You guys, these Gingerbread Scones with Cinnamon Glaze feel almost cliche in how perfect they are for an especially laid-back weekend like daylight savings… Can I just tell you how much I love a good lazy Saturday morning, curled up on the couch with my bff, sipping coffee and licking up each and every last crumb of scone off my plate? And then eating the extra glaze from the counter?
Don’t judge, I know you’ve done this too…
Our Saturday wasn’t so much lazy as it was just plain cozy-we had these Gingerbread Scones for breakfast, I taught Sam a bunch of yoga poses, he created a program on Excel bc he’s a genius like that, ate another scone (each), talked about our life goals (!), and then studied numbers on said Excel program before I rolled off my butt and made lunch. Usually, we’d be down in the basement or working on insulating or garage by 8 am on any given Saturday, so staying on the couch felt nothing short of luxurious, although I don’t think it was as lazy as we imagined it being.
Also I hate to get all sappy on you but my husband is like legitimately the coolest person I know. Like, who Excels for fun? He’s been like this since I met him but I think I’m really just starting to appreciate what I hitherto referred to as his geeky side. Marriage is awesome that way.
But back to these scones: the first thing Sam said was “I don’t think these are dry enough” and I found out that he had NEVER had a real scone before! Like, only those super dry scones you find at coffee shops. So he always thought they were gross. I had to explain that real scones barely last 24 hours-they should be made fresh daily, should have a dense, biscuit-like texture, and should NOT be so dry that you end up choking and sputtering crumbs everywhere. (hi, coffee-chain scones)
I don’t know how much he retained from my Scone Lecture, but we ate the whole batch between the two of us, so I’m thinking he’s been converted.
Here’s hoping that extra hour of sleep serves you well this week, and you get many, many opportunities to make yourself these scones!
Gingerbread Scones with Cinnamon Glaze
- For the Gingerbread Scones:
- 2 cups all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 2 t. cinnamon
- 2 t. ground ginger
- ½ t. cardamom
- Pinch of salt
- 1 stick unsalted butter, cold and cubed into small pieces
- 1 large egg
- ½ cup heavy whipping cream
- For the Cinnamon Glaze:
- 2 tablespoons butter
- 1¼ cups powdered sugar
- 1 teaspoons vanilla
- ¼ t. cinnamon
- 1-2 tablespoons heavy cream, as needed for thinning
- Preheat oven to 350°F.
- In a large bowl, whisk together the flour, brown sugar, baking powder, spices, and salt. Next, cut in the butter until butter is pea-sized and the mixture is crumbly.
- Next, add the cream and egg into scone mixture and mix until it comes together as a dough.
- Transfer the dough to a lightly floured surface and form into a thick circle, about an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 15-20 minutes, or until lightly browned.
- For the glaze: In a microwave or small pan, melt the butter. In a small bowl, whisk together the remaining ingredients, adding additional cream as needed.
- Once the scones are room temperature, lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.