These Gingerbread Scones are quick and easy to make…and perfect for a weekend breakfast on a chilly Winter morning!
“Run, run as fast as you can! You can’t catch me. I’m the Gingerbread Man!” Whenever I think about gingerbread, I think about Gingy from Shrek. You know, the gingerbread man who resists torture by Lord Farquaad…at least until Farquaad starts plucking off his gumdrops. (“No! Not the buttons! Not the gumdrop buttons!”)
Now that we are smack in the middle of Christmas season, I’ve been craving gingerbread like it’s my job. As I was mixing up my 2nd batch of Classic Gingerbread Cookies the other day, I had an awesome idea. What if I created a gingerbread scone? That way, I could indulge in my gingerbread craving for breakfast, too! (Not that I’m against eating gingerbread cookies for breakfast…just for the record.)
Gingerbread Drop Scones
These Gingerbread Scones couldn’t be easier to make. The batter is a bit sticky, but that’s the only downside. Unlike traditional scones which are shaped into a circle and then sliced into wedges, drop scones are just that. A handful of batter dropped onto a baking sheet. I guess you could think of drop scones as a cousin to cookies. They’re just the cousin that likes to get up early and hang out with a cup of hot coffee.
Just like gingerbread cookies aren’t the same without icing, these Gingerbread Scones aren’t complete unless you drizzle them with a simple powdered sugar glaze. The scones themselves are actually not very sweet at all. In fact, aside from a few spices, the only sweetener in the scones is a bit of molasses. (Remember that part about the batter being sticky?) I nibbled on one of these scones before I made the glaze…and I was a bit disappointed. I mean, it tasted like gingerbread, but it was just missing something. I made the icing, and that’s when my wife walked in and dipped a corner of scone into the icing. Magic! Icing and gingerbread goes together like Hall and Oates…or Mario and Luigi…or Statler and Waldorf. Do you catch my drift here?
These Gingerbread Scones are like eating a little bite of Christmas…for breakfast! Even Mrs. Spiced (who readily admits that gingerbread is not her favorite flavor) wanted seconds. I hope you enjoy these as much as we did!
Did you make a batch of these Gingerbread Scones at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Gingerbread Drop Scones
For the Scones
- 1½ cups all-purpose flour
- 1¼ cups old-fashioned oats
- ½ Tbsp baking powder
- ¼ tsp baking soda
- ¾ tsp ground ginger
- ½ tsp nutmeg
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp cloves
- ¼ tsp salt
- 8 Tbsp unsalted butter, cold
- ½ cup heavy cream
- 1/3 cup light molasses
- 1 large egg
For the Glaze
- 1 cup powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
- Preheat oven to 350°F.
- In a large bowl, combine all of the dry ingredients (flour, oats, baking powder, baking soda, ginger, nutmeg, cinnamon, allspice, cloves and salt). Mix until well blended.
- Cut butter into pea-sized cubes; stir butter into the dry ingredients until cubes are well-coated.
- In a small bowl, combine the remaining ingredients (heavy cream, molasses and egg). Whisk together.
- Add liquid mixture to the dry ingredients and stir just until liquids are fully absorbed. (The batter will be very sticky.)
- Drop about 1/3 cup of batter onto a parchment-lined baking sheet. Repeat with remaining batter, spacing scones about 2” inches apart. Flatten tops of scones slightly with your hand.
- Bake at 350°F for 30-32 minutes, or until edges of scones just begin to turn crispy.
- Allow scones to cool for about 15 minutes.
- Meanwhile, make the Glaze by whisking together the powdered sugar, milk and vanilla. Once scones have cooled, drizzle the tops with Glaze.
Looking for more gingerbread recipes? I’ve got ya covered! Check out some of these other favorites: