Vanilla Glazed Ginger Scones Recipes

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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

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

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.

GINGER SCONES



Ginger Scones image

A light and buttery scone with a good hit of ginger flavor.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 50m

Yield 8

Number Of Ingredients 15

2 ¼ cups all-purpose flour
3 tablespoons white sugar
1 ½ teaspoons ground ginger
½ teaspoon ground cardamom
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, frozen
½ cup finely chopped crystallized ginger
1 cup buttermilk
1 egg
1 ½ teaspoons vanilla extract
1 egg
1 teaspoon water
3 tablespoons coarse sugar, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
  • Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
  • Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
  • Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 43.4 g, Cholesterol 78.2 mg, Fat 13.4 g, Fiber 1 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 401.4 mg, Sugar 13.2 g

GLAZED LEMON-GINGER SCONES



Glazed Lemon-Ginger Scones image

Joanne Chang, the owner of Boston's celebrated Flour Bakery, has baked more scones than you can imagine. This version is one of her bestsellers--it's packed with flavor, thanks to the trifecta of ginger (fresh, dried, and crystallized), as well as the lemon in the batter and glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 10

Number Of Ingredients 15

2 3/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup finely chopped crystallized ginger
1/2 teaspoon ground ginger
Grated zest of 2 lemons
1 3/4 sticks (14 tablespoons) cold unsalted butter, cut into 8 to 10 pieces
1/2 cup cold buttermilk
1/2 cup cold heavy cream
1 large egg, well chilled
2 tablespoons grated fresh ginger
1 cup confectioners' sugar
2 to 3 tablespoons fresh lemon juice

Steps:

  • Scones: Preheat oven to 350 degrees with rack in center.
  • In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.
  • In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).
  • Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough.
  • Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
  • Lemon Glaze: In a small bowl, whisk together confectioners' sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

VANILLA GLAZE



Vanilla Glaze image

Great on Apple Cookies!

Provided by Jamie Langston

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 10m

Yield 48

Number Of Ingredients 5

1 ½ cups confectioners' sugar
2 ½ teaspoons milk
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter

Steps:

  • Melt the butter and add to rest of ingredients. Mix until creamy.

Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g

MINI VANILLA SCONES (LIKE STARBUCKS)



Mini Vanilla Scones (Like Starbucks) image

I love Starbucks's mini vanilla scones, so much so that I set out to create my own copycat version. After many trials, I think I got it! Like the Starbucks version, these scones are sweet, buttery and vanilla-y, and have a light and tender texture. Full-fat sour cream is the key ingredient, so please do not substitute. To duplicate the Starbucks's version, I topped it with a simple powdered sugar glaze.

Provided by May M

Categories     Scones

Time 25m

Yield 16 mini scones

Number Of Ingredients 11

2 cups all-purpose flour (2 cups weigh 9 oz)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
5 tablespoons unsalted butter, cold, cut into pieces (5 TBL weigh 70 g)
1 cup regular full-fat sour cream
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups powdered sugar
water, as needed

Steps:

  • Preheat oven to 400 deg. F.
  • Whisk together dry ingredients in a medium bowl.
  • Using any method you prefer, cut the cold butter into the dry ingredients until flour resembles coarse meal, or use the following tip:.
  • The "grate" method: I grate a block of cold butter against the large holes of a box grater and weigh the butter ribbons to get the amount I need (1 TBL butter = 14 grams, so 5 TBL = 70 grams). Toss the butter ribbons with the flour mixture, and then use two knives to cut the flour-coated ribbons into 1/4-inch pieces.
  • In a separate bowl, whisk together the sour cream, egg yolk and vanilla extract until blended. Add this to the flour-butter mixture and stir with a fork until dough forms a cohesive ball. Use a spatula to get the dry bits fully incorporated. (It may not seem to have enough liquid at first, but the dough will eventually come together.).
  • Place the sticky dough onto a parchment-lined (or ungreased) baking sheet and pat into a disk about 1-inch in height. Cut the dough into wedges but do not separate. Or scoop dough into a mini scone pan if available. (Yield will vary depending on how big you slice the wedges.).
  • Bake for 15 minutes or until golden brown on top.
  • PREPARE GLAZE WHILE SCONES ARE BAKING.
  • GLAZE:.
  • Place powdered sugar in a medium bowl, and add water one teaspoon at a time, mixing vigorously until smooth and runny.
  • Use a pastry brush to apply a thin layer of glaze over the hot scones. Brushing rather than drizzling gives a smoother appearance and requires less glaze.
  • Serve immediately. Store cooled scones in an airtight container.

Nutrition Facts : Calories 189.6, Fat 6.9, SaturatedFat 4.1, Cholesterol 28.5, Sodium 170.5, Carbohydrate 30.1, Fiber 0.4, Sugar 17.9, Protein 2.1

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