Sugar Glazed Gingerbread Scones with Chopped Pecans Recipe

16 servings

  • For the Scones:
  • ½ cup sugar
  • 1 ½ tbsp baking powder
  • pinch of salt
  • 4 ½ cups all-purpose flour + more for dusting
  • 2 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tbsp ground cinnamon
  • 1 ½ sticks of grated ice cold unsalted butter
  • 2 eggs
  • ¾ cup whole milk
  • ½ cup maple syrup
  • ¼ cup dark molasses
  • For the Glaze:
  • 1 cup powdered sugar + more for dusting
  • 3 tbsp whole milk
  • ¼ cup finely chopped pecans
  1. Preheat the oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. Make 8 slices into the each of the dough discs and transfer each slice to a cookie sheet tray lined with parchment paper.
  6. Bake in the oven for 20 to 22 minutes or until lightly golden brown on top. Let cool to room temperature.
  7. In a small bowl whisk together the powdered sugar and milk until smooth and drizzle over the cooled scones.
  8. Garnish with chopped pecans and powdered sugar. Serve!