Recipe: Gingerbread Scones with Mandarin Icing

A week before Christmas, I had all my baking done: cookies, pies, you name it, I'd baked it and I promised I wouldn't do anymore. But then, Christmas Eve rolled around, most of the cookies had been given as gifts, the pie was reserved for Christmas dinner and... it just didn't feel right to not have a little something in the evening. 

I didn't feel like baking more cookies. I didn't feel like a cake or another pie. I wanted something simple and easy to have with tea or coffee after dinner. 

Enter... the gingerbread scone. 

I'm a big scone fan because they tend to be a little less sweet than a cookie and, as a baked good, they have a bit more wiggle room than something like a cake. This is one of my favorite recipes that I thought I'd share. They are gingery, flakey, and oh-so-good. 

Gingerbread Scones with Mandarin Icing

For the scones

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 4 tablespoons brown sugar
  • 1/2 stick of butter (or 1/4 cup) 
  • 1 egg
  • 1/3 cup molasses
  • 1/2 cup milk

For the icing

  • 4 tablespoons powdered sugar
  • the juice of 1 mandarin
  • 1/8 tsp pumpkin pie spice

Preheat oven to 375 degrees. In a bowl, combine flour, baking powder & soda, cinnamon, ginger, cloves, and sugar. Cut in butter using a paster cutter or a large fork, until you get large crumbs (almost like sand). In a cup, combine egg, molasses, and a few tablespoons of the milk. Add to the flour and butter mixture and combine. Add a bit more milk until you get a decent dough (it will be slightly sticky). Form into a ball and place on a cookie sheet with a piece of parchment paper lining it. Form into a flat disk and cut into 12 scones. Separate on the sheet about 1/2-1 inch apart. Bake for about 12-15 minutes. 

Transfer to a wire rack and let cool. In a small bowl, whisk together the powdered sugar and mandarin juice, as well as pumpkin pie spice. Add more powdered sugar and juice if you'd like more icing! Drizzle on top of scones and allow to dry. 

Absolutely one of my favorite scone recipes ever. It's super quick and easy and the pay off is pretty amazing. If you don't have mandarin oranges, you can use lemon juice as well; or, if you aren't in the mood for a little citrus, you can just use water or milk and add a dash of vanilla extract.