Gingerbread Scones – tender flaky scones with golden raisins and gingerbread spices and a wonderful molasses glaze!
My friend Karen over at The Food Charlatan told me last year that whenever she thinks of scones, she thinks of me. I laughed. Especially considering that up until only five years ago, I didn’t like scones. AT ALL. I thought they were dry and flavorless.
That was until I made my first homemade scone. And I’ve been obsessed ever since, taking my favorite base and altering it every which way I can think of.
So ya, Karen is referring to the past couple of years where my blog has sort of become scone central. HA.
These gingerbread scones are my latest, embracing the Fall flavors that I adore. Delicious!
Other Homemade Scones you might enjoy!
Watch the video to see just how easy these are to make!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 teaspoons gingerbread spice
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 1/2 cup golden raisins
- 3/4 cup half and half
For The Glaze
- 2 cups powdered sugar
- 1/4 cup half and half
- 1/2 tablespoon molasses
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and gingerbread spice. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Toss in the raisins. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick circle. With a sharp knife, cut into 6 wedges. Place scones on prepared baking sheet and bake 15-16 minutes or until cooked through and golden. Remove from oven and cool for about 10 minutes.
- In the meantime, make glaze by whisking together powdered sugar, half and half, and molasses until smooth. (If glaze is too thick, add a bit more half n half. If it’s too thin, add more powdered sugar.)
- Dunk the tops of the scones into the glaze until coated. Place back onto the baking sheet and allow the glaze to drip down the sides. (Glaze will firm up when scones are completely cool.) Eat and enjoy!