If you’ve been searching for a cozy treat that combines the warmth of gingerbread spices with the light, flaky texture of a classic bakery scone, you are going to adore this Gluten Free Gingerbread Scones Recipe. These scones are tender, fragrant, and naturally sweetened with maple syrup and molasses, capturing everything wonderful about gingerbread without any gluten in sight. Whether you need an indulgent breakfast or a comforting afternoon snack, these scones bring all the holiday spirit and homey charm every time you bite into them.
Ingredients You’ll Need
This Gluten Free Gingerbread Scones Recipe shines because of a handful of simple but thoughtfully chosen ingredients. Each one plays a role not only in taste but also in achieving that perfect scone texture and gorgeous golden color.
- 2 ¼ cups gluten free flour blend: The base that ensures your scones are delightfully tender yet sturdy enough to hold their shape.
- 1 ½ teaspoons baking powder (aluminum-free): Adds the light rise that gives scones their fluffy texture.
- 1 teaspoon ground cinnamon: Provides a warm, sweet spice foundation that’s classic in gingerbread.
- ¾ teaspoon ground ginger: The star spice that punches up the gingerbread flavor perfectly.
- ½ teaspoon ground nutmeg: Adds cozy depth and a hint of earthiness.
- ½ teaspoon ground cloves: Gives that unmistakable gingerbread aroma and slight spicy kick.
- ¼ teaspoon salt: Balances sweetness and enhances all the spices.
- ½ cup unsalted butter: Cold and cubed, it creates the flaky layers every scone lover dreams of.
- 1 large egg: Binds the dough and adds richness.
- â…“ cup maple syrup: Natural sweetness that blends beautifully with molasses (can use brown sugar as alternative).
- â…“ cup molasses: The secret to authentic gingerbread flavor and deep color.
- ½ cup milk or non-dairy milk: Keeps the dough moist and tender, with dairy-free options to suit all diets.
- 1 teaspoon pure vanilla extract: Added to the icing for a smooth, sweet finish.
- ½ cup powdered sugar: For the classic sweet glaze on top.
- 2 tablespoons milk or water: Thins the icing to your perfect consistency.
How to Make Gluten Free Gingerbread Scones Recipe
Step 1: Prepare Your Oven
Begin by preheating your oven to 350º F and positioning the oven rack to the middle. This ensures even baking and that golden crust for your scones.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the gluten free flour blend, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This aromatic spice blend is what will infuse those unmistakable gingerbread flavors all through your scones.
Step 3: Cut in the Butter
Add cold, cubed unsalted butter to the flour mixture. Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. This step is key to creating those tender, flaky layers that make scones so irresistible.
Step 4: Combine the Wet Ingredients
In a separate bowl, whisk the egg, maple syrup, molasses, and milk (or your preferred non-dairy alternative). These ingredients add moisture, sweetness, and the iconic deep gingerbread color.
Step 5: Bring It Together
Pour the wet ingredients into the dry, mixing gently to form a dough. Be careful not to overmix — you want a soft dough that holds together without becoming tough.
Step 6: Shape the Dough
Transfer your dough to a sheet of parchment paper. Pat it into a circle about 1 ½ inches thick. This shape allows for even baking and easy slicing into perfect wedge-shaped scones.
Step 7: Score the Dough
Using a sharp knife, carefully score the dough into 8 wedges. Don’t slice all the way through — this keeps them nice and intact while baking but makes it easy to separate later.
Step 8: Bake to Perfection
Place the dough on a baking sheet and bake for 25 to 30 minutes. Keep an eye on them; baking times might vary depending on how thick your scones are. You’re aiming for a golden, puffy finish that smells like holiday magic.
Step 9: Cool the Scones
Remove from the oven and allow the scones to cool on a rack. Cooling is important before adding any icing to avoid melting and sliding.
Step 10: Glaze with Vanilla Icing
Mix powdered sugar, milk or water, and vanilla extract until you reach your desired icing consistency. Drizzle or spread the glaze over cooled scones for that final touch of sweetness and shine.
How to Serve Gluten Free Gingerbread Scones Recipe
Garnishes
While this gluten free gingerbread scones recipe shines on its own, you can add a sprinkle of finely chopped crystallized ginger or a dusting of cinnamon powder to enhance the spicy warmth. A few toasted pecans on top can add delightful crunch and nutty flavor too.
Side Dishes
These scones pair beautifully with a dollop of clotted cream or a smear of your favorite dairy-free butter alternative. For a cozy drink companion, nothing beats a steaming cup of chai tea or a rich hot chocolate. These combo ideas elevate the scone experience to a comforting afternoon ritual.
