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Gingerbread Scones (gluten-free)

December 1, 2020 by Marcie 15 Comments

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Now that the holidays have arrived, these gluten-free Gingerbread Scones are the perfect choice for Christmas breakfasts, holiday brunches, or just a festive little treat.

These homemade scones are soft in texture and have that distinct gingerbread spice flavor we all know and love. Then, to make them even better, they’re topped with a sweet maple glaze: making these the perfect sweet treat for the holiday season. 

Gingerbread Scones (gluten-free) on a cookie sheet.

The occasional times we’ve eaten out at Panera Bread, we usually ended dinner with one of their sweet treats behind the glass.

If you know this place, you know what I’m talking about. As you’re standing in line to place your order, right next to the cash registers, they have all kinds of muffins, cookies, pastries and…scones!

My husband and I usually choose a scone of some kind. His choice was typically the blueberry scones and mine was their cinnamon crunch scone.

Gingerbread Scones (gluten-free)

He’s been asking me lately to make scones. I figured since the holidays were approaching that I would try my hand at making something festive…like gingerbread.

I was pleasantly surprised that they were quite easy to whip up.

So, now I know he’s going to have me make all kinds of different flavor scones…and I’m ok with that.

Want more gingerbread flavor?  

If you love these gingerbread scones, then we think you’ll love our Gingerbread Cinnamon Rolls. They’re soft, gooey, filled with warm spices and also make the perfect Christmas morning breakfast.

And, here are a few more breakfast ideas that would be perfect for your holiday morning. Try our Holiday Cranberry French Toast Bake, Fluffy Banana-Pecan Pancakes (gluten-free), and Baked Stuffed Apples.

Gingerbread Scones (gluten-free)

How to make Gluten-Free Gingerbread Scones

In a large bowl, mix together gluten-free flour, brown sugar, baking powder, baking soda, salt, ground ginger, ground cloves, all spice, and cinnamon.

Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. As an alternative, you can add your dry ingredients and cold bits of butter into a food processor and pulse until coarse crumbs form.

In a separate bowl, mix together molasses, beaten egg yolk, and milk.

Make a well in the middle of the dry ingredients and add the wet ingredients. Then, mix all together with a fork until combined.

Kneed and Bake

On a lightly floured surface, knead dough just a bit until almost smooth. Should be about 10 strokes. Roll dough into an 8 inch diameter circle and cut into eight wedges.

Place scones on a prepared baking sheet. Brush tops of the scones with a small amount of milk or heavy cream. 

Bake at 400º F in a preheated oven for approximately 12-15 minutes. Let them cool for about 10 minutes on a wire rack.

In a small bowl, mix all the glaze ingredients together then lightly pour the glaze topping over each scone. After the first glaze has set, add another layer, if desired.

Enjoy these delicious scones warm out of the oven with a mug of hot cocoa or cup of coffee.

Gingerbread Scones (gluten-free)

These homemade scones are soft in texture and have that distinct gingerbread spice flavor we all know and love. Then, to make them even better, they're topped with a sweet maple glaze: making these the perfect sweet treat for the holiday season. 
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert, Holiday
Cuisine: American
Keyword: Gingerbread, Scones
Cook Time: 12 minutes minutes
Servings: 8 servings
Calories: 329kcal

Ingredients

  • 2 c. gluten free flour, ex. Bob's Red Mill gluten free 1 to 1 baking flour
  • 3 TBSP. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. allspice
  • 1/2 tsp. ground cinnamon
  • 1/4 c. cold butter, cut into small chunks
  • 1/3 c. molasses
  • 1 egg yolk, beaten
  • 1/4 c. milk

Glaze Topping

  • 2 TBSP. butter, softened
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 TBSP. maple syrup
  • 2 TBSP. milk or heavy cream

Instructions

  • In a large bowl, mix together gluten-free flour, brown sugar, baking powder, baking soda, salt, ground ginger, ground cloves, all spice, and cinnamon.
  • Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. As an alternative, you can add your dry ingredients and cold bits of butter into a food processor and pulse until coarse crumbs form.
  • In a separate bowl, mix together molasses, egg yolk, and milk.
  • Make a well in the middle of the dry ingredients and add the wet ingredients. Then, mix all together with a fork until combined.
  • On a lightly floured surface, knead dough just a bit until almost smooth. Should be about 10 strokes. Roll dough into an 8 inch diameter circle and cut into eight wedges.
  • Place scones on a prepared baking sheet. Brush tops of the scones with a small amount of milk or heavy cream. 
  • Bake at 400º F in a preheated oven for approximately 12-15 minutes. Let them cool for about 10 minutes on a cooling rack.
  • In a small bowl, mix all the glaze ingredients together then lightly pour the glaze topping over each scone. After the first glaze has set, add another layer, if desired.

