Maybe it’s because I got my Christmas tea from Harrod’s last week (a must-have order for me every year). I justify it by thinking it’s cheaper for me to order it and pay the shipping rather than travel there to retrieve it myself (though I know which way I would really prefer to acquire it!). One of these years I’ll get back….
At any rate, I ran across a recipe from Lindsay at Pinch of Yum for Maple-glazed Gingerbread Scones, and it just sounded like the right time to give these a try.
Few ways I changed up the recipe:
- Rather than use cinnamon, cloves, etc. I had a packet of “Lebkuchen Gewuerz” (Gingerbread spice) from Germany that I used instead (Ostmann brand). The recipe below has the measurements for the individual spices, as I had to search to find an online vendor to send these spices to me, though I could find them in any grocery store if I were actually in Germany! I think Germany has some of the best gingerbread, so it feels authentic to use these spices if one can get them.
- Also, I had a bottle of stem ginger from Waitrose from one of the several online British grocery stores one can order from (like this one), so I added two pieces of stem ginger (chopped very fine) that the original recipe didn’t call for.
- I threw in a tablespoon or so of Cinnamon Sweet Bits from King Arthur Baking because I happened to still have some in the pantry. Just to add more spice to the mix. If you don’t have them you could add cinnamon chips, or just leave them out. I sprinkled a few on the top of each glazed scone, though, too (along with a little crystallized ginger).
I only made half a batch of the original recipe – when you’re the only one in your house that eats scones, there’s no sense making a dozen unless you are going to try and freeze them. And I find making half a batch works pretty well, too, even if then some of the measurements make me get out the measurement converter app! Gotta stay as close to the same ratios as the original recipe if you want it to turn out well.
Real maple syrup and molasses are the only sugars in the scone, so the dough is pretty sticky – you will need flour on your work surface to pat them out. I like the traditional round British shape, but these do spread out a bit, so I’d probably make the circle like below and then just slice into six triangles next time, like the more typical American scone.
You’ll want to chill these before baking, but they spread a little nonetheless, as the pictures below show.
The maple glaze and gingerbread spice go absolutely wonderfully together! I tried my first one while it was still a little warm, and before I knew it, the entire scone was gone. I mean, I have no idea how that happened (shrugging my shoulders)?! 🙂
I think these are a simply delicious example of gingerbread scones. I hope you’ll give them a try for your afternoon tea, maybe with your favorite holiday tea, when it’s that time of year.
Glazed Gingerbread Scones
Ingredients
- 1/4 c. unsalted butter, chilled
- 1 + 1/2 c. all-purpose flour
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. ground ginger (I used a German-brand packet “Gingerbread spice/Lebkuchen Gewuerz” from Germany that I had on hand; the whole packet was 15 g. (or 5 +1/2 tsp.), so you could use half or even a little more of that, if you wanted to really punch up the flavor)
- 1/4 tsp. salt
- 1/2 Tbsp. baking powder
- 2 large eggs (one for the batter, one for brushing on before baking)
- 1/3 c. real maple syrup and molasses (half of each)
- 1/6 c. (half of 1/3rd cup) milk (I used skim)
- Optional: 2 Tbsp. cinnamon sweet bits (from King Arthur baking), and/or 1 Tbsp. chopped stem or crystallized ginger (I had them on hand)
- 1 Tbsp. unsalted butter
- 3/4 c. powdered sugar
- 1/2 tsp. vanilla extract or bean paste
- 1/2 Tbsp. maple syrup
- 1-2 Tbsp. water, as needed
- Optional: Sprinkle cinnamon sweet bits or finely chopped crystallized ginger on top at the end
Scones
Maple Glaze + topping
Directions
To make the Scones: Keep the butter in the fridge until ready to use. Start by sifting the flour, spices, salt and baking powder together in a medium bowl. In a separate, small bowl, whisk the egg, maple syrup, molasses and milk together. If you are going to use stem or crystallized ginger, chop it very fine and set aside.Take the butter and either grate it, or cut it into small pieces, then work it into the flour mixture with your hands or a pastry cutter until it resembles breadcrumb texture. Add cinnamon sweet bits and ginger, if you are going to add it. Stir the wet ingredients into the flour/butter mixture until just combined (it will be sticky).
Transfer the dough to a floured work surface and pat it into a circle until it’s about an inch thick. Using a 2-inch round biscuit cutter, cut out 6 scones (you will need to reform a couple times to get 6). (You could also just pat the dough into one circle and cut into 6 triangle wedges.) Set them on a half-sized jelly roll pan prepared with parchment paper and put in the fridge or freezer to chill for 30 minutes.
Preheat the oven to 425° F. Whisk the egg, then brush a thin layer on the top of the scones. Bake for 15 minutes, until golden brown (they will spread a little). Let cool on a baking rack for 10 minutes.
To make the Maple Glaze: Melt the butter in a small saucepan over low heat. Add the powdered sugar, vanilla and maple syrup; stir until smooth. Add water (or more syrup), if you need to thin out the glaze.
To finish, spoon the glaze over the tops of the scones, and top with cinnamon sweet bits or crystallized sugar, if desired. The glaze will set almost immediately. Brew your favorite tea and enjoy!
Very Nearly Teatime 
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