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.
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.
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.
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)
Ingredients
Method
- 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.
Nutrition
Notes
Tried this recipe?
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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!
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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.
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%!
These turned out like dry bricks. I’ve made scones before but this recipe is missing something.
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
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!
Can I use almond milk in this recipe?
Kate,
Yes! You can definitely use almond milk in this recipe. I like using unsweetened vanilla almond milk in my baking. Take Care 😀
Marcie
Thanks for sharing! Does it keep long?
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
This looks so good! What a fun make ahead breakfast for Christmas morning!
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
I love scones!
Can’t wait to make more.
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!!
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 🙂
Love these scones this time of year! So yummy!!