Gluten Free Gingerbread Scones
’Tis the season for gingerbread...any season you choose! These delightfully fluffy and cakelike scones are absolutely perfect to make for breakfast on Christmas morning, or just a typical Sunday morning. Any day feels like the holiday season when you bake up a batch of these!
This scone recipe is truly spectacular! It never ceases to amaze me the texture that almond flour and potato starch create when used together. These scones are fluffy, tender and have the perfect amount if sweetness and holiday gingerbread flavor.
Due to Every Last Crumb being out of print- I decided to move all the favorite recipes from it into the Club little by little as it would be a shame for them to no longer be available. This is one of my personal favorites from the book :)
Gluten Free Gingerbread Scones
Ingredients
- 288 grams blanched almond flour (about 2 cups)
- 88 grams potato starch or sweet potato starch (about 1⁄2 cup), plus more for the pan and dough
- 2 teaspoons ginger powder
- 2 teaspoons ground nutmeg
- 2 teaspoons ground allspice
- 1⁄ 2 teaspoon baking soda
- Grated zest of 1 orange
- 112 grams (1⁄2 cup/1 stick) semi-chilled salted butter or 88 grams (1⁄2 cup plus 1 tablespoon) room-temperature Spectrum vegetable shortening
- 120 grams coconut palm sugar (about 3⁄4 cup)
- 1 tablespoon molasses
- 3⁄ 4 teaspoon orange juice or lemon juice
- 2 large eggs
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and dust it with potato starch.
- In a mixing bowl, whisk the almond flour, potato starch, ginger, nutmeg, allspice, and baking soda until blended. Add the orange zest and stir to mix through.
- Cut the butter into the flour mixture until small pea-sized clumps form.
- In a separate small bowl, whisk together the sugar, molasses, orange juice, and eggs. Pour the wet ingredients into the flour-butter mixture and mix until well combined.
- Shape the dough into a ball and place it on the prepared baking sheet. Pat out the dough into a circle, about 6 inches in diameter and 2 inches thick. Pat the top and sides with potato starch.
- Bake for 38 to 40 minutes, until firm to the touch and golden brown. Cover with foil halfway through baking to prevent it from burning.
- When completely cool, slice into 6 wedges and serve.
Notes
Variations:
Glazed Gingerbread Scones
In a small bowl, mix together 1 cup powdered coconut palm sugar, 2 tablespoons water, and 1 teaspoon orange oil/extract or vanilla extract until well combined. Drizzle the glaze over the cooled and cut scones.
Crackle-Top Gingerbread Scones
Sprinkle 1 tablespoon coconut palm sugar on the dough before baking. This will give the scones a molasses cookie−style crust.
