Frosted Gingerbread Scones

In a bowl mix together the dry ingredients: all purpose flour, whole wheat flour, baking powder, cinnamon, clove, ginger, and salt
To the dry ingredients cut in the cold butter either by hand or with a pastry cutter until there are no large chunks of butter left
In another bowl whisk together all of the wet ingredients: eggs, maple syrup, molasses, milk, and vanilla until combined
Add the wet ingredients to the dry and stir until just combined. Don’t worry, the dough will seem a little soft
Pour out the dough onto a parchment paper lined sheet tray and roughly form a circle
Add the dough to the freezer to chill for about 10 minutes and also preheat the oven to 425 degrees F
After the dough is chilled it is easier to form. Lightly press it down and form it into a circle. Rub your knife with a little all purpose flour and cut the circle into wedges. Putting the flour on the knife will prevent it from sticking!
Lightly brush the scone with the egg wash and put it into the oven
Let it bake until golden brown, about 15 minutes
While the scones are cooling slightly make the glaze
In a bowl add the powdered sugar and vanilla extract
Add the maple syrup slowly while whisking. You want the glaze thin enough to drizzle but thick enough to stay on and not run off. If you feel like it’s too thin, just add some more powdered sugar. If it’s too thick, add more maple syrup!
Drizzle the top liberally with the glaze and serve while warm
That’s it! The perfect Holiday breakfast treat. Everyone will FREAK out!!