Spiced Gingerbread Scones with Orange Glaze
Tender, flaky scones infused with warm gingerbread spices including ginger, cinnamon, cloves and nutmeg, enriched with molasses for deep flavor and finished with a bright orange glaze. Perfect for holiday breakfast tables or cozy afternoon tea, these scones balance the comforting warmth of traditional gingerbread with the light, buttery texture of classic British baking. The turbinado sugar topping adds a delicate crunch that contrasts beautifully with the smooth citrus glaze.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon cloves
- ⅛ nutmeg
- ¼ cup cold butter, cut into 1/4-inch cubes
- ⅓ cup molasses
- ⅓ cup heavy cream
- 1 tablespoon heavy cream
- 1 egg
- 1 tablespoon turbinado sugar
- 1 tablespoon orange juice
- ½ teaspoon orange zest
- ¾ cup confectioners sugar, sifted
Instructions
- 1
Preheat oven to 400 degrees F and line baking sheet with parchment paper
- 2
Combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon in food processor and pulse 6 times
- 3
Sprinkle butter over dry ingredients and pulse 12 times, then transfer to large bowl
- 4
Whisk together molasses, 1/3 cup heavy cream and egg until smooth
- 5
Stir wet ingredients into flour mixture just until moistened
- 6
Knead dough 6 to 8 times by hand without overworking
- 7
Press dough into 8-inch round on floured surface with floured hands
- 8
Cut into 8 wedges with sharp knife or pizza cutter
- 9
Place wedges on prepared baking sheet
- 10
Brush with remaining heavy cream and sprinkle with turbinado sugar
- 11
Bake 12 to 15 minutes until tops are lightly browned
- 12
Cool on wire rack for at least 10 minutes
- 13
Whisk orange juice, orange zest and confectioners sugar into thick glaze
- 14
Drizzle glaze over cooled scones
Tips
Keep butter cold and work quickly to ensure flaky texture
Don't overmix the dough or knead too much to prevent tough scones
Let scones cool completely before glazing to prevent melting
Good to Know
covered at room temperature 2-3 days
can make dough night before, refrigerate shaped wedges
warm or room temperature with tea or coffee
Common Mistakes
avoid overmixing dough to prevent tough texture
don't skip chilling butter for proper flakiness
wait for cooling before glazing to avoid melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these scones without a food processor?
Yes, cut cold butter into flour mixture using pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
What if I don't have molasses?
Substitute with equal amount of dark corn syrup or honey, though flavor will be less complex. Avoid light corn syrup as it lacks depth.
How long do these scones keep fresh?
Store covered at room temperature for 2-3 days or freeze for up to 3 months. Refresh day-old scones in 300F oven for 5 minutes.