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.
2 cups Gluten Free Flour
3/4 cup Gluten Free Rolled Oats
1/4 cup Brown Sugar
1 Tbsp. Baking Powder
1 tsp. Xanthan Gum
1 1/2 tsp. Ground Ginger
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
1/2 tsp. Ground Cloves
1/2 tsp. Sea Salt
1/2 cup Unsalted Butter, cubed
1/2 cup Crystalized Ginger, diced
1/4 cup Heavy Whipping Cream
1/3 cup Molasses
1 large Egg
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.
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, scones, ginger, gingerbread, breakfast, brunch, Christmas, holidays, molasses, cinnamon glaze, with glaze