Gingerbread scones are a difficult thing to get right. To be honest, I’m still not sure I’ve gotten them down.

 I always find that the molasses in the recipe drags the scones down–literally. The resulting scones don’t have the rise or the fluff that scones should have, and so they’re left rather dense and flatbread like. It’s certainly not the texture I want in a scone, and when my scones don’t turn out picture-perfect, I always get a little depressed.

However, it’s such a classic flavor that developing a scone recipe which I love is one of my lifelong goals. 

So is this that recipe? Well…no. But it is a decent recipe, one that tasted good and has a tasty icing–and we all know that forgives a great many sins. 😉 

Without further ado, then, here is the newest gingerbread scone recipe I’ve experimented with.

Ingredients:

Scones:

3 C all-purpose flour
1/2 tsp cinnamon
1/2 tsp ground cloves
3/4 tsp ground ginger
3/4 tsp salt
1 Tbsp baking powder
8 T unsalted butter, cubed
2 large eggs
1/3 C molasses
1/3 C maple syrup
1/3 C half & half

Icing:

1 C powdered sugar
1 tsp vanilla extract
1 Tbsp maple syrup
3 T half & half

Instructions:

1. Preheat the oven to 450ºF. Line two baking sheets with parchment paper or a silicon baking mat.

2. Combine the dry ingredients: all-purpose flour, spices, salt, and baking powder. Whisk to mix and set aside.

3. In a small bowl or measuring cup, combine the eggs, molasses, maple syrup, and half & half. Whisk well to mix and set aside.

4. Add the butter to the dry ingredients and work in until the mixture resembles coarse sand. Some pea-sized chunks of butter are fine.

5. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until just a few dry bits remain at the bottom.

6. Turn out the dough onto a lightly floured countertop and give the dough a knead or two with your hands–just until the dough comes together. Press into a log or two rounds about 1/2-inch high.

7. Place on a parchment-lined baking sheet (or silicon baking mat) about three or four inches apart. Bake in a preheated oven for 12-15 minutes or until just browning around the edges.

8. Remove from the oven and let cool on the pan for a couple of minutes, then transfer to a wire rack and allow to cool completely.

9. While the scones are cooling, prepare the icing. Sift the powdered sugar into a medium-sized bowl. In a small bowl, combine the vanilla extract, maple syrup, and half & half. Add the combined wet ingredients to the powdered sugar and whisk with an electric mixer. 

10. When the scones are cool, ice liberally. Then eat liberally. 

11. Return to www.FortheLoveofScones.com and rate the recipe. 😉