Notes

Nutrition Facts: 
Calories: 329
Total Fat: 11 g 
Cholesterol: 45.9 mg
Total Carbs: 54.9 g 
 

Nutrition

Calories: 329kcal

We’d love to hear from you! If you made this delicious gingerbread scones recipe and love it, leave us a comment down below and don’t forget to give us a star rating too.

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Thanks for stopping by today. We wish you a very merry Christmas and hope you enjoy this holiday season with as many friends and family as possible.

Merry Christmas to all, and to all…happy eating!

Copyright © The Tickled Tastebud. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to like back to this post for the original recipe and directions.

Filed Under: Breakfast, Desserts, Gluten-Free, Holiday Dishes

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Reader Interactions

Comments

  1. Sara

    January 14, 2023 at 2:12 am

    I used the Bob’s Red Mill 1:1 that you recommended and found them to be a bit dry too. Definitely can’t bake these too long. I can’t have allspice so subbed Mace which may have been why they were a bit strong in flavour. I’ll cut that back next time and undertake a bit.

    Reply
  2. Laura Page

    June 6, 2022 at 1:17 am

    5 stars
    These are delicious. The flavor was soothing and pleasurable without being too sweet. I did make these with a type of whole wheat flour so they were a little dense. But that was by personal choice. I’m sure they are absolutely amazing if the recipe is followed 100%!

    Reply
  3. Michelle

    December 14, 2021 at 3:18 pm

    These turned out like dry bricks. I’ve made scones before but this recipe is missing something.

    Reply
    • Marcie

      December 15, 2021 at 1:12 am

      Michelle,

      I am sorry to hear that they turned out like “dry bricks” for you! I have not heard anybody complain that they have been hard or dry and it certainly wasn’t our outcome. Something that comes to mind is altitude! Higher altitude could certainly play a part in why they came out drier. Try reducing the time by a couple of minutes and see if that helps. If they can be a little under-baked then maybe that will help them to be a little softer for you. Hopefully that helps. Thank you for your feedback 😁

      Marcie

      Reply
      • M E. Howard

        December 21, 2021 at 1:49 am

        Re: Michelle’s dry bricks result! The ingredient list says gluten free flour, not a gf flour blend that is typically high % rice flour & starches. Which did you use in this recipe? I was wondering because , for nutrition & fiber reasons, I prefer using gluten free (gf) whole grain flour like sorghum or oat which are both heavy and absorb more liquid. If I make this recipe using either whole grain oat or sorghum flour, would it be necessary to increase the amount of milk and/or egg to avoid the dry brick result!

        Reply
  4. Kate

    December 8, 2021 at 4:22 am

    Can I use almond milk in this recipe?

    Reply
    • Marcie

      December 9, 2021 at 1:04 am

      Kate,
      Yes! You can definitely use almond milk in this recipe. I like using unsweetened vanilla almond milk in my baking. Take Care 😀

      Marcie

      Reply
  5. Vanessa

    November 15, 2021 at 10:15 pm

    Thanks for sharing! Does it keep long?

    Reply
    • Marcie

      November 16, 2021 at 4:25 pm

      Hello Vanessa,

      These should last for about 3-4 days in the fridge in an airtight container. They can also be frozen (without the glaze). Wrap each baked scone individually with plastic wrap and place them all in a ziplock gallon sized bag. They should be good in freezer for about 3 months.

      Marcie

      Reply
  6. Suzanne

    November 15, 2021 at 10:15 pm

    This looks so good! What a fun make ahead breakfast for Christmas morning!

    Reply
    • Marcie

      November 16, 2021 at 4:27 pm

      Thank you, Suzanne! 😊
      We love these because they’re easy enough to make and…who can resist the delicious taste of gingerbread flavor? Hope you’ll try them sometime!

      Marcie

      Reply
  7. Kevin

    January 16, 2021 at 7:54 pm

    5 stars
    I love scones!
    Can’t wait to make more.

    Reply
  8. Lori Cendejas

    December 4, 2020 at 4:29 am

    It’s amazing what you can make now gluten free! Those look so good and substantial! I’m going to try them with some cocoa!!

    Reply
    • Marcie

      December 4, 2020 at 10:28 pm

      Yes! You’d never even know these were gluten-free! They taste like the regular kind from the coffee shop or bakery. Try them and let me know what you think. They’re delish with or without the glaze 🙂

      Reply
    • Lori Cendejas

      November 30, 2021 at 12:02 am

      5 stars
      Love these scones this time of year! So yummy!!

      Reply

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