Gingerbread scones with a Biscoff {cookie butter} glaze are easy to prepare and make a cozy recipe with the ultimate winter flavor. Perfect for Christmas or a cold winter morning!
Three days until Christmas! Yikes! I am feeling mostly prepared, how about you?
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'Tis the season for indulging, right?
I've got the ultimate winter flavor combo for you; gingerbread and Biscoff.
I feel like gingerbread doesn't quite get the attention it deserves. To me it is a classic holiday flavor; full of spices and a hint of sweetness! The gingerbread flavor is warm and cozy and perfect for winter. It's also a popular Christmas treat all over the world. If you are interested in a little gingerbread history lesson, here's a great article from PBS.
WHAT DO GINGERBREAD SCONES TASTE LIKE?
Gingerbread scones have a slightly sweet and spice filled flavor. The sweetness, in this scone recipe, comes from molasses and maple syrup. The spices are ginger, cinnamon and cloves. The scones have a crisp exterior and a tender and flaky interior.
HOW TO MAKE GINGERBREAD SCONES
Start by placing a half cup (one stick) of unsalted butter in the freezer at least one hour prior to starting the recipe. I usually put the butter in the freezer the night before making the recipe. Also prepare your baking sheet with a silicone liner or parchment paper.
For tips on getting perfect scones, see the post for cranberry white chocolate scones.
In a medium to large bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon and ground cloves. Place the bowl in the refrigerator while you prepare the butter to keep everything extra cold.
Next grate the butter. The small pieces of butter help to incorporate into the flour mixture better and will give the scone a tender and flaky interior.
Then cut the grated butter into the dry ingredients using a pastry cutter or a fork until the mixture looks like coarse meal.
Now whisk the molasses, maple syrup, egg and heavy cream together and pour into the dry ingredients. Lightly combine the wet and dry ingredients, try not to overwork the dough. The darkness of your dough will depend on the molasses that you use. I like Wholesome organic molasses, which yields a rich and dark color and fantastic flavor. Not sponsored, I just really like their products!
Now lightly flour your prepared baking sheet and transfer the scone dough to the sheet. This dough is wet and sticky. Flour your hands and nudge the dough into an 8" circle on the prepared baking sheet. Place the prepared dough into the freezer for 30 minutes. If your baking sheet does not fit in the freezer, you can prepare this step on a plate.
As the scone dough is in the freezer, preheat your oven to 400°F.
HOW TO PREPARE THE SCONES FOR THE OVEN
Next remove the scone dough from the freezer. Using a bench scraper or a sharp knife, cut the dough into 8 equal pieces. The dough is slightly frozen, which aids in cutting it.
Then separate the scones and brush with a layer of heavy cream. Sprinkle coarse sugar over the top of the scones.
Bake the scones for 20-25 minutes. Remember that your oven is different from mine and your baking time might be slightly different. They take about 22 minutes in my oven.
While the gingerbread scones cool, prepare the Biscoff {cookie butter} glaze. Warm the cookie butter, stirring constantly until it reaches a drippy consistency. I melted mine in a small saucepan over low heat for less than one minute. If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up. Drizzle the glaze over the scones and enjoy!
HOW TO STORE SCONES
In my opinion, scones are best enjoyed when they are freshly baked. Although I must admit, these are still pretty fantastic the next day! You can store uneaten scones covered at room temperature for a day or two. Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking.
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Gingerbread scones with a Biscoff {cookie butter} glaze are easy to prepare and make a cozy recipe with the ultimate winter flavor.
Prep Time15 minutes
Cook Time25 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup butter, frozen*
- 1 large egg
- ⅓ cup heavy cream, plus 1 Tablespoon for brushing over scones prior to baking
- ⅓ cup molasses
- ¼ cup maple syrup
- Coarse Sugar (optional)
Biscoff Glaze
- 3 tablespoons Biscoff Cookie Butter
Instructions
- Prepare a baking pan with a silicone baking mat or parchment paper and set aside.
- Whisk flour, baking soda, salt, cinnamon, ginger and cloves in a medium to large bowl. Place the bowl in the refrigerator while you grate the butter.
- Grate frozen butter* and add to flour mixture. Use a pastry cutter or fork to combine until it looks like coarse meal.
- Whisk egg, heavy cream, molasses and maple syrup together and add to flour/butter mixture. The dough is quite wet and sticky.
- Flour your hands and nudge dough into an 8” circle onto prepared baking sheet. Place scones in the freezer for 30 minutes while the oven preheats to 400°F.
- Using a bench scraper or sharp knife, cut the slightly frozen dough into 8 equal scones. Brush tops of scones with more heavy cream (approximately 1 tablespoon) and sprinkle with coarse sugar, if using.
- Separate and bake for 20-25 minutes.
- Make glaze while scones cool by warming the cookie butter (stirring constantly) until it reaches a drippy consistency. I melted mine in a small saucepan over low heat for less than one minute. If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up.
- Drizzle glaze over cooled scones and enjoy.
Notes
*Freeze butter for a minimum of one hour, the colder the better. I usually throw it in the freezer the night before.
Store uneaten scones covered at room temperature for a day or two. Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"
Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
Royal Industries ROY GR 77 4" x 4" Heavy-Duty Box Grater
Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 415Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 70mgSodium: 594mgCarbohydrates: 56gFiber: 1gSugar: 19gProtein: 6g
The nutrition information is an estimate and may not be entirely accurate.
