Gingerbread Scones with Maple Glaze

Name: Gingerbread Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/4 cups all-purpose flour; 1/2 cup white sugar; 1 tablespoon baking powder; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 3/4 cup cold salted butter (cubed); 1/2 cup whipping cream; 1 egg; 1 teaspoon vanilla extract; 2 tablespoons molasses; 1 tablespoon melted butter; 1/2 cup powdered sugar (confectioners sugar); 2 teaspoons maple syrup

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These Gingerbread Scones with a buttery maple glaze are perfectly tender and bursting with cozy flavours of molasses, ginger, cinnamon, nutmeg, and cloves!

Gingerbread scones drizzled with maple icing on a white plate.

The gingerbread flavour set is a classic for the Christmas season. With spicy ginger and deep molasses being the star flavours. A few of my favourite recipes featuring these Holiday flavours include my amazing Chewy & Spicy Ginger Molasses Cookies or Gingerbread Crinkle Cookies and these unique but so tasty Banana Gingerbread Muffins.

Inside of a gingerbread scone with a fork on a white plate.

The icing to top these ginger scones is a sweet and creamy contrast to the spiced depth of flavours in the scone. It has three simple ingredients; salted butter, powdered sugar, and maple syrup.

Explore my other easy homemade scone recipes! I recommend trying my decadent triple chocolate scones if you love chocolate or these flavourful jalapeño cheddar scones if you like a savoury scone.

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⭐️ Why You Need to Make This Recipe
🧈 Ingredients
📃 Instructions
📝 Substitutions
❄️ Storage
💡 Top tip
❓ FAQ
☕️ More Scone Recipes
📖 Recipe

Gingerbread scone on a white plate topped with maple icing with a Christmas tree in the foreground.

⭐️ Why You Need to Make This Recipe

These scones are the perfect accompaniment to tea or coffee during the Holiday season!
They are rich in gingerbread flavour, yet without overpowering the delicate scone qualities.
This recipe is super quick and simple to make! Just follow my step-by-step instructions with photos below.

Gingerbread scones on a white plate with green Christmas tree decorations.

🧈 Ingredients

Here are the ingredients needed to make iced Gingerbread Scones.

Flour - All-purpose flour.
Baking Powder - A hallmark leavening ingredient in scones.
White Sugar - Granulated white sugar like you would use to make ginger cookies.
Spices - A classic gingerbread spice blend of cinnamon, ginger, cloves, and nutmeg.
Cold Butter - I use salted butter but check out the substitution instructions below for using unsalted butter for this recipe.
Heavy Cream - Often called whipping cream in Canada, this is cream that is at least 33% milk fat.
Egg - Just one egg adds structure and richness to scones.
Molasses - Some molasses darkens these scones and gives the right amount of rich gingerbread flavour.
Vanilla Extract - I use a bit of vanilla in all my sweet scone recipes for added flavour.
Powdered Sugar, Melted Butter, and Maple Syrup - To make a simple maple icing for the ginger molasses scones.

See the recipe card for measurements.

📃 Instructions

Flour, baking powder, white sugar, and spices in a glass mixing bowl.

Step 1: Whisk to combine the flour, white sugar, baking powder, and spices.

Butter worked into flour mixture with a pastry cutter in a glass mixing bowl.

Step 2: Cut in the butter using a pastry cutter until the butter pieces are smaller than peas.

Heavy cream, egg, molasses, and vanilla extract combined in a measuring cup.

Step 3: Whisk together the heavy cream, egg, molasses, and vanilla extract until smooth.

Wet ingredients added to dry ingredients in a glass bowl.

Step 4: Add to the flour/butter mixture.

Partially mixed scone dough on a floured countertop.

Step 5: Stir just until the dough begins to form. Turn onto a floured counter and gently knead/press the dough together.

Step 6: Shape the dough into a large disk around 8 inches in diameter.

Scone dough disk sliced into eight wedges.

Step 7: Slice with a large knife or pizza cutter into 8 even wedges.

Unbaked scones arranged on a parchment paper lined baking sheet.

Step 8: Arrange the scones on a parchment paper lined baking sheet leaving room between each scone.

Step 9: Bake for 15-19 minutes or until the bottoms are golden brown.

Maple icing mixed with a whisk in a white bowl.

Step 10: Whisk together the melted butter, powdered sugar, and maple syrup to make a glaze. Drizzle the glaze on the mostly cooled scones.

📝 Substitutions

Salted Butter - Unsalted butter may be used in this recipe with ¼ teaspoon of salt added to the dry ingredients.
Maple Syrup - If you don't have maple syrup, you could use milk with ⅛ teaspoon of maple extract in the icing instead.

❄️ Storage

Store the completely cooled scones in an airtight container for up to 4 days.

I have not tested freezing these scones.

💡 Top tip

Every oven bakes differently so start the baking timer for 15 minutes. Check the scones and if they aren't done yet add a minute or two at a time until the scones are done.

❓ FAQ

What kind of molasses is best for baking?

Light molasses is best for baking, although blackstrap molasses can be used if you prefer a deeper molasses flavour. I prefer and use light molasses (also called "fancy molasses").

☕️ More Scone Recipes

Looking for other recipes for yummy homemade scones and biscuits? Try these next:

If you tried these Gingerbread Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!