White Chocolate Drizzled Gingerbread Scones




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White Chocolate Gingerbread Scones ready for the oven

White Chocolate Drizzled Gingerbread Scones ~ a warm fragrant breakfast pastry so good you can skip the coffee shop!

White Chocolate Gingerbread Scones ready for the oven

I hate to admit it but I got my first rush of holiday spirit standing in line at Starbucks this morning.  It was super early, people were dressed in sweats and running gear, some probably in the clothes they slept in, (I changed my pants) and the line was so long it snaked around so that the last person, that would be me, was jammed up against the ladies room door. But it didn’t seem to matter, we were all there celebrating a common cause…waking up.  The holiday mix was playing in the background, the buzz of espresso machines in the foreground,…it was quite festive.  My gingerbread latte was great, the pumpkin scone?  Not so much.  Try these instead.

The molasses and the spices in these scones will see to it that you get in the holiday spirit, too.


Also try ~


White Chocolate Drizzled Gingerbread Scones
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Servings: makes 8 scones

White Chocolate Gingerbread Scones ready for the oven

Ingredients

    dry ingredients
  • 1 1/4 cups flour
  • 1 cup oat flour
  • 1/3 cup packed brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • rounded 1/4 tsp cinnamon
  • rounded 1/4 tsp cloves
  • rounded 1/4 tsp allspice
  • rounded 1/4 tsp nutmeg
  • rounded 1/4 tsp cardamom
    wet ingredients
  • 1 stick (1/2 cup) cold unsalted butter, cut in pieces
  • 1 egg, beaten
  • 1/4 cup molasses
  • cold buttermilk (approximately 1/2 cup)
    drizzle
  • 1 cup white chocolate chips
  • 1 zip-lock baggie

Instructions

  1. Preheat oven to 400F
  2. Put the dry ingredients in the bowl of a food processor and pulse to combine.
  3. Drop the butter into the processor and pulse until the mixture resembles coarse crumbs, about 15 to 20 pulses.
  4. Mix the egg and molasses in a glass measuring cup. Add enough buttermilk to make 1 cup, and then blend it all together well.
  5. Add the liquid to the dry while pulsing, and stop when the dough just comes together.
  6. Turn the dough out onto a floured surface. If it is very wet, pat in some extra flour. Pat into a 8 inch disk and cut into 8 triangles.
  7. Place the scones on a parchment or silpat lined baking sheet and put in the freezer (or refrigerator if it won’t fit in your freezer) while you clean up.
  8. Remove from the freezer and bake in the preheated oven for about 15-18 minutes, until lightly browned and firm on top.
  9. Cool on a rack and then drizzle with the while chocolate.
  10. To melt the chocolate, put the chocolate in the baggie and close tightly.
  11. Microwave for about 30 seconds, then take it out and massage to melt the chocolate. Put it back in the microwave for 15 second intervals if the chocolate is not fully melted. Make sure the chocolate is completely melted and smooth before you continue. Mine took about a minute in total.
  12. Push the melted chocolate down into one corner of the baggie and snip off a small bit of the tip. Squeeze the bag over the cooled scones to drizzle the chocolate. You can do it as thickly or as thinly as you want.

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25 Comments

    Leave a Reply

  • Reply
    Anonymous
    December 22, 2012 at 3:38 am

    Just made these! They are fantastic!

  • Reply
    Sue/the view from great island
    December 11, 2012 at 6:12 pm

    I do have a heavy hand with the glaze, I just can’t seem to control myself when it comes to frostings and glazes! I like the contrast, too. :)

  • Reply
    grace
    December 10, 2012 at 8:08 pm

    very clever scone flavoring! i really like the glaze, too. white chocolate is just delightful and the color contrast is fun! :)

  • Reply
    jackie @ Marin mama cooks
    December 10, 2012 at 2:47 pm

    HI Sue! THese scones look great! I love your sweet recipes, as they always turn out great. I may make these up this week for the kid’s after school snack, if I have time in between all the wrapping, shopping and Christmas card mailing. Ugh! I can’t wait for January.

    • Reply
      Sue/the view from great island
      December 11, 2012 at 6:36 pm

      So sad, but I know the feeling. Now that my kids are out of the house it’s a little easier, though. The combination of the holidays, plus kids, plus school, etc is pretty deadly. But then again, you have to ‘enjoy’ it while you can!

  • Reply
    Magnolia Verandah
    December 10, 2012 at 4:39 am

    Gingerbread latte! Wow would like to taste that. These scones look irresistable. Loving the baggie idea, not quite into the wrapping yet although the buying is nearly finished.

    • Reply
      Sue/the view from great island
      December 11, 2012 at 6:33 pm

      I find that if I wrap early, I’m less tempted to over-buy because I can see what damage I’ve already done!

  • Reply
    Eleanor
    December 10, 2012 at 11:53 am

    One word: YUM.
    Oh, and can you figure out an even better version of their pumpkin bread? :)

  • Reply
    cherie
    December 10, 2012 at 1:53 am

    Looks absolutely fabulous! Can’t wait to try it

  • Reply
    Eat Live Love
    December 10, 2012 at 12:07 am

    These look delicious! I keep wanting to bake scones and never seem to get around to it!

  • Reply
    katrina hall
    December 9, 2012 at 9:48 pm

    Ohhh, that looks great – and so does your fennel and roquefort tart! Cookie making here, so delicious, non-sweets are ringing my bell right now:)

  • Reply
    l o v e l y t h i n g s
    December 10, 2012 at 3:10 am

    I’m always so annoyed when I waste all those calories on a starbucks scone…they sound good, but they’re not. Now yours on the other hand looks so good and it would be worth it!! I’m making these for company next weekend!!

    • Reply
      Sue/the view from great island
      December 11, 2012 at 6:32 pm

      I think they even changed their recipe lately and the scones are worse than ever. Good thing they are easy to make. Let me know how you like them Annie.

  • Reply
    Tricia @ Saving room for dessert
    December 10, 2012 at 2:33 am

    Even though you have inspired me to eat scones – for some strange reason I really want a Starbucks! Beautiful breakfast for a holiday meal!

    • Reply
      Sue/the view from great island
      December 11, 2012 at 6:31 pm

      I don’t begrudge Starbucks their success, especially when it comes to coffee. Their baked goods leave a lot to be desired, though…;)

  • Reply
    Linda A. Thompson-Ditch
    December 10, 2012 at 12:40 am

    I enjoy the Starbucks Christmas blend coffee all season and stock up for when it’s no longer available! These scones look delicious and perfect for Christmas breakfast or tea.

  • Reply
    Gerlinde in Dallas
    December 9, 2012 at 10:11 pm

    I can’t believe the holidays are approaching so quickly and I haven’t even begun to think about baking.

    Your scones look so inviting… I haven’t made any in three or four decades and each time you post one of your tasty looking scone recipes, I’m tempted to give them another try.

  • Reply
    Averie @ Averie Cooks
    December 9, 2012 at 8:09 pm

    Oh wow, white chocolate AND gingerbread in one…I love both! Your white choc drizzle is just gorgeously perfect. I just made something with a white frosting drizzle and the whole thing just pretty much melted. Oh well, it’s getting posted this week regardless :) I want a scone now!

    • Reply
      Sue/the view from great island
      December 11, 2012 at 6:14 pm

      Drizzling and glazing is always a challenge, I’m envious of people who can do the perfect drizzle, mine is usually too thick or too thin. Oh well, it still tastes good!