Gingerbread Scones
Tender flaky homemade Gingerbread Scones with sweet golden raisins, warm spices, and a wonderful molasses glaze!
Servings: 6 scones
Ingredients
For the Dough
- 2 cups all-purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon coarse 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
Instructions
- 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. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife or bench scraper, cut into 6 equal triangles.
- Place scones on prepared baking sheet and bake 15-18 minutes or until cooked through and golden. Remove from oven and cool for about 15 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!
Notes
Half n Half. This is found at the grocery store with the dairy products. If you can't find it, you can make your own - it's simply equal parts heavy cream and whole milk.
Gingerbread Spice. This is located with all the other spices and typically next to the cinnamon and pumpkin pie spice. If you can't find it, it’s a combination of ground ginger, cinnamon, allspice, and nutmeg.
Avoid thin liquids. Using water, fat-free milk, or non dairy milk can result in dry, flat baked scones. Half-n-half or cream is best. Whole milk is ok, but not ideal
Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.
Nutrition
Calories: 532kcal · Carbohydrates: 91g · Protein: 6g · Fat: 17g · Saturated Fat: 10g · Cholesterol: 46mg · Sodium: 217mg · Potassium: 413mg · Fiber: 1g · Sugar: 53g · Vitamin A: 510IU · Vitamin C: 0.7mg · Calcium: 149mg · Iron: 2.4mg