Last week, right before I pulled out my camera to photograph these muffins, my guy walked into the room and mentioned he had a craving for frozen yogurt, and I just about had a heart attack. If you’ve been here for a while, you know my guy’s dessert cravings happen practically once a year. He almost never eats baked goodies, and I virtually have to drag him on our ice cream dates. (Well, I suppose they’re my ice cream dates… Seeing as he doesn’t order any.)
So the second after I snapped the shutter for the last shot, I grabbed my purse and we headed out for froyo.
Inside the self-serve shop, I stood back and let him pick the flavors. He always gravitates towards the fruity ones, especially anything with berries. After paying at the register, I snagged two spoons, and we sat outside in the late afternoon sunshine to eat.
When we finished, I managed to convince him to walk across the parking lot to Target before we drove home by explaining that I wanted to cook him Tiffany’s baked sesame chicken for dinner and needed ketchup for the sauce. Since he adores Chinese food, he begrudgingly agreed.
Once we arrived at the grocery aisles, I remembered I had finished off my ground ginger testing last week’s apple crumble, so I picked up a new bottle so I could make these Gingerbread Scones with Maple Drizzle for breakfast!
Although many people think of scones as dry, bland, and crumbly, these are anything but. The insides are as soft as a cloud, with a thin crisp crust to complement on the outside—all with a mere 2 tablespoons of butter!
My secret to soft and tender scones? Greek yogurt! It adds all of the moisture of butter for a fraction of the fat and calories. Plus it gives the scones a little protein boost! I use it as my secret weapon in lots of healthy recipes, from cupcakes and frosting to brownies and whipped cream. I always stock a big tub or two in the fridge because I plow through it so quickly.
To create the characteristic gingerbread taste, I turned to the two classic ingredients: ginger and molasses. All good gingerbread recipes contain these, which create the warm spicy flavor and rich brown hue. A complete necessity! You can easily adjust the ginger to suit your tastes. I prefer my gingerbread spicy (especially with that sweet glaze on top!), but feel free to use less.
And now for the drizzle! Greek yogurt makes another appearance here, mixed with a bit of maple syrup. That’s all there is to it! I like my glaze a little thicker so it holds its shape as I haphazardly drizzle it across the tops. (There’s a reason I don’t include step-by-step pictures… My countertops are covered in it too!) For a thinner glaze, add an extra ¼ to ½ teaspoon of syrup.
As our mornings finally turn crisp and the leaves change to golden, these Gingerbread Scones with Maple Drizzle are the perfect cozy breakfast. Plus they’re ready in just 30 minutes, so you can make them any day of the week! Although that might be slightly dangerous…