Best Vanilla Glazed Ginger Scones Recipes

VANILLA-GLAZED GINGER SCONES

Vanilla-Glazed Ginger Scones image

Gingerbread is a flavor that works with all sorts of delicious holiday baked goods. To glaze these ginger scones, just dip a fork or spoon into the glaze mixture and then drizzle over the tops. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

2 cups all-purpose flour
1/4 cup packed light brown sugar
2-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
6 tablespoons cold butter
3/4 cup heavy whipping cream
1 large egg, room temperature
1/4 cup molasses
1 tablespoon maple syrup
GLAZE:
1 cup confectioners' sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Dash salt
1/4 cup finely chopped crystallized ginger

Steps:

Preheat oven to 400°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk cream, egg, molasses and syrup until blended; stir into crumb mixture just until moistened., Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet. Bake until golden brown, 12-15 minutes. In a small bowl, combine confectioners' sugar, cream, vanilla and salt; stir until smooth. Drizzle over scones; sprinkle with ginger. Serve warm.

Nutrition Facts : Calories 299 calories, Fat 14g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

MINI VANILLA SCONES WITH VANILLA BEAN GLAZE

Mini Vanilla Scones with Vanilla Bean Glaze image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 2h10m

Yield 24 mini scones

Number Of Ingredients 12

Ingredients

2 whole vanilla beans
3/4 cups heavy cream
3 cups all-purpose flour, plus more for dusting
2/3 cups granulated sugar
5 teaspoons baking powder
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, chilled
1 whole large egg
1 whole vanilla bean
1/2 cup whole milk, plus more if needed
5 cups powdered sugar, sifted, plus more if needed
Dash of salt

Steps:

For the scones: Preheat the oven to 350 degrees F. Split the vanilla beans in half lengthwise and scrape out all the vanilla "caviar" inside. Stir the caviar into the cream. Set aside for 15 minutes.
Sift together the flour, granulated sugar, baking powder and salt. Cut the cold butter into pats, and then use a pastry cutter or two knives to cut the butter into the flour. Keep going until the mixture resembles crumbs.
Mix the vanilla cream with the egg, and then combine with the flour mixture. Stir gently with a fork just until it comes together.
Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. (Mixture will be pretty crumbly.) Use a rolling pin to roll into a rectangle about 12-by-7 inches and 1/2-to-3/4-inches thick. Use your hands to help with the forming if necessary. Then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles. Transfer to a parchment or baking-mat-lined cookie sheet and bake for 18 minutes, removing from the oven just before they start to turn golden. Allow to cool for 15 minutes on the cookie sheet, and then transfer to a cooling rack to cool completely.
For the glaze: Split the vanilla bean in half lengthwise and scrape out the caviar. Stir the caviar into the milk. Set aside for 15 minutes.
Mix the powdered sugar and salt with the vanilla milk, adding more powdered sugar or milk if necessary to get the right consistency. Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning it over if necessary. Transfer to parchment paper or the cooling rack. Allow the glaze to set completely, about an hour. Scones will keep several days if glazed.