These Maple Gingerbread Scones are a nice addition to breakfast on Christmas morning with a warming mixture of spices (ginger, cinnamon, cloves) molasses, and maple syrup. After cooling slightly, they are covered in a glaze flavored with a bit more maple syrup.
I cut these scones into 8 large slices, but you can also divide the dough in half to make smaller servings (cooking time may lessen).
The dough is on the wet side, so sticking them in the freezer for about 15 minutes makes slicing easier and helps keep their shape during baking.
The scones are best the day they are made. The glaze might just be my favorite part. You can lightly drizzle it over the scones or completely coat them like I did.
Maple Gingerbread Scones
Adapted from Pinch of Yum
1/2 cup unsalted butter
2 cups all purpose flour
1 cup whole wheat flour
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1 tablespoon baking powder
1/3 cup maple syrup
1/3 cup molasses
1/3 cup milk
1/4 cup egg whites
2 tablespoons unsalted butter, melted
1 1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon maple syrup
1-2 tablespoons water
Place the 1/2 cup butter in the freezer.
In a large bowl, whisk together the all purpose flour, whole wheat flour, ginger, cinnamon, cloves, salt, and baking powder.
In a small bowl, whisk together eggs, 1/3 cup maple syrup, molasses, and milk.
Shred or finely dice the butter from the freezer into the flour mixture. Use a pastry blender, two forks, or your fingers to blend the butter until the mixture is crumbly and no pieces are larger than a pea.
Quickly mix the wet ingredients in the crumbly flour mixture until just combined.
On a well-floured surface, pat the dough into a circle about 7 inches wide. Transfer to a parchment lined baking sheet and place in freezer for 15 minutes.
Preheat oven to 425 degrees F.
Remove the circle of dough form the freezer. Cut into 8 equal slices with a wet knife. Space the slices at least 1 1/2 inches apart on parchment lined baking sheet. Brush the tops with the egg whites.
Bake in preheated oven until golden brown on the bottom, about 15 minutes. Remove to a wire rack and allow to cool.
In a small bow, whisk together melted butter, powdered sugar, vanilla, and maple syrup. Slowly add water to reach the desired consistency. Drizzle over cooled scones.