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Tessa
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These easy gingerbread scones with vanilla glaze have a delicious ginger and molasses flavor and are bursting with fresh cranberries. The perfect scones for holiday brunches and Christmas morning. Gluten-free and vegan.
This gingerbread scones recipe is the perfect holiday treat. Whether served for Christmas morning or a holiday brunch, these tender gingerbread scones are a delicious way to celebrate the season. You'll find this gluten-free recipe easy and delicious!
Jump to:
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Replaces the need for wheat flour found in regular scones. It creates a delicious, buttery crumb in these pumpkin scones! I often use Bob's Red Mill brand. You can also make your own almond flour.
Arrowroot starch - Also known as arrowroot flour, this helps to lighten up the flour mixture and acts as a binder. Cornstarch is a great arrowroot starch substitute.
Ground flaxseed - The flax gels in warm water and acts as an egg substitute to hold the scones together.
Molasses - I recommend using blackstrap molasses but light or dark molasses work well too. Did you know that blackstrap molasses is rich in iron, calcium, magnesium, and other antioxidants?
Maple syrup - The natural sweetness of real maple syrup pairs well with the warm spices. Honey (if not vegan) or agave nectar can be substituted. Both of these alternatives will be sweeter than maple syrup.
Cranberries - Fresh cranberries are best like in this cranberry tart, but dried cranberries are a great cranberry substitute.
Gingerbread spices - Ground cinnamon, ground ginger, and ground cloves.
Organic powdered sugar - For the vanilla glaze, choose the organic variety to keep things vegan-friendly.
Almond milk - Any dairy or non-dairy milk such as coconut milk or soy milk will work here to make our glaze.
Before you start: In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside.
Step 1: In a large bowl, combine almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves. Whisk to combine thoroughly. Add the flax egg, coconut oil, maple syrup, molasses, and vanilla extract to the dry ingredients. Use a rubber spatula to stir in the liquid ingredients until most of the dough has come together and is moistened.
Step 2: Gently fold in the cranberries. Use your hands to gently form dough into an imperfect disc. Place the dough back in the bowl. Molasses make this a sticky dough, so sprinkle additional almond flour on top to loosely shape. If there are loose cranberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
Step 3: While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
When the dough is chilled, transfer dough from the bowl to a lightly floured surface. If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough.
Step 4: Form dough into a smooth and even disc about 6 ½ to 7-inch circle. Use a sharp knife and slice into eight triangles.
Step 5: Place scones on the prepared baking sheet, arranging them in two even rows. Brush the tops of the scones with almond milk. Bake in the preheated oven for 15-18 minutes.
Step 6: If using vanilla glaze, stir together ingredients in a small mixing bowl as the scones cool. Once mostly cool, drizzle glaze on top of the scones and allow it to set before serving.
Yes, you can prepare the dough in advance and refrigerate it overnight.
Can I substitute molasses with something else?
If you don't have molasses, you can omit it altogether. Keep in mind that the flavor may vary slightly and won't have classic gingerbread flavors.
How do you store gluten-free gingerbread scones?
Scones are best the day they are made. Store in an airtight container at room temperature for 2-3 days. They can be kept in the refrigerator for up to a week.
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
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Combining the spice of gingerbread with the tart freshness of cranberry and orange, these gluten-free and vegan Gingerbread Scones with Cranberries are an easy, festive treat for breakfast, brunch, or snack.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes minutes
Cook Time 18 minutes minutes
Total Time 33 minutes minutes
Servings 8 servings
Calories 377kcal
Author Tessa
The post Gingerbread Scones with Vanilla Glaze (Gluten-Free) appeared first on Salted Plains.
This gingerbread scones recipe is the perfect holiday treat. Whether served for Christmas morning or a holiday brunch, these tender gingerbread scones are a delicious way to celebrate the season. You'll find this gluten-free recipe easy and delicious!
Jump to:
- Why you'll love this recipe
- Step-by-step instructions
- Step-by-step instructions
- Expert tips
- FAQs
- More gluten-free gingerbread recipes
- Recipe
Why you'll love this recipe
- Perfect for the holiday season
- Simple ingredients
- Gluten-free, dairy-free, and egg-free
Step-by-step instructions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond flour - Replaces the need for wheat flour found in regular scones. It creates a delicious, buttery crumb in these pumpkin scones! I often use Bob's Red Mill brand. You can also make your own almond flour.
Arrowroot starch - Also known as arrowroot flour, this helps to lighten up the flour mixture and acts as a binder. Cornstarch is a great arrowroot starch substitute.
Ground flaxseed - The flax gels in warm water and acts as an egg substitute to hold the scones together.
Molasses - I recommend using blackstrap molasses but light or dark molasses work well too. Did you know that blackstrap molasses is rich in iron, calcium, magnesium, and other antioxidants?
Maple syrup - The natural sweetness of real maple syrup pairs well with the warm spices. Honey (if not vegan) or agave nectar can be substituted. Both of these alternatives will be sweeter than maple syrup.
Cranberries - Fresh cranberries are best like in this cranberry tart, but dried cranberries are a great cranberry substitute.
Gingerbread spices - Ground cinnamon, ground ginger, and ground cloves.
