Gluten Free Gingerbread Scones

The holiday season is approaching, and this time of year brings all kinds of delicious recipes out.

Recently, I realized that this blog could use more in the way of gingerbread recipes, so I figure it’s time to share my gluten free gingerbread scones recipe!

This is a gluten free version of my original Gingerbread Scones recipe, over on Celebration Generation.

Those scones were just TOO good - no one should have to miss out, just because they can’t have gluten.

The gingerbread flavor of these gluten-free scones is fantastic - basically a gingerbread cookie ... just in scone form!

Just know that you’ll have to endure a wonderful aroma as they bake - it can be rough, when patience isn’t one of your virtues.

That said, it’ll be worth it. You’ll be rewarded with the perfect scones - soft on the inside, with a lightly crisp exterior and amazing flavour throughout.

I actually punched up the gingerbread spice level on this recipe, using more spice than I did in my original recipe.

That’s 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.

So, adding a bit more spice here results in well balanced, delicious gingerbread scones that will satisfy any sweet tooth.

They’re great for a holiday morning breakfast at home, but are also the perfect thing to serve at holiday brunches with friends. They’re great as an afternoon snack, or served at tea time along with some Lemon Curd.

Because the taste and texture passes for the real thing - there’s no “Gluten Free” texture to them - they’re great to served to mixed company.

Whether someone is gluten free themselves or not, they’ll love these delicious scones!

Anyway, let’s get to it!

Ingredients

If you have done any of my gluten free baking recipes, you’ll find these to be simple ingredients.

Hopefully you already have the flours on hand - they’re my standards for sweet baked goods - and everything else will be easy to find in any grocery store.

Some notes for you:

The Gluten Free Flours

As with all of my gluten-free baking, I use a few different gluten free flours - chosen and proportioned specific to the recipe I’m designing - rather than any kind of “all purpose flour” or premade mix.

The commercially available mixes are OK for most things, but really.. JUST “ok”. They tend to use cheaper flours, and they don’t always taste or work great.

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.

In this case, I use:

Sorghum Flour
Light Buckwheat Flour
Coconut Flour
Xanthan Gum

Those 3 flours are what I use in pretty much all my baked goods, so you can’t go wrong with having them around. Also, buying the individual flours is WAY cheaper than buying those “all purpose” blends, generally speaking.

If you’re in Canada, Bulk Barn is a fantastic place to go for your gluten free flours, and they carry all 3.

Milk

When I started making scones, I used regular 2% milk. I’ve since mostly gone off using dairy milk, and tend to use plant based milk, instead.

Unsweetened Almond Milk is my go-to, and it’s what I used in this batch.

Other than that, Cashew Milk, Flax Milk, coconut milk, and Macadamia Milk are all great options, depending on your dietary needs and intolerances.

They all taste great, and can even add a bit of complexity to your gluten free baked goods.

Unsalted Butter

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.

Just try not to work it in too much - you want there to be distinct, small pieces of fat throughout the dough!

Coarse Sugar

Pearl Sugar is an optional - but fun ingredient.

You may have seen it on my recipes for Gluten-Free Cranberry Walnut Muffins, Gluten Free Banana Muffins, Gluten-Free Blackberry Muffins, and Gluten Free Blueberry Muffins.

Basically, a chunky sugar that is sprinkled over sweet goods before baking. The sugar doesn’t dissolve, so it gives it a bit of a crunchy, crust finish.

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 and Maple Sugar Pebbles.

Everything Else

Rounding out this recipe, you will need:

Powdered Sugar
Molasses
Dark Brown Sugar
Large egg
Baking powder
Baking soda
Pure Vanilla Extract
Ground Ginger
Ground Cinnamon
Ground Cloves
Allspice
Salt

... I just don’t have anything to add, as far as these last few ingredients go!

How to Make Gluten-Free Gingerbread Scones

The full recipe is in the printable recipe card at the end of this post, here is the pictorial walk through:

Gluten Free Scones

Preheat oven to 400 degrees F (200 C). Line baking sheet with parchment paper.

In a large bowl, combine flours, brown sugar, baking powder, spices, xanthan gum, and salt.

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.

In a separate bowl, whisk together ⅔ cup milk, molasses, the egg, and the vanilla extract.

Add the wet ingredients mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.

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.

Press the gingerbread scone dough down into a 1" thick circle, use a sharp knife to cut it into 6 equal wedges.

Place scones on the prepared baking sheet, brush the tops of the scones with the remaining milk.

If you'd like, scatter coarse sugar over top of the unbaked scones.

Vanilla Glaze

Whisk together the butter, vanilla extract, and salt until smooth.

Add about half the powdered sugar, a little at a time.

Once half of the powdered sugar is incorporated, add 2 tablespoon of water, whisking until smooth.

Add remaining powdered sugar, whisking until smooth. You want it VERY thick, but you can add extra water if you need.

Leftovers

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’re best within 3-4 days!).

Best served reheated.

More Gluten-Free Holiday Recipes!

Looking for something festive - for the whole family? Here are some great options!

Cranberry Chicken
Cranberry Jello Salad
Gluten-Free Candy Cane Cookies
Gluten Free Fruitcake
Gluten-Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten Free Maple Pumpkin Pie
Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten Free Paska [Easter Bread]
Gluten-Free Sauerkraut Buns [Pyrizhky]
Gluten Free Stuffing Recipe
Pumpkin Cheese Ball - Classier Version
Pumpkin Cheese Ball - Trashier Version
Roasted Carrots & Parsnips
Sweet Potato Souffle

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