Creative Ways to Present
Serve these scones warm on a rustic wooden board for a charming country feel, or plate them with a small ramekin of extra molasses and some fresh berries for a festive brunch spread. You can even sandwich them with cream cheese frosting for a sweet treat that’s unexpected and delightful.
Make Ahead and Storage
Storing Leftovers
Keep leftover scones in an airtight container at room temperature for up to 2 days. They’re just as delicious when fresh, but if you want to enjoy them later, proper storage will maintain their tenderness and prevent drying out.
Freezing
If you want to prep these scones in advance, they freeze beautifully. Wrap each scone individually in plastic wrap and store them in a freezer bag for up to 3 months. When you’re ready for a treat, just thaw at room temperature or gently warm in the oven.
Reheating
To bring your scones back to life, lightly toast them in a toaster oven or warm in a conventional oven at 300º F for about 5-7 minutes. This refreshes the crust’s crispness while keeping the inside buttery and soft.
FAQs
Can I substitute the molasses in this Gluten Free Gingerbread Scones Recipe?
Molasses is key to the authentic gingerbread flavor and deep color, but you can substitute with dark corn syrup or a mix of honey and brown sugar, though the flavor will be milder.
Is it possible to make this recipe dairy-free?
Absolutely! Use a non-dairy milk like almond or oat milk, and swap the unsalted butter with a vegan butter substitute to keep it allergy-friendly and delicious.
Can I use a different gluten free flour blend?
Yes, just be sure to use a blend that’s designed for baking to get the best texture and rise. Avoid using single-ingredient flours like almond or coconut flour alone.
How do I know when the scones are done baking?
They should be golden brown on top and a toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter.
Can I skip the glaze on my scones?
Definitely! The scones are flavorful and moist enough on their own, but the glaze adds a lovely sweet contrast and pretty finish if you want to dress them up.
Final Thoughts
This Gluten Free Gingerbread Scones Recipe is one of my absolute favorites to make when I want something cozy, sweet, and satisfying without gluten. Its blend of traditional gingerbread spices combined with the tender, flaky scone texture makes it the perfect treat for any time of year, especially holiday seasons. I encourage you to give this recipe a try — it’s a warm hug in pastry form that you’ll want to bake again and again!
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Gluten Free Gingerbread Scones Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 8 scones
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Gingerbread Scones are a perfect holiday treat combining warm spices and rich molasses in a tender, flaky baked scone. Made with a gluten free flour blend and natural sweeteners like maple syrup and molasses, these scones offer a delightful balance of spice and sweetness. Topped with a simple vanilla glaze, they are ideal for cozy breakfasts or afternoon tea during the colder months.
Ingredients
Dry Ingredients
- 2 ¼ cups gluten free flour blend (* see note)
- 1 ½ teaspoons baking powder (aluminum-free)
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, cold and cut into chunks
- 1 large egg
- â…“ cup maple syrup (or use brown sugar)
- â…“ cup molasses
- ½ cup milk or non-dairy milk
- 1 teaspoon pure vanilla extract
Glaze
- ½ cup powdered sugar
- 2 tablespoons milk or water (use more if you prefer a thinner icing)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and position the oven rack in the middle to ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together gluten free flour blend, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined and aromatic.
- Cut in Butter: Add cold unsalted butter chunks to the dry mixture. Using a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, maple syrup, molasses, milk (or non-dairy milk), and vanilla extract until thoroughly mixed.
- Form Dough: Pour the wet ingredients into the dry ingredients. Stir gently until a soft dough forms, taking care not to overmix.
- Shape Dough: Transfer the dough onto a piece of parchment paper. Shape it into a circle about 1 ½ inches thick using your hands or a rolling pin.
- Score Scones: Using a sharp knife, carefully score the dough into 8 wedges, making shallow cuts that don’t go all the way through, so the scones hold together when baking.
- Bake: Place the dough with parchment onto a baking sheet and bake in the preheated oven for 25 to 30 minutes, or until the scones are golden and a toothpick inserted in the center comes out clean. Baking time may vary depending on thickness.
- Cool: Remove the baking sheet from the oven and transfer the scones onto a cooling rack. Let them cool completely before icing.
- Prepare Glaze and Ice: In a small bowl, whisk together powdered sugar, milk or water, and vanilla extract until smooth. Drizzle or spread the glaze over cooled scones and allow it to set before serving.
Notes
- Use a gluten free flour blend that contains xanthan gum for best results.
- Chill the butter well before cutting into the flour to help create flaky scones.
- Do not overmix the dough to avoid tough scones.
- Allow scones to cool fully before glazing to prevent melt-off.
- You can substitute maple syrup with brown sugar if preferred.
