Gluten Free Gingerbread Scones with Vanilla Glaze
These spicy gluten free gingerbread scones take only a few minutes work. The result? The PERFECT gluten free Christmas breakfast!
Servings: 6 large scones
Calories: 572kcal
Equipment
- 1 Large Baking Sheet
- Parchment Paper
Ingredients
Gingerbread Scones
- 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
Vanilla Glaze
- 1 tablespoon Butter softened
- 1 teaspoon Vanilla extract
- pinch Salt
- 1 cup Confectioners / Icing / Powdered Sugar
- 1 Tablespoon Water
Instructions
Gingerbread Scones
- 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.
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.
- Drizzle cooled scones with glaze, and serve warm!
Notes
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.
Nutrition
Serving: 1Scone | Calories: 572kcal | Carbohydrates: 92g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 640mg | Potassium: 588mg | Fiber: 6g | Sugar: 55g | Vitamin A: 619IU | Vitamin C: 0.1mg | Calcium: 222mg | Iron: 3mg