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
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