If you love gingerbread flavor, wait until you try these incredible Gluten Free Gingerbread Scones. They are topped with a sweet vanilla icing that pulls together the ginger, cloves, and other flavors. They are so easy to make!
I am a scone fan all year long, but the holidays have a special place in my heart. This means creating the very best holiday scones flavors. My new Gluten Free Oat Scones recipe is another great gluten free scones recipe to try!.
Scones are traditionally enjoyed at tea time with coffee or breakfast. I created the base scones recipe without refined sugar, and you can enjoy them plain or with the vanilla glaze.
Why Make These Scones:
- These gluten free gingerbread scones are a low-sugar treat that taste like a dessert!
- I love how high these scones rise with lots of flaky layers!
- They are very easy to make. This is a great beginner-level gluten free recipe to make.
- You can freeze these scones and enjoy them anytime!
Tips For Success:
- Measure your gluten free flour carefully. Either fill your measuring cup and then use a knife to level it, or spoon the flour blend into the measuring cup. Don't pack it!
- I used maple syrup to sweeten these scones. You can also use coconut sugar or brown sugar.
- Score the scone dough so you can easily cut out the scones when they have been baked and cooled.
If you love holiday flavors, these Gluten Free Eggnog Scones are also delicious!
- Gluten Free Flour Blend - I tested this recipe with King Arthur Measure for Measure. Other blends should work, but some blends are starchier than others. You may need to adjust the liquid-to-flour ratio.
- Xanthan Gum - If the blend you have doesn't contain xanthan or guar gum, you will need to add one teaspoon.
- Baking Powder - Use aluminum-free.
- Molasses - Use either regular or blackstrap molasses. Check to be sure your molasses is gluten free.
- Butter - I recommend using unsalted butter.
- Maple Syrup - I use natural maple syrup. You can look at the list of gluten free maple syrup brands here.
- Eggs - Use size large.
- Ground Spices - Cinnamon, ginger, and cloves. Most should be gluten free, but McCormick and Penzey's are brands that label gluten free.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the cold unsalted butter chunks and use a pastry cutter to cut in the cold butter. Your final mixture should look like it is full of crumbs.
Step 3: In a smaller bowl, add the wet ingredients. Whisk to blend.
Note: If yours seems very thick when pouring from the bottle, you can warm it by microwaving it for 15 seconds.
Step 4: Pour the wet ingredients into the dry ingredients and mix well.
Step 5: This is what your gluten free gingerbread scone dough should look like. Optional: Wrap it in plastic wrap and chill it in the refrigerator for 30 minutes.
Step 6: Place your dough onto a parchment paper-lined baking sheet. Shape it in a circle and press it down. I make mine 1 ½ inches thick, but it is a personal preference.
Use a sharp knife to score cut lines in the dough. Do not cut all the way through the dough.
Step 7: Bake at 350º F for 25-30 minutes. Actual baking time will vary depending on the thickness of your scones.
Step 8: Remove the scones from the oven and place them onto a cooling rack.
Step 9: Mix up the icing. Ice the scones when they are fully cooled.
Store these scones in an airtight container for up to 2 days on the counter or 4 days in the refrigerator.
You can easily freeze these scones with or without the icing. If you freeze them with the icing, refrigerate them for 30 minutes to harden the icing before placing them in a freezer bag. These scones will keep fresh for up to 3 months in the freezer.
You can definitely cook these in a scone pan. Some scone pans are larger than others, so it can affect the amount of time needed to bake.
More Gluten Free Scones Recipes:
- Gluten Free Cranberry Scones
- Easy Gluten Free Pumpkin Scones
- Gluten Free Maple Bacon Scones
- Gluten Free Blueberry Scones
Gluten Free Gingerbread Scones
- 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
- ½ cup butter room temperature
- 1 egg size large
- ⅓ cup maple syrup or use brown sugar
- ⅓ cup molasses
- ½ cup milk or non-dairy milk
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
- 2 tablespoons milk or water use more if you don't want the icing thick
- Preheat the oven to 350º F and set the oven rack to the middle of the oven.
- In a large bowl, add the dry ingredients and whisk to blend.
- Add the cold butter chunks and use a pastry blender to cut the butter into the flour mixture.
- In a medium-sized mixing bowl, add the wet ingredients and whisk.
- Pour the wet ingredients into the dry ingredients and mix into dough.
- Place the dough on parchment paper. Shape it in a circle and press to 1 ½ inch thickness.
- Use a sharp knife to score the dough into 8 pieces. Don't cut all of the way through the scone dough.
- Bake for 25-30 minutes. The baking time can vary depending on the thickness of your scones.
- Remove from the oven to a cooling rack.
- Mix the icing ingredients. Don't ice the scones until they are cooled.
- I tested this recipe using King Arthur Measure for Measure gluten free flour blend. Other blends will work but keep an eye on the moisture level. Some blends are starchier than others and may need more or less liquid.
- If your blend doesn't xanthan or guar gum, add one teaspoon.
- Store in an airtight container for up to 4 days.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an older June 2015 post with more details and easier-to-follow directions.