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.
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?
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.
After you cut the dry ingredients into the butter, work in the heavy cream, molasses, and egg until the dough comes together.
Pat the dough into two round disks and cut into eight wedges.
See all those little flecks of butter? Oh yeah, these are going to be good.
Bake them off until they are just golden brown on the edges.
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.
I think scones always taste best the same days they are made, so make them when you are good and ready to enjoy them!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- 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
- 2 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- water by the teaspoon as needed
- Preheat the oven to 425 degrees.
- 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.
- In a small bowl, combine flour, oats, baking powder, sugar, salt, cinnamon, ground ginger, and ground allspice.
- 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.
- 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.
- 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.
- Space the dough wedges out onto a Silpat or parchment lined baking sheet.
- Bake for 15-18 minutes or until golden brown on top.
- Whisk together powdered sugar, heavy cream and vanilla extract. Add water by the teaspoon until the desired constancy is reached.