Description
Delight in these Gluten-Free Gingerbread Scones, perfectly spiced with warm ginger, cinnamon, and cloves. Made with gluten-free flour and a touch of molasses, these tender, flaky scones are a festive breakfast or snack option that combines holiday flavors with a health-conscious twist.
Ingredients
Scale
Scones
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 1/3 cup molasses
- 1/4 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or maple syrup
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves until evenly combined for uniform flavor distribution.
- Incorporate Butter: Add the cold, cubed unsalted butter to the dry mixture and use a pastry cutter or your fingers to blend it in until the mixture resembles coarse crumbs, which helps achieve a flaky texture.
- Combine Wet Ingredients: In a separate bowl, whisk together molasses, milk, egg, and vanilla extract to create a smooth wet mixture that will bind the dough.
- Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined; the dough should be sticky but hold together well.
- Shape the Dough: Turn the dough onto a lightly floured surface with gluten-free flour. Gently pat it into a circle about 1 inch thick. Cut into 8 equal wedges and place them on the prepared baking sheet.
- Bake the Scones: Bake for 14–17 minutes or until the scones are golden and set. Remove from the oven and let cool on the baking sheet for 10 minutes.
- Prepare the Glaze: Whisk powdered sugar with milk or maple syrup until smooth. Drizzle over the cooled scones for a sweet finishing touch.
Notes
- Keep the butter very cold to achieve the flakiest scones.
- These scones freeze well unglazed; simply thaw and glaze before serving.
- For extra flavor, add chopped crystallized ginger or a bit of orange zest to the dough.
