Ingredients
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2 cups unbleached white flour (8oz/240g)
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1 tbsp baking powder
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½ tsp ground ginger
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½ tsp ground cinnamon
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¼ tsp ground cloves
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½ tsp sea salt
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2 tbsp granulated sugar (plus 1 tsp for topping)
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½ cup cold butter, cubed (or vegan butter – 4oz/115g)
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¼ cup molasses (3oz/85g)
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½ cup milk (any type: cow, coconut, almond, etc.)
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1 tsp milk (for brushing top)
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1 cup powdered sugar
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2 tbsp melted butter (or vegan butter)
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1 tbsp maple syrup
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½ tsp Vanilla Extract (Alcohol-Free)
Instructions
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Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
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In a large bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, salt, and 2 tbsp sugar.
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Add the cold butter cubes and cut into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
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In a separate bowl, whisk molasses and ½ cup milk together until smooth.
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Pour wet ingredients into dry ingredients and gently mix until a soft dough forms. Do not overmix.
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Lightly flour a surface and shape the dough into a circle about ¾ inch thick.
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Transfer to baking tray, brush top with 1 tsp milk, and sprinkle 1 tsp sugar evenly.
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Cut into 8 wedges and separate slightly.
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Bake for 15–20 minutes, until golden brown and firm to touch.
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For the glaze, whisk together powdered sugar, melted butter, maple syrup, and Vanilla Extract (Alcohol-Free) until smooth.
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Spread glaze over warm scones and let it set before serving.
Notes
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Keep butter cold for best results.
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Avoid overmixing to ensure a tender crumb.
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You can make the dough ahead and refrigerate it for up to 4 hours.
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For a vegan version, use plant-based milk and butter.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes