A storm rolled through my little corner of the world this weekend decorating our mountains with a layer of white and leaving behind a cold wind. It feels like winter now and we’re ready for it. I am so ready for scarves and mittens, fires in the fireplace, and hot cocoa with breakfast in the morning. Best of all, it is baking season and the kitchen is the warmest room in the house these days.
With the wind howling outside this morning, I headed into the kitchen with scones on my mind. Warm, holiday spiced, and perfect for dunking in a cup of hot cocoa – yes, scones! These Glazed Gingerbread Scones make the perfect winter treat!
And this recipe is a holiday bonus recipe! If you’re like me and trying to watch your sugar intake during this season of cookie platters and candy canes, then you’ll be happy to hear that these particular Glazed Gingerbread Scones were made with less added sugar.
Heaven knows, I can certainly do with a lot less added sugar! But, heaven also knows, I can’t get through this holiday season without gingerbread. Oh my, I love gingerbread – make it a soft, warm scone and I’m set!
Scones and muffins are my most favorite baked goods, especially this time of year. And, while I’d like to cut back on all the sugar, I am not willing to sacrifice taste and texture in my favorite baking recipes. For these Glazed Gingerbread Scones, I swapped regular brown sugar out and used the Splenda Brown Sugar Blend instead. Honestly, I didn’t even notice the difference. Less added sugar, but it tastes exactly like my Gingerbread Scones should taste – tender and delicious. (you can make these with or without Splenda – see the recipe instructions below)
If you’re looking for a way to cut back without having to miss out on all the holiday goodies this season, give Splenda a try. Visit www.365SweetSwaps.com for tips and recipes to help you save calories from added sugar all year long.
If you’d like to cut back the sugar even more in this recipe, you can skip the glaze because these taste great without it. The glaze, however, does make them taste a little more like a treat and a little less like an ordinary breakfast item. You can follow my recipe for a glaze with ordinary sugar or swap it out for Splenda too (try this Splenda Glaze Recipe). Check out www.Splenda.com for a library of even more recipes!
If you have an idea for your own Sweet Swaps Recipe, submit it here: www.365SweetSwaps.com/
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 1 heaping teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 8 tablespoons unsalted butter, frozen
- ¼ cup molasses
- 2 tablespoons, plus 2 teaspoons Splenda Brown Sugar Blend (see note below to make these without Splenda)
- ¼ cup plain greek yogurt
- 1 large egg
- 1 cup confectioners sugar
- 3 tablespoons melted butter
- 2 tablespoons milk
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
- Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.
- In a small bowl, combine egg, molasses, yogurt, and brown sugar and mix well. Stir yogurt mixture into flour mixture. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
- When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into a 7 inch circle, approximately ¾ inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet. (Alternatively, you can use a scone pan) Bake for approximately 15 minutes, or until golden. Allow scones to cool and prepare glaze.
- In a small bowl, combine all of the glaze ingredients and whisk until smooth. Drizzle glaze over cooled scones. Eat and enjoy.
Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.