Gingerbread Scones with Eggnog Glaze - Holiday Spiced Treats
Tender, flaky scones infused with warm gingerbread spices including cinnamon, ginger, and cloves, topped with a creamy eggnog glaze. The molasses adds deep sweetness while cold butter creates the perfect crumbly texture. These festive treats are ideal for holiday brunches, afternoon tea, or Christmas morning breakfast. The combination of traditional gingerbread flavors with classic scone technique creates an irresistible seasonal pastry that's both comforting and elegant.
Ingredients
- ¾ cup cold heavy cream, plus 1 tablespoon
- 1 large eggmilk plus 1/4 tsp vanilla and pinch nutmeg1:1dairy-freeeggs-freeadds dairy
traditional flavor lost
Full guide → - ¼ cup molasses
- 2 cups all-purpose flour, plus more for work surface
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cut into small pieces
- granulated sugar, for sprinkling
- ½ cup powdered sugar
- 3 tablespoons eggnogmilk plus 1/4 tsp vanilla and pinch nutmeg1:1dairy-freeeggs-freeadds dairy
traditional flavor lost
Full guide →
Instructions
- 1
Preheat oven to 400 degrees
- 2
Whisk together 3/4 cup cream, egg and molasses in a small bowl
- 3
Whisk together flour, brown sugar, baking powder, ginger, cinnamon, salt and cloves in a large bowl
- 4
Cut butter into flour mixture with pastry blender until it resembles coarse meal with pea-size pieces remaining
- 5
Stir in cream mixture with fork until just combined
- 6
Transfer crumbly dough to lightly floured work surface and pat into 6-inch circle
- 7
Cut into 6 wedges and transfer to parchment-lined baking sheet
- 8
Brush tops with remaining cream and sprinkle with granulated sugar
- 9
Bake until golden, 16 to 18 minutes, rotating sheet pan halfway through
- 10
Cool on sheet pan for 5 minutes then transfer to wire rack to cool completely
- 11
Whisk together powdered sugar and eggnog until smooth
- 12
Drizzle glaze over cooled scones
- 13
Allow glaze to set approximately 30 minutes before serving
Tips
Keep butter and cream very cold to ensure flaky texture - chill bowl and pastry blender beforehand for best results.
Don't overmix the dough once cream is added; it should look crumbly and rough for tender scones.
Make glaze while scones cool completely to prevent it from melting off the warm pastry.
Good to Know
Store in airtight container for up to 48 hours, best when served same day
Can be shaped and refrigerated overnight before baking
Serve at room temperature with coffee or tea
Common Mistakes
Keep ingredients cold to avoid tough, dense scones
Don't overwork dough to prevent heavy texture
Let scones cool completely before glazing to prevent melting
Substitutions
Dairy-Free Swaps
traditional flavor lost
Full guide →General Alternatives
FAQ
Can I make these scones ahead of time?
Yes, you can shape the scones and refrigerate overnight, then bake fresh in the morning. Alternatively, bake and store in an airtight container for up to 48 hours.
What if I don't have eggnog for the glaze?
Mix milk with vanilla extract and a pinch of nutmeg, or use heavy cream with a touch of rum extract for similar richness and flavor.
How long do these keep fresh?
Best served the same day but will keep in an airtight container for up to 48 hours. The glaze may soften slightly over time.