These spicy gluten free gingerbread scones take only a few minutes work. The result? The PERFECT gluten free Christmas morning breakfast!
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.
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!
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.
In this case, I use:
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.
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.
They all taste great, and can even add a bit of complexity to your gluten free baked goods.
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!
Pearl Sugar is an optional - but fun ingredient.
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.
Rounding out this recipe, you will need:
... 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.
Add the wet ingredients mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.
Press the gingerbread scone dough down into a 1" thick circle, use a sharp knife to cut it into 6 equal wedges.
If you'd like, scatter coarse sugar over top of the unbaked scones.
Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool, if you like.
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.
Drizzle baked scones with glaze, and serve warm!
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 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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Gluten Free Gingerbread Scones with Vanilla Glaze
- 1 Large Baking Sheet
- Parchment Paper
- 1 ¼ cup Light buckwheat flour
- 1 cup Sorghum flour
- ½ cup Brown sugar packed
- ¼ cup Coconut flour
- 2 ½ teaspoon Baking powder
- 1 tablespoon Ground ginger
- 2 teaspoon Cinnamon
- 1 teaspoon Xanthan gum
- ½ teaspoon Baking soda
- ¾ teaspoon Salt
- ¼ teaspoon Allspice
- ¼ teaspoon Ground cloves
- 8 tablespoon Unsalted butter chilled
- ⅔ cup Milk
- ⅓ cup Molasses
- 1 Large egg
- 2 teaspoon Vanilla extract
- 2 tablespoon Milk
- 1 tablespoon Butter softened
- 1 teaspoon Vanilla extract
- pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 1 Tablespoon Water
- Preheat oven to 400 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 chilled butter into small cubes. Cut butter into flour mixture using a fork (or two!) or a pastry cutter until distributed throughout, and the mixture forms a coarse meal - it'll resemble gravel.
- In a small bowl, whisk together ⅔ cup milk, molasses, the egg, and the vanilla extract.
- Add the wet mixture to the bowl of dry ingredients, stir JUST until combined - mixture will be a little sticky.
- Place dough onto a lightly floured work surface, sprinkling some flour on top. Gently knead for a few seconds, then gather dough up into a ball.
- Press down to a disk that’s an even 1" thickness, cut into 6 wedges.
- Transfer scones to the lined baking sheet, brush the top of the scones with a little bit of the remaining milk.
- If you'd like, scatter coarse sugar over top of the unbaked scones.
- Bake for about 25 minutes or until golden brown.
- 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.
- Drizzle cooled scones with glaze, and serve warm!