Gingerbread Scones with Lemon Glaze

Serve these scones fresh out of the oven for a special holiday treat. A light drizzle of lemon glaze is just the boost of decadence they need.

Yield: 8 servings (serving size: 1 scone)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 265
  • Fat: 8.0g
  • Saturated fat: 3.9g
  • Protein: 3.7g
  • Carbohydrate: 45.3g
  • Cholesterol: 20mg
  • Iron: 2.0mg
  • Sodium: 258mg
  • Calories from fat: 27%
  • Fiber: 1.2g
  • Calcium: 106mg

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup chilled butter, cut into small pieces
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup 1% low-fat milk
  • 3 tablespoons molasses
  • Cooking spray
  • 1/3 cup powdered sugar
  • 1 tablespoon fresh lemon juice

Preparation

  1. Preheat oven to 425°.
  2. . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).
  3. . Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.
  4. . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.
  5. Note: Cut scones with a sharp chef 's knife coated with cooking spray.
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