It’s the most wonderful time of the year! There are many reasons for this: family traditions, Christmas carols, the sound of jingle bells, and baking. Oh, the baking! It’s a huge part of the holidays, and whether it’s cookies, cakes, or yule logs, it’s the one time of year you want to break out your favorite, most amazing recipes.
This scone recipe is up there on my list this year! The flavor is amazing, the texture delightful, and dare I say it’s even more delicious than gingerbread men themselves. (Don’t tell the gingerbread men I said that!)
In a large bowl, combine flour, baking powder, ground ginger, cinnamon, allspice, ground cloves, salt, baking soda and nutmeg. Classic gingerbread flavors!
Then add some brown sugar for sweetness, and stir the whole mixture together.
For this recipe, I’m breaking out the big guns: Land O Lakes® European Style Butter. If you haven’t yet tried it…you’re in for an experience. It contains 2% more milkfat than standard butter, and therefore has a richer flavor and creamier texture…and it’s as delicious spread on a biscuit as it is as the main ingredient in scones. Many professional bakers like to use European-style butter, and I’m so excited Land O’Lakes has come out with this amazing product.
For the scones, you need a stick of the stuff.
Cut it into small bits…
Throw it into the bowl with the rest of the ingredients…
And use a pastry cutter to blend it all together. You’ll want to keep going until the mixture resembles coarse crumbs.
In a separate bowl, combine milk, egg, vanilla, and molasses…
And whisk it together until it’s smooth, dark, thick, and rich looking.
Drizzle it into the bowl, stirring as you go until it just comes together.
When it’s just about mixed, add some white chocolate chips. Optional if you don’t have them, but I love how they break up the richness of the gingerbread. Breaking up richness with sweetness. One of my best tactics. Ha!
Stir until it all comes together (splash in milk if it’s too dry)…
Then use your hands to form it into a disc.
Using a sharp knife, cut a cross, then an “X” in order to form 8 equal wedges.
Place them on a sheet pan…
And bake them in a preheated 350-degree oven for 20 to 24 minutes, until the scones are puffed and set, but not overly browned on top. Set them aside to cool while you whip up the glaze to go on top!
Add cream cheese, powdered sugar, milk, and vanilla to a bowl…
And mix them together with a whisk until everything is smooth and luscious.
Use a spoon to drizzle the glaze across the scones…
And let the glaze set before you serve. These are delightful with coffee or tea, at any time of day! You’ll absolutely love ‘em.
Here’s the recipe!
GINGERBREAD SCONES
- 2 ½ cups flour
- 3 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking soda
- pinch of nutmeg
- ¼ cup packed dark brown sugar
- ½ cup (1 stick) Land O Lakes® European Style Butter, cut into bits
- 1 cup white chocolate chips
- ½ cup whole milk (more if needed)
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup molasses
- Coarse sanding sugar, for sprinkling
Cream Cheese Glaze
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 ½ teaspoons milk
- ½ teaspoon vanilla
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Preheat oven to 350 degrees.
In a large bowl, combine flour, baking powder, ginger, cinnamon, allspice, ground cloves, salt, baking soda, nutmeg, and brown sugar. Stir to combine. Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the white chocolate chips.
Whisk together the milk, egg, vanilla, and molasses. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 8- to 9-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Sprinkle generously with coarse sugar and lightly press it into the surface.
Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set.
Remove from the oven and allow to cool completely.
Combine all glaze ingredients in medium bowl. Using a hand mixer, beat until well combined. Drizzle over cooled scones.
(Scones will keep nice and fresh for days in a plastic zipper bag.)
Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® products. This blog post is sponsored by Land O'Lakes.