Iced Gingerbread Scones
A small batch of simple scones made with gingerbread flavors and iced.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowls
- Rubber Spatula
- Pastry Cutter
Ingredients
- 2 Cups Flour
- 1 Tbsp Baking Powder
- ¾ Tsp Ginger
- ¾ Tsp Cinnamon
- ½ Tsp Cloves
- ¼ Cup Dark Brown Sugar
- 5 Tbsp Butter Cubed and Chilled
- ¼ Cup Molasses
- ¼ Cup Heavy Cream Chilled
For the Icing
- ½ Cup Powdered Sugar
- ½ Tsp Vanilla Extract
- ½ Tbsp Milk
Instructions
- Line your baking sheet with parchment paper and set aside.
- Mix the flour, baking powder, spices, and brown sugar together in a mixing bowl. Yes, the sugar goes in now.
- Add the chilled cubed butter and cut it all together with a pastry cutter until the mixture has the consistency of coarse sand.
- In a small bowl, whisk together the heavy cream and molasses.
- Pout the molasses mix into the dry ingredients and mix with a rubber spatula until just combined and clumping. You can use your hands at that point to finish mixing.
- Shape the dough into a large, flat-topped disc (see post for image) on your baking sheet. Use a pastry knife or just a large knife to cut it into eight pieces.
- Separate and spread out your scones on the baking sheet, then put in the freezer for about 15 minutes to firm up the dough. Use this time to preheat your oven to 425℉.
- Once the oven is preheated, move the scones from freezer to oven and bake for about 16 minutes.
- Mix up the icing by combining the sugar, milk, and vanilla.
- When the scones are done, let them cool for about 10 minutes. Add the icing at this point, with a brush, drizzle, or pour. Enjoy!