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Iced Gingerbread Oat Scones

December 18, 2014

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Iced Gingerbread Oat Scone on a plate with a fork, and more scones on a cake stand in the background along with a cup of coffee.

I have to admit, as cute as they are, gingerbread cookies are not on my top 10 list.  But I do have a soft spot for these Iced Gingerbread Oat Scones.  Super moist with just a little texture from the oats.  So tender they melt in your mouth.

Iced Gingerbread Oat Scone on a plate with a fork, and more scones on a cake stand next to it, as well as a cup of coffee.

So what gives these Gingerbread scones (and those cute little gingerbread man) their color is molasses.  Have you ever thought about what molasses actually is?  Like, where does it come from?  Before I looked it up, I was guessing it came from a tree like maple syrup.  Except… not from a maple tree?  I did a little Googling and learned that molasses is actually the liquid leftover when sugarcane or sugar beet is boiled to extract the sugar.  So interesting!  How did I not know that?

Butter mixed in with the dry ingredients for the Gingerbread Oat Scones.

So when I make scones, I like to grate the chilled butter.  It makes cutting in the dry ingredients so much faster.  Just like with pie crusts, you want to keep everything cold when making scones.  This will give you a more tender, flakier texture.

Heavy cream, molasses, and egg in the bowl with the incorporated butter and dry ingredients for the Gingerbread Oat Scones.

After you cut the dry ingredients into the butter, work in the heavy cream, molasses, and egg until the dough comes together.

Ingredients for the Gingerbread Oat Scones mixed together in a bowl.

Pat the dough into two round disks and cut into eight wedges.

Gingerbread Oat Scones dough in two discs, cut in wedges on a parchment paper lined baking sheet.

See all those little flecks of butter?  Oh yeah, these are going to be good.

Gingerbread Oat Scones dough wedges arranged on a parchment paper lined baking sheet.

Bake them off until they are just golden brown on the edges.

Gingerbread Oat Scones on a cooling rack.

If you like things a little sweet, whisk together a quick vanilla icing and drizzle over the top.  You could also spoon the icing over the scone and top them with crushed pecans.

Iced Gingerbread Oat Scones on a cake stand.

I think scones always taste best the same days they are made, so make them when you are good and ready to enjoy them!

Iced Gingerbread Oat Scone on a plate with a fork.

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Iced Gingerbread Oat Scones

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

So simple to make and just the right amount of spice! Never dry with just a touch of icing for sweetness.


Ingredients

Scale
  • 1 cup (2 sticks) chilled salted butter
  • 2 3/4 cups all purpose flour
  • 1/2 cup old fashioned oats (ground)
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/2 cup heavy cream
  • 1/3 cup molasses
  • 1 egg

Icing

  • 2 1/2 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • water by the teaspoon as needed

Instructions

  1. Preheat the oven to 425 degrees.
  2. Grate the chilled butter (I use a cheese grater) into a large bowl and plate it in the freezer for 10 minutes. In the meantime, pulse the oats in a blender or food processor. You want them mostly ground up but a few whole oats will just add a little texture.
  3. In a small bowl, combine flour, oats, baking powder, sugar, salt, cinnamon, ground ginger, and ground allspice.
  4. Remove the grated butter from the freezer, and add the flour mixture to the butter. Using a pastry cutter, cut the flour into the butter until you have a coarse crumb mixture.
  5. In a separate small bowl, whisk the molasses and egg into the heavy cream. Pour it into the crumb mixture and work it together until a dough forms.
  6. Divide the dough into two equal parts, and pat them into two round, flat disks. Cut each disk into four quarters, and then cut each quarter in half so you have eight equal wedges in each disk.
  7. Space the dough wedges out onto a Silpat or parchment lined baking sheet.
  8. Bake for 15-18 minutes or until golden brown on top.

Icing

  1. Whisk together powdered sugar, heavy cream and vanilla extract. Add water by the teaspoon until the desired constancy is reached.


Nutrition

  • Serving Size: 1 Scone
  • Calories: 333
  • Sugar: 27g
  • Sodium: 209mg
  • Fat: 16g
  • Saturated Fat: 9.8g
  • Unsaturated Fat: 4.9g
  • Trans Fat: 0.6g
  • Carbohydrates: 45g
  • Fiber: 0.9g
  • Protein: 3.4g
  • Cholesterol: 54mg

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Filed Under: Breakfast, Dessert

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Comments

  1. Andres says

    December 18, 2014 at 1:19 pm

    Julie, these look beautiful and delicious! I’ve never tried or even thought of ginger scones!

    Reply
  2. Alison says

    December 18, 2014 at 7:58 pm

    These sound so delicious and festive! I’m adding them to my list for Christmas Eve! I’ve loved every recipe of yours I’ve tried!

    Reply
  3. Sarah @ The Budding Table says

    December 19, 2014 at 8:43 am

    These sound wonderful and look so beautiful; that frosting drizzle is just gorgeous!

    Reply
  4. Valya @ Valya' s Taste of Home says

    December 19, 2014 at 12:41 pm

    These look so amazing, Julie! The drizzle looks incredible. Just in time for the holidays. Love your pictures! 🙂

    Reply
  5. Valerie | From Valerie's Kitchen says

    December 20, 2014 at 7:18 pm

    I’ve never had scones that had oats in them but I love the idea! Looks wonderful.

    Reply
  6. Christina @ Bake with Christina says

    December 21, 2014 at 9:06 am

    Omg these scones look perfect! And they sound SO good too! Pinned! 🙂

    Reply
    • Julie says

      December 22, 2014 at 6:41 pm

      Thank you Christina. Hope you have a wonderful Christmas!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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