Gingerbread Scones with Espresso Glaze

I never used to be a gingerbread flavor fan of anything. Something changed a few years ago I guess my taste buds changed and I suddenly flipped in the opposite direction. I now love gingerbread and I had to go about creating a recipe recently one morning. There is something I truly cannot stand when it comes to a scone; it cannot be even remotely dry. I can’t stand a dry scone. I know some people may scoff when they read my recipe and find out I use heavy cream. The cream creates a scone that will still be moist even a few days later (not to mention the butter). The dark brown sugar also helps in creating a moist scone as well as lending that molasses flavor that is needed when making gingerbread flavored treats. We were eating these even up to a week later and they were still moist. Please do not skip on the glaze; it makes these sconces sing! It may sound like an overpowering flavor next to the gingerbread but I assure it is not.

Gingerbread Scones

2 C all-purpose flour

1/4 C lightly packed dark brown sugar

1/2 tsp. kosher salt

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground cloves

8 Tbsp. unsalted butter, cubed and very cold

1/2 Cup heavy cream very cold

1 egg yolk

1/4 Cup molasses (such as Grandmas brand)

In a small bowl combine the cold heavy cream and egg yolk with a small whisk or fork. Stir in the molasses and set the bowl back in the fridge for about 20 minutes to ensure the mixture is cold. In a large bowl combine the first 8 ingredients. Using a pastry blender cut in the butter until it resembles size of peas. Make a well in the center. Add in the wet cream mixture and combine until it becomes almost a cohesive ball. Gently bring the dough together by shaping with your hands just to bring the dough together so there are no stray bits. Tear off a large piece of plastic wrap and dump the scone mixture out and using a bench scraper (instead of your warm hands) shape and form into a long rectangle log with straight sides that measures about 10 1/2inches long x 1 1/4 inches high. You will have a log with straight sides as the picture shows below. Chill the scone “log” in the plastic wrap for about 20 minutes in the fridge or 10 mins in the freezer.

Preheat the oven to 400 degrees. F. Line a baking sheet with either a Silpat liner or parchment paper. Unwrap the plastic wrap and using a bench knife/scraper cut into 8 equal sized triangle shaped scones. Brush the scones with a little bit of cold cream or beaten egg white that you have leftover. Space the scones a few inches apart. Bake for 10 minutes at 400 degrees then drop the oven temp to 375 degrees and continue baking for another 5-6 minutes until set.

While the scones are baking mix up the glaze as per below. Note: The scones will be very soft so let them set up while still on the tray before attempting to move them.

(In this picture below; you’ll see the white spots; those are actually cold pieces of butter which ensures the scones are moist once baked).

(This is how the “log” will look once you shape it while in the plastic wrap; I also use a bench scraper to shape instead of my warm hands. Shape it into 10 1/2 inches long by 1 1/4 inch thickness x about 3 inches wide)

Allow the glaze to set and serve slightly warm or allow to cool completely.

Espresso Glaze

1 2/3 C confectioners sugar

2 Tbsp. coffee (It does not have to be hot).

1/4 tsp. + 1/8 tsp. finely ground instant espresso powder

In a bowl combine the sugar and espresso powder. Mix in the coffee until the glaze is combined.

2 Comments Add yours

  1. Michelle says:

    The flavor is really good, but somehow my scones didn’t rise, they melted into each other on the sheet. They are moist and crumby, but flattened down????

    1. swooz says:

      Hi, is your baking powder older than 6 months? They should be rising just fine. They will spread a little but should still fairly tall nonetheless.

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