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These gluten-free Gingerbread Scones are perfect for breakfast, or even for dessert, now that the holidays have arrived.
These scones are soft in texture and have that distinct spicy gingerbread taste 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 Christmas.
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 chose a scone of some kind. His choice was typically the blueberry scone and mine was their cinnamon crunch scone.
Kevin (my husband) has been asking me lately to make scones. I figured since the holidays were approaching that I would try my hand at something festive, like gingerbread.
I must admit I thought scones would have been a tad more complex to make. 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 now…and I’m ok with that 😀
Love Gingerbread?
If you love these gingerbread scones, then we think you’ll love our Gingerbread Cinnamon Rolls. They’re soft, gooey 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.
Let’s Make Some Gluten-Free Gingerbread Scones
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 blender until the mixture resembles coarse crumbs.
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.
Lightly flour a surface and 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.
Arrange the eight scones on an ungreased baking sheet. Brush the tops of each wedge with a little milk or cream.
Bake at 400 degrees for approximately 12-15 minutes.
Let them cool for about 10 minutes on a wire rack. Then, pour the glaze topping over each scone. After the first glaze has set, add another layer of glaze, if desired.
Enjoy!
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. butter, cold
- 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 cream
Instructions
- 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 blender, or two forks, until the mixture resembles coarse crumbs.
- 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.
- Lightly flour a surface and 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.
- Arrange the eight scones on an ungreased baking sheet. Brush the tops of each wedge with a little milk or cream.
- Bake at 400 degrees for approximately 12-15 minutes.
- Let them cool for about 10 minutes on a wire rack. Then, pour the glaze topping over each scone. After the first glaze has set, add another layer of glaze, if desired.
Notes
Nutrition
We’d love to hear from you! Leave us a comment down below if you’ve made these delicious Gingerbread Scones.
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If you’re on Pinterest, here are a couple of pictures you can save to your boards.
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!!