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
Scale
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.
