Gingerbread Drop Scones
These Gingerbread Scones are quick and easy to make...and perfect for a weekend breakfast on a chilly Winter morning!
Servings: 8 servings
Calories: 328kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 328kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 131mg | Potassium: 376mg | Fiber: 2g | Sugar: 26g | Vitamin A: 598IU | Calcium: 94mg | Iron: 2mg
