This easy recipe for gluten free gingerbread scones is perfect for Christmas morning. They are moist and drizzled with cinnamon glaze. I added rolled oats to make them a bit more dense and perfect for breakfast.
I cut my scones in half and served them with The Ginger People's Organic Ginger Spread. I'm a big fan of this company and their products. They have a farming partnership and revenue sharing program with farms in Indonesia. The Ginger People also work with other farming communities around the world making sure to be sustainable for the environment and that the farmers get a fair wage.
I'm a big fan for The Ginger People's crystalized ginger too, but for this recipe I decided to try Thrive Markets Organic Ginger Cubes. We were happy with the quality of the crystalized ginger. I like that their ginger cubes are sustainably farmed and organic.
I really think that the quality of ingredients you use affects the flavor and texture of your baked good. Make sure you are using quality ingredients that aren't expired. I have to admit I'm the worst at cleaning out my spice pantry, but I try to stay on top of the expiration dates and replace what I use most each season.
Do I need to use eggs in scones?
In my opinion, yes you should use an egg or egg substitute in your gluten free gingerbread scones. Eggs provide structure to the scones. Since we aren't using gluten in this recipe it is crucial for the texture of your scones to use an egg.
Eggs also add moisture to the scone dough, if you can't use eggs you need to substitute with either flax seed meal and water or applesauce. You could use a combination of the two, but it will alter the flavor and texture some.
Why are my scones hard?
There are a couple of things that could cause your gluten free gingerbread scones to be hard. First, you do not want to over mix the dough. Once all the ingredients are in the mixing bowl you will want to mix just until ingredients are blended.
Next, remove the dough from the mixing bowl and if there are crumbs in the bottom that didn't get mixed in knead them in with your hands while you are forming the dough into a large disc shape.
Second, make sure your baking powder isn't too old. If you are using expired baking powder you aren't going to get fluffy scones. It is also important to use the egg in this recipe or replace it accordingly to keep the moisture level in the scones correct.
Why are my baked scones so crumbly?
It is important that you use the heavy whipping cream, molasses and egg in this recipe. They are the only liquids being added. If you don't use enough liquids in the recipe you are likely to get crumbly, dry scones.
If you've used all the ingredients and your scones are still crumbly you can add a bit more heavy whipping cream or a tablespoon or two of applesauce. Either will add more moisture to the recipe and should remedy your dry scones.
If you like this recipe you might also enjoy:
Gluten Free Orange Cranberry Biscotti
Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Gluten Free Oven Baked Pancakes with Blueberry Sauce
Gluten Free Millet Drop Biscuits
Gluten Free Ginger Cookies
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Gingerbread Scones
- Total Time: 35 minutes
- Yield: 8 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free gingerbread scones is perfect for Christmas morning. They are moist and drizzled with cinnamon glaze. I added rolled oats to make them a bit more dense and perfect for breakfast.
Ingredients
2 cups Gluten Free Flour
¾ cup Gluten Free Rolled Oats
¼ cup Brown Sugar
1 Tbsp. Baking Powder
1 tsp. Xanthan Gum
1 ½ tsp. Ground Ginger
1 tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
½ tsp. Ground Cloves
½ tsp. Sea Salt
½ cup Unsalted Butter, cubed
½ cup Crystalized Ginger, diced
¼ cup Heavy Whipping Cream
⅓ cup Molasses
1 large Egg
Cinnamon Glaze:
1 cup Powdered Sugar
1 tsp. Ground Cinnamon
1 tsp. Vanilla Extract
1-2 Tbsp. Milk
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, xanthan gum, ground ginger, ground cinnamon, ground nutmeg, ground cloves and sea salt.
Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the crystalized ginger, heavy whipping cream, molasses and egg. Blend just until the mixture starts to form a ball.
Take the dough out of the bowl and mix any remaining dry ingredients in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie.
Place each triangle on the baking sheet so that they aren't touching each other.
Bake at 425 degrees for 15-16 minutes. The scones will be slightly browned.
Place the scones on a cooling rack and let cool completely.
Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.
Drizzle the glaze over the cooled scones. Serve plain or with a spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, scones, ginger, gingerbread, breakfast, brunch, Christmas, holidays, molasses, cinnamon glaze, with glaze
Marci says
What can I substitute for the crystallized ginger?
smallfarmbiglife says
Hi Marci. You could substitute dried ginger, but I wouldn't suggest adding ground dried ginger as that will get spicier and not give the sweet effect of crystalized ginger. ~Elaine