Imagine biting into a heavenly scone that perfectly balances the warm, spicy notes of gingerbread with a bright, zesty lemon glaze. These Lemon Glazed Gingerbread Scones are not just a pastry; they're a culinary experience that transforms your ordinary morning into an extraordinary moment of pure bliss. Whether you're a seasoned baker or a weekend kitchen adventurer, this recipe promises to elevate your baking game and impress everyone from family to brunch guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup molasses
- 1/2 cup heavy cream
- Zest of 1 lemon
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, brown sugar, ground ginger, ground cinnamon, baking soda, and salt. Whisk together until well mixed.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Be careful not to overwork the dough.
- In a separate bowl, mix together the molasses, heavy cream, and lemon zest until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The dough should be slightly sticky but manageable. If it's too dry, you can add a splash more heavy cream.
- Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together, then pat it into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, leaving space between each scone.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top and a toothpick inserted in the center comes out clean.
- While the scones are baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the scones are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled scones, allowing it to set for a few minutes before serving.
- Enjoy your delicious Lemon Glazed Gingerbread Scones with a cup of tea or coffee!
Tips
- Keep your butter ice-cold: Cold butter is crucial for creating those signature flaky layers in your scones.
- Don't overwork the dough: Mix just until ingredients are combined to ensure tender, light scones.
- Use fresh spices: Ensure your ground ginger and cinnamon are fresh for maximum flavor impact.
- For uniform scones, use a sharp knife or bench scraper when cutting the dough.
- Let scones cool slightly before glazing to prevent the glaze from melting completely.
- Store scones in an airtight container and consume within 2-3 days for best taste and texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 40mg