Organic powdered sugar - For the vanilla glaze, choose the organic variety to keep things vegan-friendly.
Almond milk - Any dairy or non-dairy milk such as coconut milk or soy milk will work here to make our glaze.
Step-by-step instructions
Before you start: In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside.
Step 1: In a large bowl, combine almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves. Whisk to combine thoroughly. Add the flax egg, coconut oil, maple syrup, molasses, and vanilla extract to the dry ingredients. Use a rubber spatula to stir in the liquid ingredients until most of the dough has come together and is moistened.
Step 2: Gently fold in the cranberries. Use your hands to gently form dough into an imperfect disc. Place the dough back in the bowl. Molasses make this a sticky dough, so sprinkle additional almond flour on top to loosely shape. If there are loose cranberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
Step 3: While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
When the dough is chilled, transfer dough from the bowl to a lightly floured surface. If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough.
Step 4: Form dough into a smooth and even disc about 6 ½ to 7-inch circle. Use a sharp knife and slice into eight triangles.
Step 5: Place scones on the prepared baking sheet, arranging them in two even rows. Brush the tops of the scones with almond milk. Bake in the preheated oven for 15-18 minutes.
Step 6: If using vanilla glaze, stir together ingredients in a small mixing bowl as the scones cool. Once mostly cool, drizzle glaze on top of the scones and allow it to set before serving.
Expert tips
- If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough and one that you can form into a disc. Sprinkle and pat the almond flour on both sides of the disc to integrate.
- If you don't want to use vanilla glaze or don't have those ingredients on hand, sprinkle coarse sugar on the tops of the gingerbread scone dough triangles.
FAQs
Can I make gingerbread scones ahead of time?Yes, you can prepare the dough in advance and refrigerate it overnight.
Can I substitute molasses with something else?
If you don't have molasses, you can omit it altogether. Keep in mind that the flavor may vary slightly and won't have classic gingerbread flavors.
How do you store gluten-free gingerbread scones?
Scones are best the day they are made. Store in an airtight container at room temperature for 2-3 days. They can be kept in the refrigerator for up to a week.
More gluten-free gingerbread recipes
Gingerbread Cake Donuts with Cranberry Glaze
Gingerbread Thumbprint Cookies with Icing
Chocolate Gingerbread Truffles (No Bake)
Gingerbread Granola (Gluten-Free, Vegan)
Love this recipe? Please consider leaving a 5-star rating on the recipe card below and let me know what you think in the comments!
Recipe
Gingerbread Scones with Vanilla Glaze
Combining the spice of gingerbread with the tart freshness of cranberry and orange, these gluten-free and vegan Gingerbread Scones with Cranberries are an easy, festive treat for breakfast, brunch, or snack.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes minutes
Cook Time 18 minutes minutes
Total Time 33 minutes minutes
Servings 8 servings
Calories 377kcal
Author Tessa
Ingredients
- 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
- 4 tablespoons coconut oil, melted and cooled
- 2 cups (216 g) + 2 tablespoons almond flour plus extra for sprinkling
- ½ cup (63 g) arrowroot starch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 4 tablespoons maple syrup, room temperature
- 2 tablespoons blackstrap molasses
- 1 ½ teaspoons pure vanilla extract
- 1 cup (96g) fresh cranberries, rinsed and dried
- 1 tablespoon unsweetened almond milk or non-dairy milk for brushing tops
Vanilla Glaze (optional)
- 1 cup organic powdered sugar
- 1-2 tablespoons unsweetened almond milk or non-dairy milk
- ½ teaspoon pure vanilla extract
Instructions
- In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside.
- In a large bowl, combine almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves. Whisk to thoroughly combine.
- Add the flax egg, coconut oil, maple syrup, molasses, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left.
- Gently fold in the cranberries, making sure to integrate remaining dry pieces. Use your hands to gently form dough into an imperfect disc. Place back in the bowl. Molasses makes this a very sticky dough, so sprinkle additional almond flour on top to loosely shape. If there are loose cranberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
- While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- When the dough is chilled, place a piece of parchment paper on top of a cutting board. Sprinkle it with almond flour. Transfer dough from bowl to cutting board. If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough.
- Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
- Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk.
- Bake for 15-18 minutes. Tops of scones should be golden brown and scones baked through. Check at the 15 minute mark to see if edges are getting too brown, tent with foil if necessary.
- Allow scones to cool on pan. If using vanilla glaze, stir together ingredients in a small bowl as scones cool. Once mostly cool, drizzle glaze and allow it to set before serving.
Notes
To store: Scones are best the day they are made. Store in an airtight container at room temperature for 2-3 days. They can be kept in the refrigerator for up to a week.- If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough and one that you can form into a disc. Sprinkle and pat the almond flour on both sides of the disc to integrate.
- If you don't want to use vanilla glaze or don't have those ingredients on hand, sprinkle coarse sugar on the tops of the gingerbread scone dough triangles.
Nutrition
Calories: 377kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 222mg | Fiber: 3g | Sugar: 23g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg
The post Gingerbread Scones with Vanilla Glaze (Gluten-Free) appeared first on Salted Plains.