Gingerbread Scones (Grain Free)

This is my antidote for the parade of holiday cookies I have been drooling over as they scroll through my Facebook newsfeed.  A lightly sweet scone full of warm spices, perfect with tea.

Gingerbread scones

These are low in sugar but they are not low carb, so if you want to reduce the sugar you can swap some stevia for the honey.  I don’t recommend omitting the molasses, as it is one of the key things that gives these a gingerbread flavor.

Gingerbread Scones (Grain Free)
Author: 
Recipe type: Breakfast, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 cups almond flour
  • ½ cup flax meal
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 2 tablespoons dark molasses
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 1 stick salted butter, very cold (8 tablespoons)
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, stir together the almond flour, flax meal, coconut flour, baking powder, baking soda, ginger, and cinnamon.
  3. In a small mixing bowl, whisk together the eggs, molasses, honey, vanilla, and orange zest. Stir this into the dry ingredients until it is almost incorporated (some dry spots are fine).
  4. Use a box grater to grate the cold butter into the scone mixture. Use your fingers to squish in the butter until the dough comes together. You don’t want to overmix this, and you will have some streaks of butter when you are finished.
  5. Form the dough into eight small rounds, and place them an inch or two apart on the baking sheet. Bake for 15 minutes, or until the centers feel set. Cool and serve.

Gingerbread scones

Grating the butter might seem strange, but it helps incorporate it into the dough without over mixing and compressing the scones, so you end up with a lighter end product.  The butter needs to be cold, so I stick it in the freezer for about fifteen minutes before I grate it into the dough.

Thanks for reading,

-Angela

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7 Responses to Gingerbread Scones (Grain Free)

  1. Scarlet December 23, 2012 at 4:51 pm #

    This sounds great! I will pass this recipe onto my sister in law who is on a gluten free diet. Stumbled!

    • Angela December 23, 2012 at 4:58 pm #

      Thanks, Scarlet!

  2. Julie March 9, 2013 at 10:08 pm #

    Hi! I stumbled on this recipe and I’m psyched to try it. Do you know how long they keep? I’ve made grain free scones before and they are awful the next day.

    • Angela March 9, 2013 at 10:53 pm #

      Julie, they definitely keep well overnight, and the flavor develops well. I have to admit that we have never had a batch last more than two days, so I am not sure about long-term.

  3. june August 22, 2013 at 10:35 pm #

    Hi I was just wondering if you’ve tried making this with a premixed gluten free ap flour?

    Thanks!

    • Angela August 23, 2013 at 7:37 am #

      June, I haven’t tried it with a premixed blend, but it would probably work. The only difference is that the dough would probably be a little more “wet,” so they might have to bake longer. Nut flours don’t really absorb the moisture in the same way.

Trackbacks/Pingbacks

  1. 50 Gluten-Free and Grain-Free Holiday Dessert Recipes | Gourmande in the Kitchen - November 29, 2013

    […] Gingerbread Scones (Gluten-Free, Grain-Free, Paleo Friendly) from Seasonal and Savory “I love all things gingerbread, and since I have gone grain free this recipe has been my go-to for a quick flavor fix.” […]

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