glazed gingerbread scones


 glazed gingerbread scones- spicy pillows of fragrant bliss

This is a re-visited post, I did this once before in the early days of this blog… you can see it here: gingerbread scones complete with crappy photographs.

Now, the new, improved version has a printable recipe. Because you;re going to want to make these. I know.. these are more muffin shaped than scone shaped. I used a small circular cutter… mainly because I was making these for my moms group, and if I cut triangles, I’d have to make another batch. I know, laaaa-zeeee. But, hey! It’s portion control! 😉

Thinking back to last time that I made these, my kitchen seemed a lot darker. Maybe that kitchen paint job did something to brighten things up….

I dipped these babies in a milk and confectioners sugar glaze….

I should have taken a few more production photos, huh? Like, raw dough… and molasses pouring. Man, I was a slacker, huh?! I’ll make it up to you guys.

glazed gingerbread scones
Prep time
Cook time
Total time
  • 2 cups flour
  • 4 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 1½ teaspoons ground ginger powder
  • ¼ teaspoon nutmeg
  • ¼ cup softened butter
  • 1 egg yolk (reserve white)
  • ⅓ cup molasses
  • ¼ cup milk
  • For the glaze:
  • 2 cups powdered sugar
  • 2 teaspoons milk or cream
  1. In a bowl, combine the flour, brown sugar, baking powder, baking soda, salt, ginger, cinnamon and nutmeg.
  2. In another bowl, mix the egg yolk, molasses, butter and milk.
  3. Gently combine the two mixtures, being careful not to over mix.
  4. Flatten dough into a 1 inch thick portion and cut into triangles or circles.
  5. Arrange on a parchment lined baking sheet 1 inch apart.
  6. Brush with the reserved egg white and sprinkle with sugar.
  7. Bake in a preheated 400 oven for 8-12 minutes.
  8. Remove while still slightly soft.
  9. For the glaze:
  10. Mix the sugar and milk until its creamy, and dip each cooled scone into it.
  11. Allow to dry on wax paper.


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  1. they look great. And do not worry – I happen to really like the pictures.
    My one question is – do they still taste like gingerbread without any ginger in them?
    Keep blogging i love to read your posts.


  2. One word of advice to anyone trying these….DONT FORGET THE MOLASSES…They turned out eatable but I am sure not as good as what they should be. Opps next time I will let you know how they went when I follow directions!

  3. Just made these! The flavor and smell is really amazing. A little disappointed in the texture because they are quite dry, I prefer moist scones so this may just be personal preference. I may experiment with the butter next time. But all in all these were great! Thanks!!

  4. I actually did not use ginger and they turned out fantastic, but I did add an additional tsp of cinnamon.

  5. Hey don’t worry about the shape- I’m a Brit and this is the shape scones ALWAYS are for us- I’d never seen triangular ones until Pinterest 😉 So really, you’re just being multicultural. It’s all cool…

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