Gingerbread Scones with Cinnamon Glaze

Author: Sarah Bates | The Chef Next Door

Makes 12 scones


2 cups flour

1/4 cup SPLENDA® Brown Sugar Blend

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon salt 

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

Half a stick of cold, unsalted butter, cut into cubes

1 egg 

1/2 cup + 1 Tablespoon heavy cream

1/4 cup molasses

Coarse sugar (optional)

For the glaze:

1 cup powdered sugar

2 Tablespoons milk

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a baking mat. In a large bowl, combine the flour, SPLENDA® Brown Sugar Blend, baking powder, ginger, salt, cinnamon and baking soda. Using a pastry blender, or your hands, cut in the butter until the mixture resembles coarse crumbs. 

In a small bowl, stir together the egg, half cup of cream and the molasses. Add the liquid to the flour mixture all at once and stir until the ingredients are combined.

Turn the dough onto a lightly floured surface. Knead the dough until nearly smooth, then divide it in half. Lightly pat each portion of dough to about a 5-inch circle. Cut each circle into 6 wedges. Place the wedges about 2 inches apart on the prepared baking sheet. Pour the tablespoon of cream into a small bowl, then brush the tops of the scones with it. Sprinkle with sugar, if desired. 

Bake for 15 minutes, or until a cake tester inserted into the top of a scone comes out clean. Remove from the oven and set on a cooling rack. 

While the scones are cooling, make the drizzle. Combine all of the ingredients in a small bowl and whisk until smooth. If needed, add additional milk one teaspoon at a time to get to the desired consistency. Drizzle the cooled scones with the glaze and serve immediately.

Bon Appétit!