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I know, I know, another scone recipe!  I’m a scone fan, what can I say?

I’m not big on gingerbread – it tends to be too heavy for my tastes – but put those same flavors into a lighter baked good and I’m one happy girl.  Scones aren’t too sweet, which is why i love them so much, so I added the lemon glaze for sweetness and to make the flavors pop.  You can leave off the glaze if you want to – but you don’t want to.  I was lazy and made these free-form, but if you want to, you can divide the dough in half, make into rounds and cut each round into 4 even triangles before baking – like I did with my pumpkin scones.

Gingerbread Scones with Lemon Glaze



  • 3 cups whole wheat pastry flour 
  • 2 tbsp baking powder 
  • 1/4 tsp salt
  • 4 tsp ground ginger 
  • 3 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 tsp grated (or lemon zest)
  • 2 tsp vanilla extract
  • 4 tbsp molasses
  • 4 tbsp pure maple syrup
  • 2 cups unsweetened apple sauce 
  • 2 tsp vanilla extract

Preheat oven to 350 degrees.  Place parchment paper on a cookie sheet.

Stir all dry ingredients together, except for lemon zest. Make sure spices are evenly distributed.  Add remaining (wet) ingredients and mix well.  Batter should be sticky but hold together.

Using a measuring cup or large serving spoon, dollop scone mixture onto parchment paper, leaving 2 inches between each scone.
Bake for 15-18 minutes.  Scones should be firm to the touch. Makes 8 – 10 scones

Lemon Glaze

  • 1 cup powdered (confectioner’s) sugar
  • 4 tablespoons lemon juice

Stir together until smooth.  When scones are cool, drizzle glaze on top.

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Simple Chocolate Cake

Pumpkin Scones

Apple-Almond Muffins