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Vanilla-Glazed Ginger Scones

Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    12 servings


  • 2 cups all-purpose flour
  • 1/4 cup packed light brown sugar
  • 2-1/2 teaspoons baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter
  • 3/4 cup heavy whipping cream
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 1 tablespoon maple syrup
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Dash salt
  • 1/4 cup finely chopped crystallized ginger


  • Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened.
  • Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners’ sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.
Nutrition Facts
1 scone: 299 calories, 14g fat (8g saturated fat), 53mg cholesterol, 226mg sodium, 42g carbohydrate (23g sugars, 1g fiber), 3g protein.
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Average Rating:
  • i_like_pie
    Oct 10, 2020

    I know some people feel reviews should be limited to trials of the recipe exactly, but I hope my info will still be helpful and relevant. This scone is more "cakey" than others I have had, more like a muffin with a larger surface area of crust. That being said, it was tasty and enjoyable. I did use half whole wheat flour and fat free half and half, as well as leaving off the glaze. I'm sure if I had followed the recipe and used regular flour, cream, and put on the glaze, it would still have been a five star recipe. When I make it again, I may add some pecans or almonds.