Nothing says the holidays like these Gluten Free Gingerbread Scones. Loaded with gingerbread flavors, and topped with a simple maple glaze, it’s like eating gingerbread cookies for breakfast.
Scones are perfect whether you’re looking for a special breakfast treat, something to send in the lunch kits, or a snack to go with afternoon coffee. They are a simple quick bread that, from start to finish, take less than 30 minutes to prepare.
Scones are very versatile too, they can be made sweet or savory, and can be enjoyed year round.
How to make the perfect gluten free Gingerbread Scones:
Making scones is really so easy to do, and you don’t need any special equipment. I’m sure you have what you need in your kitchen already.
- First, whisk together your dry ingredients in a bowl.
- Be sure to use COLD butter. You can even put the stick of butter in the freezer for 10 minutes before grating it.
- Grate the butter straight into your dry ingredients. Shredding the butter ensures you get nice, even pieces of butter. Alternately, you can use a pastry cutter, but I find shredding it is faster, and gives a more consistent result.
- Handle the butter as little as possible. I roll my stick of butter in the dry ingredients before I begin shredding so that I am touching flour instead of butter. I also use some of the flour mixture to wipe down the grater before shredding and again once I’m done. This is just to make sure there is no butter left stuck to the grater.
- Whisk together your wet ingredients. This will ensure that your egg and molasses are fully mixed already, so you will not have to over-stir the dough trying to incorporate it. You want to handle the dough as little as possible.
- Line your baking pan with parchment paper. I do this with everything, it just saves a lot of unnecessary headaches.
- Preheat your oven. Turn it on before you even begin mixing your dry ingredients. You want your oven to be nice and HOT when your scones are placed in there.
Why do my scones go flat?
There are a few things that could result in flatter scones.
- If you are using old baking powder or baking soda, it may not have the same lift as fresh. To test your baking powder, stir a small amount into a cup of hot water. If it fizzes immediately, it is still good. To test baking soda, stir a small amount into a few tablespoons of vinegar. If it bubbles up, it is still potent.
- You may have over-mixed your dough. Once you get it fully incorporated, turn it out onto lightly floured parchment paper and form it. If you over-stir it, you will be releasing some of the bubbles that your baking powder and baking soda are forming.
- You may have rolled the dough too thin. To get a nice, thick gluten free gingerbread scone, you will want to pat the dough to about 1-inch thickness. Thinner, and you will still have good scones, but they may take less time to bake, and they won’t be as thick.
More gluten free scones recipes:
If you love these gluten free Gingerbread Scones, but are looking for more flavors, be sure to check out:
- Gluten Free Pumpkin Scones
- Gluten Free Rhubarb Scones
- Gluten Free Vanilla Scones
- Gluten Free Hot Cross Scones
- Gluten Free Blueberry Scones
Love gingerbread? Check out these other gluten free Gingerbread inspired recipes:
- Gluten Free Gingerbread with Chocolate and Coffee (an amazing Bundt cake)
- Gluten Free Gingerbread Muffins
- How to make a Gluten Free Gingerbread House (template included)
- Gluten Free Gingerbread Cake (with an eggnog cream cheese frosting. YUM)
Gluten Free Gingerbread Scones recipe:
Gluten Free Gingerbread Scones
Nothing says the holidays like these Gluten Free Gingerbread Scones. Loaded with gingerbread flavors, and topped with a simple maple glaze, it's like eating gingerbread cookies for breakfast.
- 1 1/4 cup plus 2 Tablespoons brown rice flour (additional 2 Tablespoons if too sticky)
- 1/4 cup granulated sugar
- 1/4 cup tapioca starch
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup very cold unsalted butter
- 1/4 cup molasses
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon course sugar to sprinkle on the top (optional)
- 1 cup confectioners' (icing) sugar
- 1 Tablespoon maple syrup
- 1 Tablespoon water
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with a small amount of rice flour. Set aside.
- Whisk together the dry ingredients in a medium sized bowl.
- Grate the cold butter into the dry ingredients. Stir until the butter is evenly distributed.
- In a small bowl, whisk together the molasses, sour cream, egg, and vanilla. Stir into the dry ingredients until it comes together in a ball. Try to handle the dough as little as possible, so that the butter stays cold.
- Turn the dough out onto the prepared baking sheet. Place a sheet of plastic wrap over the top, and form the dough into a circle, about 8-9 inches across, and 1" thick.
- With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1" between them so that they will not touch when baking.
- Sprinkle the tops of the scones with course sugar (optional).
- Bake in preheated oven for 13-15 minutes, or until golden brown.
- Remove from oven and allow to sit for 2 minutes before transferring to a cooling rack. Once cooled, drizzle with Maple Glaze (see recipe below) and serve.
- Whisk the confectioners' sugar, maple syrup and water together until smooth. If it seems a little thick, microwave for a few seconds.
- Drizzle on top of the cooled scones. Let sit for a few minutes to dry before serving.
- Instead of patting into a circle and cutting wedges, you can use a large cookie scoop (about 1/4 cup), and just scoop the scones onto the prepared baking sheet. Follow the same baking instructions.
- Remember to handle the butter as little as possible. I roll my stick of butter in the dry ingredients before I begin shredding so that I am touching flour instead of butter. I also use some of the flour mixture to wipe down the grater before shredding and again once I'm done. This is just to make sure there is no butter left stuck to the grater.
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Looking for more great gluten free breakfast/brunch recipes? Be sure to check out my Pinterest board for more inspiration.
Fabulous scones. I have to be egg free so I subbed flax eggs and it worked well. 2 tbsp ground flax and 6 tbsp warm water. Let sit till thickened. So nummy. I also am not a huge maple fan but love that traditional gingerbread cookie icing flavor so I did cream and vanilla for the icing instead of maple syrup. I bet both are great. Thanks for another fantastic recipe.
I was wondering if you can sub the rice flour with a different kind, like coconut flour, almond flour or flax meal? Thanks