Indulge your senses with the delightful aroma of freshly baked gingersnap scones, perfectly complemented by a rich espresso glaze that will have you coming back for seconds! These scones are not just any ordinary treat; they blend the warm spices of ginger, cinnamon, and cloves with the deep, robust flavor of molasses, creating a melt-in-your-mouth experience that’s simply irresistible. Whether you're hosting a cozy brunch or looking for the perfect afternoon pick-me-up, this recipe promises to elevate your baking game and impress your guests. Ready to dive into a world of flavor? Let’s get baking!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup cold butter, cubed
- 1/2 cup molasses
- 1/4 cup heavy cream
- 1 cup powdered sugar
- 2 tablespoons espresso or strong coffee
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder, ground ginger, cinnamon, cloves, and salt until well combined.
- Using a pastry cutter or cold fingertips, cut the cold cubed butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized butter pieces.
- Create a well in the center of the dry ingredients and pour in the molasses and heavy cream.
- Gently mix the wet and dry ingredients together using a wooden spoon or spatula until just combined. Be careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick and cut into 12 wedges using a sharp knife.
- Arrange the scone wedges on the prepared baking sheet, leaving about 1 inch of space between each scone.
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- For the espresso glaze, whisk powdered sugar and espresso or strong coffee in a small bowl until smooth and no lumps remain.
- Once scones are completely cooled, drizzle the espresso glaze over the top using a spoon or piping bag.
- Allow glaze to set for 10 minutes before serving. Enjoy warm or at room temperature.
Tips
- Use Cold Ingredients: Ensure your butter is cold and cubed before mixing; this helps create a flaky texture in your scones.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently until just combined. Overmixing can lead to tough scones.
- Flour Your Surface: Lightly flour your work surface before kneading to prevent sticking, but avoid adding too much flour to the dough itself.
- Cut Evenly: For uniform baking, make sure to cut your scone wedges evenly. This ensures they all bake at the same rate.
- Check for Doneness: Keep an eye on your scones as they bake; they should be golden brown around the edges. A toothpick inserted should come out clean.
- Glaze with Care: Allow your scones to cool completely before drizzling the espresso glaze to prevent it from melting away.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for longer freshness.
- Experiment with Flavors: Feel free to add chocolate chips or nuts for an extra twist on this delicious recipe!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 35g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
