Gingerbread Scones with Maple Bourbon Glaze


In case you can’t tell from all of the holiday plates and flavours in these pictures … I’m pretty much in full blown Christmas/Holiday mode already – even if it is still only November.

What can I say? I’m a bit of a Christmas nut. It really is my favourite time of year & I just can’t help but get into the spirit early on. This past weekend Cole & I put up our Christmas lights & decorated our tree, all the while blasting Christmas Music classics & dancing around like a couple of giddy five year olds.


Is our early Christmas enthusiasm too much to handle? Maybe just a little bit??? It’s okay – I won’t feel bad if you are secretly rolling your eyes at me right now as you read this. We’re still friends 😀

Anyways – back to these Gingerbread Scones with Maple Bourbon Glaze… I mean seriously need I say more? You’re holiday season NEEDS these scones. Like right now. And then again tomorrow… and the next day… and…. I think you know where I am going with this…


These scones are so tenderand flavourful. Dark brown sugar and molasses give them a fabulous colour and flavour.

Now if you are like me and sometimes get a little weary when you look at a ginger recipe and wonder if the amount of ginger is going to set your mouth on fire – don’t worry. The ginger spice in these scones is not overwhelming – it’s just right. I also added just a touch of cocoa to the mix to really balance and enhance the warmth of the spices.


Oh – and can we just talk about this Maple Bourbon Glaze for a second… because… well it’s nothing short of mind blowing. And when you pair it with these warm and spicy scones…. oh my.

You just have to make these happen. BETTER YET – make a double batch and freeze half of the dough so you can have them on hand whenever you want a Gingerbread Scone this Holiday season & thank me later 😀 Here is the recipe lovely friends & I hope you enjoy <3 <3

Happy Holiday Baking!

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Gingerbread Scones with Maple Bourbon Glaze

Things you need…

Gingerbread Scones
2 3/4 cups all purpose flour
1/2 cup dark brown sugar
1 tbsp baking powder
1 tsp baking soda
3/4 tsp cinnamon
3/4 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1/2 tbsp cocoa powder
2/3 cup cold butter, cubed
2/3 cup buttermilk
1/3 cup molasses
1 1/2 tsp vanilla
1 egg

Maple Bourbon Glaze
1 1/ 2 cup icing sugar
2-3 tbsp maple syrup {+ more as needed}
1/4 tsp vanilla
1 tbsp bourbon

How to make…

Gingerbread Scones

Preaheat your oven to 375F or 350F convection.

In a small mixing bowl, whisk together buttermilk, molasses, egg & vanilla. Place in the refrigerator until ready to use.

Next, in a large mixing bowl, whisk together flour, dark brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, loves, cocoa and salt, until evenly combined.

Add in your cubes of cold butter and lightly toss to coat each of the butter cubes with the flour mixture. Begin working the butter into the dry ingredients with your fingers or with a pastry cutter until most of the butter chunks are the size of peas, with a few larger almond sized chunks.

Drizzle the buttermilk mixture over the dry ingredients and use a fork or spatula to gently fold the wet into the dry ingredients until a ragged dough forms.

Turn the ragged dough out onto a cool lightly flour work surface to fold the dough. Gently fold the right half of the dough over onto the left half; repeat this process 3-4 times to create those flaky scone layers!

Now divide your dough into 2 parts. Dust the top of your dough with a bit more flour and gently shape each half into a disk. Use your fingers or a rolling pin to press each disk into a 3/4-1 inch thick disk. Use a sharp knife to cut each disk into 6 equal parts, so you end up with 12 scones in total.

Place the 12 scones onto your prepared baking sheets; Brush the tops of the scones with melted butter and sprinkle with coarse sugar.

Place one tray at a time into the center rack of your oven and bake for 18-23 minutes or until the tops are golden brown and the tops spring back to your touch. Set the tray on a cooling rack to cool for about 5 minutes.

Maple Bourbon Glaze
Simply whisk 2 tbsp maple syrup, icing sugar & vanilla together until smooth and creamy – depending on the consistency you may need a touch more cream. Once the scones have cooled for a few minutes, drizzle with the glaze

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