Happy Day After Thanksgiving! Many of you are probably enjoying some yummy leftovers today, and you are likely thinking about holiday decorating, shopping, and more celebrations to come. I spent many hours in my kitchen over the past two days, but still couldn’t keep myself from doing a little baking this morning. These Gingerbread Scones with Maple Glaze are the perfect way to transition from Thanksgiving into the rest of the holiday season. They taste just like gingerbread and go wonderfully with a cup of coffee or tea.
I’m sure you have a packed weekend, whether it be braving the crowds at the mall, getting and decorating your tree, or attending a party or two, but I hope you find some time for a leisurely morning one day. Bake some scones, brew the coffee, and snuggle in and enjoy!
Gingerbread Scones with Maple Glaze
Makes 8 scones
For the scones:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup packed light brown sugar
- 2 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground ginger
- ½ tsp. ground nutmeg
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes and chilled
- ½ cup plus 1-2 tbsp. cold buttermilk
- 1/3 cup molasses
For the maple glaze:
- ½ cup confectioners’ sugar
- ½ tsp. vanilla extract
- 2 tbsp. pure maple syrup
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together dry ingredients (both flours, brown sugar, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg). Add the chilled cubes of butter to the bowl and use a pastry blender (or your fingers) to work the butter into the dry ingredients until the largest pieces of butter are the size of small peas.
- In a small bowl, whisk together ½ cup buttermilk and the molasses. Pour this into the flour/butter mixture and use a fork to mix until the dough starts to come together. Add 1 or 2 more tablespoons of buttermilk as needed to help the dough come together (it will still be somewhat dry and crumbly).
- Transfer the dough to a lightly floured work surface and use your hands to help it come together into a rough ball. Flatten the dough into a rectangle about 1 inch thick, 12 inches long, and 3 ½ inches wide. Cut the rectangle into 4 equal squares, and cut each square in half diagonally to form 2 triangles. You will end up with 8 triangular scones. Place the scones on a baking sheet, spacing them 1-2 inches apart.
- Chill the scones for 15 minutes in the refrigerator. While they are chilling, preheat the oven to 400 degrees F.
- Bake the scones in the preheated oven for 14-16 minutes, until they begin to brown around the edges and feel firm to the touch. Let cool completely before glazing.
- Once the scones have cooled, make the glaze. In a small bowl, whisk together the confectioners’ sugar, vanilla, and maple syrup. Lightly drizzle each scone with glaze. Let the glaze set for about 5 minutes and then enjoy!
Source: Kristine’s Kitchen original.