Eggless Gingerbread Scones

Eggless Gingerbread Scone with glaze and lime zest.

These delicious Eggless Gingerbread Scones are filled with holiday flavors! They’re perfect for breakfast, brunch, or served with tea.

Course Breakfast, Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings scones

Calories 303kcal

Author Oriana Romero

Ingredients

2 cups (280 g) all-purpose flour
1/4 cup (50 g) granulated sugar (see notes)
4 teaspoons (16 g) baking powder
1/2 teaspoon salt
2 teaspoons gingerbread spice
1/4 teaspoon fresh ground nutmeg
10 tablespoons (140 g) unsalted butter, cold and diced
1/2 cup (120 ml) heavy cream, plus more for brushing
1/4 cup (60 ml) buttermilk
1 teaspoon pure vanilla extract
1 1/2 cup pecans, chopped

Instructions

In a large bowl whisk together the flour, sugar, baking powder, salt, gingerbread spice, and nutmeg.
Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
In a separate small bowl whisk with a fork the heavy cream, buttermilk, and vanilla until combined.
Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form it into an 8-inch disk about 1”(2.5cm) thick, cover it with plastic wrap, and refrigerate it for 30 minutes.
After 30 minutes, use a round cookie, or biscuit, cutter tocut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes while you heat the oven.
While the scones are chilling, preheat the oven to 375º F(190º C).
Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
Prepare the vanilla glaze: Mix the ingredients in a small bowl until smooth.
Drizzle glaze over scones and serve.

Notes

Gingerbread spice: This is a blend of ground ginger, cinnamon, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can add 3/4 teaspoons ground ginger + 3/4 teaspoons ground cinnamon + 1/8 teaspoon ground cloves + 1/8 teaspoon allspice.

Tip: Avoid overworking the dough, or you will end up with hard scones.

Sugar: If you want to make these sugar-free, you can use 2 -3 tablespoons of SPLENDA® Sugar Blend or SPLENDA® Brown Sugar Blend instead of regular sugar.

Store: Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.

Freeze: Just follow these simple steps:

Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.

Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.

Freeze Baked Scones: Allow the cooked scones to cool completely and then freeze in an airtight container for 2 months.

Make Ahead: Prepare the dough as instructed, cut it into wedges/rounds, and then wrap each scone in plastic wrap before storing it in an airtight container (or Ziploc bag) in the refrigerator overnight or for up to three days. When ready to bake t

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition