{"id":46857,"date":"2023-11-28T06:42:11","date_gmt":"2023-11-28T11:42:11","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=46857"},"modified":"2023-11-28T06:42:11","modified_gmt":"2023-11-28T11:42:11","slug":"gluten-free-gingerbread-scones","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-gingerbread-scones\/","title":{"rendered":"Gluten Free Gingerbread Scones"},"content":{"rendered":"

These spicy gluten free gingerbread scones take only a few minutes work. The result? The PERFECT gluten free Christmas morning breakfast!<\/p>\n

\"A<\/p>\n

The holiday season is approaching, and this time of year brings all kinds of delicious recipes out.<\/p>\n

Recently, I realized that this blog could use more in the way of gingerbread recipes, so I figure it\u2019s time to share my gluten free gingerbread scones recipe!<\/p>\n

This is a gluten free version of my original Gingerbread Scones<\/a> recipe, over on Celebration Generation.<\/p>\n

Those scones were just TOO good - no one should have to miss out, just because they can\u2019t have gluten.<\/p>\n

The gingerbread flavor of these gluten-free scones is fantastic - basically a gingerbread cookie ... just in scone form!<\/p>\n

Just know that you\u2019ll have to endure a wonderful aroma as they bake - it can be rough, when patience isn\u2019t one of your virtues.<\/p>\n

That said, it\u2019ll be worth it. You\u2019ll be rewarded with the perfect scones - soft on the inside, with a lightly crisp exterior and amazing flavour throughout.<\/p><\/div>\n

I actually punched up the gingerbread spice level on this recipe, using more spice than I did in my original recipe. <\/p>\n

That\u2019s because the flours I use in my gluten free scone recipe actually add flavour to the finished scones, where regular wheat flours is far more neutral.<\/p>\n

So, adding a bit more spice here results in well balanced, delicious gingerbread scones that will satisfy any sweet tooth.<\/p>\n

They\u2019re great for a holiday morning breakfast at home, but are also the perfect thing to serve at holiday brunches with friends. They\u2019re great as an afternoon snack, or served at tea time along with some Lemon Curd<\/a>.<\/p>\n

Because the taste and texture passes for the real thing - there\u2019s no \u201cGluten Free\u201d texture to them - they\u2019re great to served to mixed company. <\/p>\n

Whether someone is gluten free themselves or not, they\u2019ll love these delicious scones!<\/p>\n

Anyway, let\u2019s get to it!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

If you have done any of my gluten free baking recipes, you\u2019ll find these to be simple ingredients.<\/p>\n

Hopefully you already have the flours on hand - they\u2019re my standards for sweet baked goods - and everything else will be easy to find in any grocery store.<\/p>\n

Some notes for you:<\/p>\n

The Gluten Free Flours<\/h4>\n

As with all of my gluten-free baking, I use a few different gluten free flours - chosen and proportioned specific to the recipe I\u2019m designing - rather than any kind of \u201call purpose flour\u201d or premade mix.<\/p>\n

The commercially available mixes are OK for most things, but really.. JUST \u201cok\u201d. They tend to use cheaper flours, and they don\u2019t always taste or work great.<\/p><\/div>\n

By choosing the balance of flours used in each recipe as its own thing, you can get the absolute best flavor and performance for THAT specific recipe.<\/p>\n

In this case, I use:<\/p>\n

Sorghum Flour<\/a>
\nLight Buckwheat Flour<\/a>
\nCoconut Flour<\/a>
\nXanthan Gum<\/a><\/p>\n

Those 3 flours are what I use in pretty much all my baked goods, so you can\u2019t go wrong with having them around. Also, buying the individual flours is WAY cheaper than buying those \u201call purpose\u201d blends, generally speaking.<\/p>\n

If you\u2019re in Canada, Bulk Barn is a fantastic place to go for your gluten free flours, and they carry all 3.<\/p><\/div>\n

\n

Milk<\/h4>\n

When I started making scones, I used regular 2% milk. I\u2019ve since mostly gone off using dairy milk, and tend to use plant based milk, instead.<\/p>\n

Unsweetened Almond Milk<\/a> is my go-to, and it\u2019s what I used in this batch.<\/p>\n

Other than that, Cashew Milk<\/a>, Flax Milk<\/a>, coconut milk, and Macadamia Milk<\/a> are all great options, depending on your dietary needs and intolerances.<\/p>\n

They all taste great, and can even add a bit of complexity to your gluten free baked goods.<\/p>\n

Unsalted Butter<\/h4>\n

If you need these gluten free gingerbread scones to be entirely dairy free, you can swap the butter out for the same amount of shortening or lard.<\/p>\n

Just try not to work it in too much - you want there to be distinct, small pieces of fat throughout the dough!<\/p><\/div>\n

\n

Coarse Sugar<\/h4>\n

Pearl Sugar<\/a> is an optional - but fun ingredient.<\/p>\n

You may have seen it on my recipes for Gluten-Free Cranberry Walnut Muffins<\/a>, Gluten Free Banana Muffins<\/a>, Gluten-Free Blackberry Muffins<\/a>, and Gluten Free Blueberry Muffins<\/a>.<\/p>\n

Basically, a chunky sugar that is sprinkled over sweet goods before baking. The sugar doesn\u2019t dissolve, so it gives it a bit of a crunchy, crust finish.<\/p>\n

Other options for bringing a bit of a sweet crunch - and some visual interest - to the tops of these gluten-free gingerbread scones are Maple Sugar Flakes<\/a> and Maple Sugar Pebbles<\/a>.\t<\/div>\n

\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Powdered Sugar
\nMolasses
\nDark Brown Sugar<\/a>
\nLarge egg
\nBaking powder
\nBaking soda
\nPure Vanilla Extract<\/a>
\nGround Ginger<\/a>
\nGround Cinnamon<\/a>
\nGround Cloves<\/a>
\nAllspice<\/a>
\nSalt<\/p>\n

... I just don\u2019t have anything to add, as far as these last few ingredients go!<\/p><\/div>\n

\"A<\/p>\n

\n

How to Make Gluten-Free Gingerbread Scones<\/h2>\n

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:<\/i><\/p>\n

Gluten Free Scones<\/h4>\n

Preheat oven to 400 degrees F (200 C). Line baking sheet with parchment paper.<\/p>\n

In a large bowl, combine flours, brown sugar, baking powder, spices, xanthan gum, and salt.<\/p>\n

Chop cold butter into small cubes. Cut butter pieces into dry mixture using a fork (or two!) or a pastry blender \/ cutter until distributed throughout, and the mixture forms coarse crumbs - it'll resemble gravel.<\/p><\/div>\n

\"4<\/p>\n

In a separate bowl, whisk together \u2154 cup milk, molasses, the egg, and the vanilla extract.<\/p>\n

Add the wet ingredients mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.<\/p><\/div>\n

\"4<\/p>\n

Transfer dough onto a lightly floured work surface, sprinkling some flour on top. Gently knead scone dough for a few seconds, then gather dough up into a ball.<\/p>\n

Press the gingerbread scone dough down into a 1\" thick circle, use a sharp knife to cut it into 6 equal wedges.<\/p><\/div>\n

\"4<\/p>\n

Place scones on the prepared baking sheet, brush the tops of the scones with the remaining milk.<\/p>\n

If you'd like, scatter coarse sugar over top of the unbaked scones.<\/p><\/div>\n

\"2<\/p>\n

Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool, if you like.<\/p>\n

\"A<\/p>\n

\n

Vanilla Glaze<\/h4>\n

Whisk together the butter, vanilla extract, and salt until smooth.<\/p>\n

Add about half the powdered sugar, a little at a time.<\/p>\n

Once half of the powdered sugar is incorporated, add 2 tablespoon of water, whisking until smooth.<\/p>\n

Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.<\/p><\/div>\n

\"8 <\/p>\n

Drizzle baked scones with glaze, and serve warm!<\/p>\n

\"2<\/p>\n

\n

Leftovers<\/h4>\n

Once cooled to room temperature, leftover scones can be transferred to an airtight container and stored in the fridge for up to a week (Though they\u2019re best within 3-4 days!).<\/p>\n

Best served reheated.<\/p><\/div>\n

\"A<\/p>\n

\n

More Gluten-Free Holiday Recipes!<\/h2>\n

Looking for something festive - for the whole family? Here are some great options!<\/p>\n

Cranberry Chicken<\/a>
\nCranberry Jello Salad<\/a>
\nGluten-Free Candy Cane Cookies <\/a>
\nGluten Free Fruitcake <\/a>
\nGluten-Free Fruitcake Cookies <\/a>
\nGluten-Free Gingerbread Cookies<\/a>
\nGluten Free Maple Pumpkin Pie <\/a>
\nGluten-Free Pumpkin Spice Mini Doughnuts <\/a>
\nGluten Free Paska [Easter Bread]<\/a>
\nGluten-Free Sauerkraut Buns [Pyrizhky]<\/a>
\nGluten Free Stuffing Recipe <\/a>
\nPumpkin Cheese Ball - Classier Version<\/a>
\nPumpkin Cheese Ball - Trashier Version<\/a>
\nRoasted Carrots & Parsnips<\/a>
\nSweet Potato Souffle<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

\"A<\/p>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Gluten Free Gingerbread Scones with Vanilla Glaze<\/h2>\n
<\/div>\n
These spicy gluten free gingerbread scones take only a few minutes work. The result? The PERFECT gluten free Christmas breakfast!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Breakfast, Snack<\/span><\/div>
Cuisine: <\/span>British, Gluten-free<\/span><\/div>
Diet: <\/span>Gluten Free, Vegetarian<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> large scones<\/span><\/span><\/div>\n
Calories: <\/span>572<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>