Gingersnap Scones with Espresso Glaze
Warm up your kitchen with these decadent Gingersnap Scones with Espresso Glaze, a delicious fusion of classic holiday spices and rich coffee goodness. These buttery, tender scones are infused with the zesty warmth of ginger, cinnamon, and cloves, perfectly balanced by the deep, molasses sweetness. Topped with a silky espresso glaze, they deliver just the right touch of sweetness with a bold caffeinated kick. Quick and easy to make in under 40 minutes, these scones are an irresistible treat for cozy mornings, holiday brunches, or afternoon tea. Serve them alongside your favorite coffee or tea for a baked good that pairs indulgent flavors with seasonal charm. Perfect for scone lovers and coffee enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Brown sugar
- 1 tablespoon Baking powder
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 tablespoons Molasses
- 0.5 cup Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
- 2 tablespoons Espresso or strong brewed coffee, cooled
- 1 teaspoon Milk (optional, for thinning glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the molasses, heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the flour mixture and stir gently with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.
On a lightly floured surface, turn out the dough and gently shape it into an 8-inch round disc, approximately 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges and transfer them to the prepared baking sheet, leaving space between each scone for spreading.
Bake in the preheated oven for 13-15 minutes, or until the scones are golden brown and firm to the touch.
While the scones are baking, prepare the espresso glaze. In a small bowl, whisk together the powdered sugar and cooled espresso until smooth. Add a splash of milk if needed to achieve your desired consistency.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
Drizzle the cooled scones with the espresso glaze and let the glaze set for a few minutes before serving.
Serve the Gingersnap Scones warm or at room temperature with your favorite coffee or tea. Enjoy!
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 184.1 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
