Hello everyone! There is only 3 DAYS TIL CHRISTMAS!!! Leave a comment on Instagram telling us what you want for Christmas and don’t forget to enter our giveaway here. We are giving away 4 $10 Starbucks cards and 3 nail kits to you for Christmas. But it is only available to residents in British Columbia…Sorry!

I found this delicious scone recipe over on Pinch of Yum and thought it was to die for! So of course I had to try it and share it with you (I adapted it a little). Now you know I am awful at baking and you would hardly find me in the kitchen, but I LOVE scones and just had to bake them.

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You will need:

  • ½ cup butter
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 cup pastry flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • 1 Tablespoon baking powder
  • 2 eggs
  • ⅓ cup real maple syrup
  • ⅓ cup molasses
  • ⅓ cup milk
  • additional flour as needed
  •  1 egg white (optional-to brush on the top of the pre-baked scones)
For the Maple Glaze:
  • 1 Tablespoon butter
  • 1/2-3/4 cups powdered sugar
  • 1 teaspoons vanilla
  • 1/2 Tablespoon maple syrup
  1. Put the butter in the freezer while you prep the other ingredients so it will be cold and firm enough to grate in step four.
  2. Mix flours, cinnamon, cloves, ginger, salt, and baking powder in a med-large bowl.
  3. Whisk the eggs, maple syrup, molasses, and milk.
  4. Grate the butter and work into the flour mixture with your hands or with a pastry cutter until crumbs form. It’s okay if there are visible pieces of butter.IMG_0085
  5. Stir the wet ingredients into the flour/butter mixture until just combined.
  6. Transfer the dough to a floured work surface and form into a circle about 3 inches thick.
  7. Preheat the oven to 400°.
  8. Line a baking sheet with parchment paper.
  9. Pick out some cute and festive cookie cutters and dip them in flour so they don’t stick to the dough. Then place the scones on the pan- make sure to spread them out as they do rise and expand.
  10. Brush the top with a thin layer of egg whites for shine (optional)
  11. Bake for 12 minutes or until golden brown.
  12. For the glaze, melt the butter in a small microwave safe bowl or measuring cup. Add the powdered/icing sugar, vanilla, and maple syrup. Stir until smooth.  Pour into a new small Ziplock bag and cut a very small piece off the corner so that the icing can drizzle out. Drizzle over the cooled scones-the glaze should set almost immediately. I also sprinkled some “Salted Caramel Crunch” bits on top (from Michael’s).

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I hope you enjoy these yummy gingerbread scones! Take pictures and use #basicbloggerss on Instagram so Vienna and I can see your recreations. These would make the perfect breakfast for Christmas morning 🙂 See you next week!

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