Sugar Glazed Gingerbread Scones with Chopped Pecans Recipe
For the Scones:
½ cup of sugar
1 ½ tablespoons of baking powder
Pinch of salt
4 ½ cups of all-purpose flour + more for dusting
2 teaspoons of ground ginger
½ teaspoon of ground cloves
½ tablespoon of ground cinnamon
1 ½ sticks of grated ice cold unsalted butter
¾ cup of whole milk
½ cup of maple syrup
¼ cup of dark molasses
For the Glaze
1 cup of powdered sugar + more for dusting
2 to 3 tablespoons of whole milk
¼ cup of finely chopped pecans
Preheat the oven to 375°.
In a bowl of a standing mixer with the hook attachment combine together the sugar, baking powder, salt, flour, ginger, cloves, cinnamon and butter. Set aside.
In a separate small bowl, whisk together the eggs, milk syrup and molasses until combined and then add it to the other bowl with the dry ingredients. Mix on low speed until a soft dough has been formed.
Transfer the dough to a clean surface that has been lightly dusted with flour. Form a large disc and the divide it in half and form 2 discs.
Make 8 slices into the each of the dough discs and transfer each slice to a cookie sheet tray lined with parchment paper.
Bake in the oven for 20 to 22 minutes or until lightly golden brown on top. Let cool to room temperature.
In a small bowl whisk together the powdered sugar and milk until smooth and drizzle over the cooled scones.
Garnish with chopped pecans and powdered sugar. Serve!