Introduction
Tender, spiced gluten-free scones with warm gingerbread flavors. Perfect with coffee or tea for a cozy holiday treat.
Ingredients
- 2 cups gluten-free flour blend
- ⅓ cup packed brown sugar
- 1 tbsp baking powder
- 1 tsp xanthan gum (if not in flour blend)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ½ cup heavy cream
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp heavy cream (for brushing)
- Coarse sugar for topping (optional)
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together flour blend, brown sugar, baking powder, xanthan gum, ginger, cinnamon, cloves, nutmeg, and salt.
Cut in Butter
Add cold cubed butter to the flour mixture. Using a pastry cutter or fork, cut butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter.
Combine Wet Ingredients
In a small bowl, whisk together heavy cream, molasses, egg, and vanilla extract until smooth.
Form Dough
Pour wet ingredients into the dry mixture. Stir gently with a fork until dough just comes together. Do not overmix.
Shape Scones
Turn dough onto prepared baking sheet. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges using a sharp knife. Separate wedges slightly (about 1 inch apart).
Brush and Bake
Brush tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16-18 minutes until golden brown and firm to the touch.
Cool and Serve
Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Introduction
Tender, spiced gluten-free scones with warm gingerbread flavors. Perfect with coffee or tea for a cozy holiday treat.
Ingredients
- 2 cups gluten-free flour blend
- ⅓ cup packed brown sugar
- 1 tbsp baking powder
- 1 tsp xanthan gum (if not in flour blend)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ½ cup heavy cream
- ¼ cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp heavy cream (for brushing)
- Coarse sugar for topping (optional)
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together flour blend, brown sugar, baking powder, xanthan gum, ginger, cinnamon, cloves, nutmeg, and salt.
Cut in Butter
Add cold cubed butter to the flour mixture. Using a pastry cutter or fork, cut butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter.
Combine Wet Ingredients
In a small bowl, whisk together heavy cream, molasses, egg, and vanilla extract until smooth.
Form Dough
Pour wet ingredients into the dry mixture. Stir gently with a fork until dough just comes together. Do not overmix.
Shape Scones
Turn dough onto prepared baking sheet. Pat into an 8-inch circle about 1 inch thick. Cut into 8 wedges using a sharp knife. Separate wedges slightly (about 1 inch apart).
Brush and Bake
Brush tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16-18 minutes until golden brown and firm to the touch.
Cool and Serve
Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.