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.
Gluten free gingerbread scones are a delightful addition to your holiday baking repertoire. They are perfect for Christmas morning or any cold winter day. This easy scones recipe combines the warm flavors of ginger and spices, creating a sweet treat that embodies the spirit of the season.
With a soft and tender texture, these homemade scones are not only gluten free but also make for a cozy breakfast or brunch option that everyone will love. Drizzled with a luscious cinnamon glaze, they bring a festive flair to your holiday favorite recipes.
If you are looking for more ginger recipes try my Gluten Free Gingerbread Pancakes, my Gluten Free Gingerbread Bundt Cake, my Gluten Free Ginger Cookies, or my Gluten Free Gingersnap Cookies.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Instructions
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand 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 on the bottom of the bowl 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 when they are done.
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 ginger spread.
Supplies
Frequently Asked Questions
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.
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.
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.
More Recipes You Might Enjoy
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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 stand 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 on the bottom of the bowl 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 when they are done.
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 ginger spread.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Serving
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.
Top Tip
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.
