Cozy Biscoff Glazed Gingerbread Scones
As the days grow shorter and the air turns crisp, there’s something so comforting about a warm scone nestled beside a steaming cup of tea. A few years ago, while visiting a quaint cafe during the Holiday season, I took my first bite of a gingerbread scone drizzled with a rich glaze that reminded me of my childhood: a blend of spiced warmth and sweet nostalgia. It was that moment that inspired my Biscoff Glazed Gingerbread Scones—a delightful twist on a classic that you can easily craft at home.
Picture this: tender scones with a subtle snap from the crispy edges, enveloped in cozy gingerbread spices and finished with a dreamy, creamy Biscoff glaze. This is the perfect recipe for those chilly afternoons and festive brunches! You’ll definitely want to pin this recipe for later!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you can whip these scones up in no time, perfect for a weekend treat.
- Cozy Holiday Flavor: The warm spices create an aromatic embrace that fills your kitchen with the essence of the Holidays.
- Creamy Glaze: The Biscoff glaze adds a delightful sweetness and creamy texture that brings these scones to a whole new level.
- Perfect for Sharing: Make a batch for family or friends, and watch them disappear in delight!
- Make Ahead: These delightful scones can be prepped in advance, making your festive gatherings a breeze.
Ingredients You’ll Need for Biscoff Glazed Gingerbread Scones
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/2 cup butter, frozen*
- 1 large egg
- 1/3 cup heavy cream, plus 1 tablespoon for brushing over scones prior to baking
- 1/3 cup molasses
- ¼ cup maple syrup
- Coarse sugar (optional)
- 3 tablespoons Biscoff Cookie Butter
*Frozen butter helps create the flaky texture we desire in scones.
How to Make Biscoff Glazed Gingerbread Scones
- Prepare a baking pan with a silicone baking mat or parchment paper and set aside.
- In a medium to large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Place the bowl in the refrigerator while you grate the butter.
- Grate the frozen butter and add it to the flour mixture. Using a pastry cutter or fork, combine until it resembles coarse meal.
- In a separate bowl, whisk together the egg, heavy cream, molasses, and maple syrup. Pour this mixture into the flour and butter blend. Note that the dough will be quite wet and sticky.
- Flour your hands and gently nudge the dough into an 8” circle on the prepared baking sheet. Pop the scones in the freezer for 30 minutes while your oven preheats to 400°F.
- Using a bench scraper or a sharp knife, cut the slightly frozen dough into 8 equal scones. Brush the tops with another tablespoon of heavy cream and sprinkle with coarse sugar, if desired.
- Separate the scones slightly and bake them for 20-25 minutes, or until they are golden brown on top.
- While the scones cool, make the glaze by warming the Biscoff cookie butter in a small saucepan over low heat, stirring constantly until it reaches a drippy consistency. If it gets too runny, let it cool a bit to thicken.
- Drizzle the glaze over the cooled scones, and enjoy!
Delicious Variations to Try
- Orange Zest Addition: Add a refreshing zip by stirring in a tablespoon of fresh orange zest into the dough. The citrus flavor beautifully complements the gingerbread spices!
- Chocolate Chip Surprise: Fold in some semi-sweet chocolate chips for a rich and indulgent version. The melted chocolate adds a creamy touch with every bite.
- Nutty Crunch: Mix in a handful of chopped pecans or walnuts for a delightful crunch that elevates the scone texture.
- Spiced Peppermint Glaze: For a festive touch, add a drop of peppermint extract to the Biscoff glaze, making it a seasonal delight!
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the dough and freeze it as a disc for up to a month. Just slice and bake straight from frozen, adding a couple of extra minutes to the baking time.
- Ingredient Swaps: If you’re looking to lighten it up, you can substitute half of the butter with Greek yogurt or applesauce.
- Storage: Store leftover scones in an airtight container at room temperature for up to 3 days, or freeze them for later enjoyment.
- Perfect Slicing: For perfectly cut scones, use a sharp knife and avoid twisting the blade, as this can prevent them from rising evenly.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 scone
- Calories: 280
- Carbohydrates: 40g
- Sugar: 12g
- Fat: 11g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! Just prepare the dough and refrigerate or freeze it until you’re ready to bake.
Can I use different ingredients?
Yes! You can substitute the molasses with honey or agave syrup, and use dairy-free cream for a vegan version.
How do I store leftovers?
Keep the scones in an airtight container at room temperature for up to three days, or freeze them for longer storage.
How long does it last?
These scones are best enjoyed fresh but can last for up to three days at room temperature or be frozen for up to a month.
A Cozy Closing Note
There’s something magical about baking during the Holiday season, and these Biscoff Glazed Gingerbread Scones are sure to become a cherished tradition in your home. The delightful spices combined with the silky Biscoff glaze create a warm hug in every bite. So, save these scones to your Holiday baking board so you’re ready when you need a cozy treat! Happy baking!
Cozy Biscoff Glazed Gingerbread Scones
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Tender scones infused with cozy gingerbread spices and topped with a creamy Biscoff glaze, perfect for chilly afternoons and festive brunches.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup butter, frozen
- 1 large egg
- ⅓ cup heavy cream, plus 1 tablespoon for brushing
- ⅓ cup molasses
- ¼ cup maple syrup
- Coarse sugar (optional)
- 3 tablespoons Biscoff Cookie Butter
Instructions
- Prepare a baking pan with a silicone baking mat or parchment paper and set aside.
- Whisk together flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Place the bowl in the refrigerator.
- Grate the frozen butter and add it to the flour mixture, combining until it resembles coarse meal.
- Whisk together the egg, heavy cream, molasses, and maple syrup in a separate bowl. Pour this mixture into the flour and butter blend.
- Flour your hands and nudge the dough into an 8” circle on the prepared baking sheet. Freeze for 30 minutes.
- Cut the slightly frozen dough into 8 equal scones and brush tops with heavy cream and sprinkle with coarse sugar, if desired.
- Bake for 20-25 minutes, or until golden brown on top.
- Warm the Biscoff cookie butter in a small saucepan until drippy, then drizzle over cooled scones.
Notes
Make ahead by preparing the dough and freezing it as a disc for up to a month. Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
