These spicy moist Gingersnap Scones are actually made with gingersnap cookie crumbs in them. Topped with a maple glaze and more gingersnap cookie crumbs. Fill your kitchen with the aroma of Fall!

When Fall rolls around I always make fresh gingersnap cookies for my family. It’s a tradition that signifies the beginning of Fall. This I deiced to change it up a bit and make Gingersnap Scones. I had NO complaints. Of course I still had to make the gingersnap cookies. It being a tradition and all. These scones have won a position in the “tradition” file too! 🙂

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Gingersnap Scones

Yield: Makes 8 Scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the Scones:

1 3/4 cups all-purpose flour
1/4 cup gingersnap cookie crumbs {about 6 cookies, finely crushed}
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
non stick cooking spray

For the Glaze:

1 tablespoon hot water
1 teaspoon maple flavoring
3/4 cup confectioners' sugar
gingersnap cookie crumbs {optional topping}

Instructions

Preheat oven to 400 degrees.
In a large bowl combine the flour, gingersnap cookie crumbs, sugar, baking powder, baking soda and salt.
Using your fingers work in the butter until the flour mixture resembles coarse meal.
Add buttermilk and egg, stirring until moist {dough will be sticky}.
Turn dough out onto a lightly floured surface, with floured hands, knead lightly 4 times.
On a cookie sheet coated with non stick cooking spray, pat dough into a 10-inch circle.
Cut dough into 8 wedges, cutting into but not through dough.
Bake 15 minutes or until golden.

For the Glaze:

Combine the water and maple in a medium bowl.
Add confectioners' sugar and stir well.
Cut the scones all the way through.
Drizzle over scones.
Top with gingersnap cookie crumbs.

Notes

This recipe is from Lady Behind The Curtain.

MORE GREAT SCONE RECIPES

Name: Gingersnap Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 1 3/4 cups all-purpose flour; 1/4 cup gingersnap cookie crumbs {about 6 cookies, finely crushed}; 1/4 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chilled butter, cut into small pieces; 1/2 cup low-fat buttermilk; 1 large egg, lightly beaten; non stick cooking spray; 1 tablespoon hot water; 1 teaspoon maple flavoring; 3/4 cup confectioners' sugar; gingersnap cookie crumbs {optional topping}

1. LIGHT HAM & CHEESE SCONES 2. STRAWBERRY CHEESECAKE SCONES 3. TRIPLE CINNAMON SCONES 4. CHRISTMAS SCONES

Lady Behind the Curtain

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Gingersnap Scones