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!!
- 3 cups (400g) all purpose flour
- ¼ cup (45g) packed brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground clove
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 2 large eggs, lightly beaten
- ⅓ cup (80ml) molasses
- ¼ 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)
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or lightly grease; set aside.
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In a large bowl combine the flour, brown sugar, 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.)
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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.
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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.
- Nutrition facts: Since different brands of ingredients have different nutritional information, the information shown is just an estimate.