I recently felt the need to get out my Mini Scone Pan and try my hand at a festive breakfast of Gingerbread Scones with Cream Cheese Glaze.  The result was super yummy!  They taste similar to a gingerbread cookie; packed with cinnamon, ginger, and clove flavors, but make a tasty breakfast or treat.  I think these are slightly more moist than traditional scones and have a nice texture.  They pair well with some scrambled eggs and bacon or could be added to your brunch menu.

Click this link for the Mini Scone Pan.

The recipe can be found here.

Start by preheating the oven to 400 degrees F.  Generously brush the scone pan with vegetable shortening.  I find vegetable shortening works best when removing the scones after baking.  The pan is a little hard to clean because of the corners but if you soak it in warm soapy water for a short while it will clean up nicely.

Add the flour, sugar, baking powder, baking soda, cinnamon, ginger, clove, and salt to a large mixing bowl.  Whisk to combine.

Add the cubed butter (make sure it is cold butter) and use a pastry blender or your hands to blend the mixture.  It should resemble coarse crumbs.  I find it easiest to use my fingers to mash and grind the butter into the dry ingredients.

Combine the buttermilk, molasses, and vanilla in a small bowl.  Pour into the flour mixture and stir until the dough is JUST combined – do not overmix.

Divide the dough between the wells in the pan.  Try to put an even amount in each well or as close to even as possible.  Gently press down to form the dough into each well.

Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.  Let cool in the pan for about 5-10 minutes then remove to a cooling rack.


While the scones cool, make the cream cheese glaze.  Add the cream cheese, powdered sugar, and maple syrup to a small mixing bowl.  Whisk to combine and continue to whisk until well blended and creamy.  You can also use a stand mixer if you prefer.  If the glaze is too thick, add additional maple syrup or milk to thin it out, about 1 Tsp at a time, until the desired consistency is reached.

Spread the glaze over the scones and garnish with sprinkles (optional).  Serve and enjoy!

The recipe can be found here.

Any leftovers should be cooled completely and stored in an airtight container.  They hold up well and make great leftovers.  I think the sprinkles are fun and festive for the holidays, but they definitely aren’t necessary.

Happy Cooking and Happy Holidays!

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