Creativity Magazine

Glazed Gingerbread Scones

By Msadams @HilaryFerrell

What makes this time of year so special is the traditions that I come to love.  Growing up, every Christmas morning my Mom and Dad would make us an elaborate breakfast of waffles, bacon, scrabble, cinnamon rolls, and an egg casserole.  I have fond memories of sitting at the bar in the kitchen with my brothers watching my Mom cook us waffles.

It always amazed me that my Mom, who hosts Christmas Eve at our house for twenty people every year, could muster up the energy to cook us a full-fledged breakfast after completely exhausting herself cooking up a Christmas Eve fest.  As my brothers and I get older, we’ve started to feel really guilty about the amount of work that Mom puts into making all of this food (not that she ever complains).  So I thought this year that I would try to ease her burden by making a dish for our Christmas morning breakfast.

DSCF7357 424x600 Glazed Gingerbread Scones

There’s nothing that says Christmas more than gingerbread but I can’t really pass gingerbread cookies off as breakfast food.  Remembering my Dad’s love of all things scone, I thought I could tweak a gingerbread cookie recipe into a scone one.

Glazed Gingerbread Scones

Glazed Gingerbread Scones 650x487 Glazed Gingerbread Scones



  • 2 cups whole wheat flour
  • 1/3 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons vegan margarine, frozen
  • 1/2 cup crystallized ginger, diced
  • 3/4 cup soy milk
  • 1 tablespoon lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  • 1 1/2 cup powdered sugar
  • 2 tablespoon soy milk
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon


Preheat oven to 400 degrees.

In a large bowl, add dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and crystallized ginger.

In a small bowl, whisk together lemon juice and soy milk.

Remove vegan margarine from freezer and dice into pea size amounts.

Add margarine to dry ingredients and using fingers toss margarine into flour until margarine is covered in flour.

Next add soy milk/lemon to dry ingredients.  Work the batter with your hands until it comes together in a ball.

Then place dough ball onto flour surface.  Work the ball into a circle about an inch thick.

Using a knife, cut into as many pieces as you like (I did 16 so that I would have smaller scones).

Place your scones onto a greased cookie sheet and put them in the oven to bake for 20 minutes.

Remove scones from the oven and allow them to cool on pan for a few minutes.

Then place scones on a cooling rack to cool completely.

While scones are cooling, you can make your glaze.  In a small bowl, whisk together powdered sugar, soy milk, nutmeg, and cinnamon.

Then when scones are cooled, drizzle your glaze over top.

Allow the glaze to harden or immediately scarf down your scones.

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I sufficiently tortured Mr. A with these scones all weekend.  I threw them together Friday morning but didn’t have a change to photograph them until Sunday.  And until I can photograph my creations they are strictly off limits, a restriction that my hubby detests with a passion.

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So every time he walked by them, he would ask if he could have one, only to have me say no.  I finally gave in Sunday night and I’m happy to report that he said they were worth the wait.

DSCF7363 650x487 Glazed Gingerbread Scones

Christmas morning hasn’t been this cool since my older brother did a full on leprechaun heel kick when he saw a brand new weight bench under our Christmas tree (man I wish we had youtube back in those days).

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