Biscoff-Glazed Gingerbread Scones for Holiday Brunch

Gingerbread scones with a Biscoff (cookie butter) glaze are simple to make and deliver the cozy flavors of winter. Perfect for Christmas morning or a chilly weekend brunch.

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‘Tis the season to indulge. This recipe pairs classic gingerbread spices with Biscoff (cookie butter) for a rich, warming flavor combination.

What do gingerbread scones taste like?

These scones are slightly sweet with a warm spice profile. Molasses and maple syrup add deep sweetness, while ground ginger, cinnamon, and cloves provide aromatic spice. The exterior bakes to a light crisp while the interior stays tender and flaky.

How to make gingerbread scones

Begin by freezing 1/2 cup (one stick) unsalted butter for at least an hour; colder butter helps create flaky scones. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium to large bowl, whisk together 2 3/4 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 3/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves. Chill the bowl briefly while you prepare the butter.

Grate the frozen butter so it incorporates evenly and creates a coarse, mealy texture in the dough. Use a pastry cutter or fork to cut the grated butter into the dry ingredients until it resembles coarse crumbs.

Whisk together 1 large egg, 1/3 cup heavy cream, 1/3 cup molasses, and 1/4 cup maple syrup. Pour the wet mixture into the dry ingredients and gently combine—take care not to overwork the dough. The dough will be wet and slightly sticky.

Lightly flour your work surface and transfer the dough to the prepared baking sheet. Pat or nudge the dough into an 8″ circle with floured hands. Chill the shaped dough in the freezer for 30 minutes to firm up—if your baking sheet won’t fit, use a plate.

While the dough chills, preheat the oven to 400°F (200°C).

How to prepare the scones for the oven

Remove the chilled dough and cut into 8 equal wedges using a bench scraper or sharp knife. The slight chill makes cutting easier. Separate the wedges on the baking sheet, brush the tops with about 1 tablespoon heavy cream, and sprinkle with coarse sugar if desired.

Bake 20–25 minutes, until the scones are golden and a toothpick inserted into the center comes out clean. Oven temperatures vary, so check for doneness a few minutes early if needed.

While the scones cool, prepare the Biscoff glaze. Warm 3 tablespoons Biscoff cookie butter in a small saucepan over low heat, stirring constantly until it thins to a drizzleable consistency—less than a minute on low heat for most brands. If it becomes too thin, let it cool briefly to thicken. Drizzle the glaze over cooled scones and serve.

How to store scones

Scones are best the day they’re baked, but they keep well covered at room temperature for a day or two. For longer storage, freeze baked scones up to 2 months; thaw overnight in the refrigerator or for a few hours at room temperature and rewarm as desired.

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Yield: 8 scones

Biscoff Glazed Gingerbread Scones

Gingerbread scones with a Biscoff (cookie butter) glaze are easy to prepare and bring the best flavors of the season to your breakfast or brunch table.

Prep Time
15 minutes

Cook Time
25 minutes

Chill Time
30 minutes

Total Time
1 hour 10 minutes

Ingredients

• 2 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup butter, frozen*
• 1 large egg
• ⅓ cup heavy cream, plus 1 tablespoon for brushing
• ⅓ cup molasses
• ¼ cup maple syrup
• Coarse sugar (optional)

Biscoff Glaze

• 3 tablespoons Biscoff cookie butter

Instructions

1. Prepare a baking sheet with a silicone mat or parchment paper.
2. Whisk flour, baking soda, salt, cinnamon, ginger, and cloves in a medium-large bowl and chill briefly.
3. Grate frozen butter and cut into the flour mixture until it resembles coarse meal.
4. Whisk egg, heavy cream, molasses, and maple syrup; add to the dry mixture and combine gently. The dough will be wet and sticky.
5. Flour your hands and shape the dough into an 8″ circle on the prepared sheet. Freeze for 30 minutes while the oven preheats to 400°F.
6. Cut the slightly frozen dough into 8 wedges. Brush with heavy cream and sprinkle with coarse sugar if desired.
7. Bake 20–25 minutes until golden. Cooling times vary by oven.
8. Warm the Biscoff cookie butter over low heat, stirring until drizzleable. If too thin, allow to cool slightly.
9. Drizzle glaze over cooled scones and enjoy.

Notes

*Freeze butter at least one hour; colder is better, and overnight is ideal. Store scones covered at room temperature for a day or two. Freeze baked scones up to 2 months; thaw in the refrigerator overnight or for a few hours on the counter and rewarm as desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 415Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 70mgSodium: 594mgCarbohydrates: 56gFiber: 1gSugar: 19gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.