Gingerbread Scones
Ingredients
- 2 cups flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter diced
- 1/2 cup heavy cream
- 2 tablespoons molasses
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 eggs
Instructions
- Mix together flour, sugar, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add cream, molasses, pumpkin pie spice, and vanilla along with eggs, stir until combined.
- Knead mixture on a floured surface until smooth. Adding flour as needed.
- Cut with a cookie cutter.
- Place on parchment-lined baking sheet.
- Bake at 400 degrees for 10-15 minutes depending on the size and thickness. Bake until golden on edges and bottom.
Notes
Gingerbread Glaze Icing
1 cup powdered sugar
1 teaspoon corn syrup
1/2 teaspoon pumpkin pie spice
1 tablespoon molasses
1 teaspoon vanilla
3 tablespoons water
Mix all ingredients together and adjust the consistency needed by adding more water or powdered sugar. Color icing black for eyes and mouth and red for the heart. Cream or white for the rick rack trim.
I already had royal icing made in the colors I needed but I used the glaze to ice the brown gingerbread flavor on the scones. I just added a couple of drops of tan color to the glaze.
1 cup powdered sugar
1 teaspoon corn syrup
1/2 teaspoon pumpkin pie spice
1 tablespoon molasses
1 teaspoon vanilla
3 tablespoons water
Mix all ingredients together and adjust the consistency needed by adding more water or powdered sugar. Color icing black for eyes and mouth and red for the heart. Cream or white for the rick rack trim.
I already had royal icing made in the colors I needed but I used the glaze to ice the brown gingerbread flavor on the scones. I just added a couple of drops of tan color to the glaze.