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Resting Time: 15 minutes minutes

Total Time 42 minutes minutes

Servings 6 Scones

Ingredients

Gingerbread Scones:

• 2 cups (250 grams) all-purpose flour
• 1/4 cup (50 grams) light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 6 tablespoons (85 grams) unsalted butter
• 1 large egg
• 2 tablespoons (30 milliliters) unsulphured molasses
• 1/2 cup (118 milliliters) heavy cream plus more for brushing
• 1 teaspoon vanilla extract

Maple Glaze:

• 1 cup (120 grams) powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons (30 milliliters) maple syrup
• 2-3 tablespoons (30-45 milliliters) heavy cream

Instructions

• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• In a large bowl, combine the flour, light brown sugar, baking powder, ginger, cinnamon, allspice, salt, and cloves.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• In a medium bowl, whisk together the egg, molasses, heavy cream, and vanilla extract.
• Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more heavy cream.
• Place the dough on a floured surface and lightly press into a disc about 3/4 inches (2 cm) thick.
• Cut the disc into 6 equal scones. Transfer to the prepared baking sheet about 1 inch (2.5 cm) apart. Brush the tops with cream.
• Bake in the preheated oven until golden, about 12-14 minutes. Let cool for 5 minutes before removing to wire rack.

To make the Maple Glaze:

• In a medium bowl, whisk together the powdered sugar, vanilla extract, and maple syrup.
• Slowly whisk in the heavy cream until the glaze is thin enough to spread or drizzle. If too thin, add a little more powdered sugar. If too thick, add a little more cream.
• Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.