These Gingerbread Scones with Cream Cheese Frosting are like a gingerbread cookie only in breakfast form!! Filled with cinnamon, ginger, clove, and molasses make these a wonderful breakfast treat!!
These gingerbread scones with cream cheese frosting will make an extra special Christmas morning breakfast or any breakfast!! They will go perfectly with a cup of hot tea, coffee, or even hot chocolate!! They have the perfect amount of cinnamon, ginger, clove, and molasses and the cream cheese frosting makes them an indulgent breakfast treat.
Phew, what a crazy busy weekend!! Anyone else?? I have been frantically trying to finish getting ready for Christmas and it’s been a bit intense. My husband was sick over the weekend so he couldn’t help, I decided last minute to make a few cookie trays, my little brother dropped in by surprise (which I’m flattered he wanted to stop by and see his sister!) and we are supposedly going to have a snow storm later this week.
So, I was a bit scatterbrained (okay a lot scatterbrained, just ask my husband) trying to figure everything out. I did, however, manage to get all the Christmas shopping finished. Now just to wrap everything and plan for a trip. So that means getting started on my laundry, sigh. Can Santa bring me a live-in maid for Christmas this year?!
About these Gingerbread Scones with Cream Cheese Frosting:
- Make ahead tip: I will first say scones are best enjoyed fresh but you can keep these in the refrigerator for up to 3 days. Or freeze unfrosted scones for up to 3 months. Thaw completely (on the counter or refrigerator) before frosting.
- If you don’t like cream cheese frosting (we can’t be friends anymore, just kidding) you can make this simple frosting:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon milk or more as needed.
- For best results cool scones completely before frosting.
- 3 cups (400g) all purpose flour
- 1/4 cup (45g) brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground clove
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 2 large eggs, lightly beaten
- 1/3 cup (80ml) molasses
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla
- 2 ounces (55g) cream cheese, softened
- 1 cup (110g) powdered sugar
- 1-2 tablespoons milk or maple syrup
- sprinkles (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or lightly grease; set aside.
In a large bowl combine the flour, baking powder, baking soda, cinnamon, ginger, clove, and salt. With a pastry cutter or two knives cut in the butter until it resembles coarse crumbs. (or you can freeze the stick of butter briefly and grate the butter, then just simply mix it in.)
Add the eggs, molasses, milk, and vanilla. Stir just until combined then place on a work surface to knead 10-15 times (this will help to finish incorporating the flour). Pat out to an 8 inch circle. Cut circle into 8 equal triangles and place on prepared baking sheet. Bake for 15-20 minutes or until lightly golden. Let cool completely before frosting.
In a small bowl combine the softened cream cheese, powdered sugar, and milk. Drizzle over the cooled scones.
- Best enjoyed fresh but can be stored in a single layer covered in the refrigerator for up to 3 days.
- Make ahead tip: Freeze unfrosted scones for up to 3 months. Thaw completely (on the counter or refrigerator) before frosting.