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Why You’ll Love This Recipe
If you’ve tried my Blueberry Scones or Pomegranate Orange Scones, this gingerbread version gives you the same soft, tender texture with deeper spice and a richer flavor. They’re festive, simple, and easy to prep ahead, since the dough can be mixed the night before and baked fresh in the morning. The cold-dough method is what makes gluten free scones bake up tall and fluffy, and it gives them a nostalgic gingerbread aroma that we all know and love.
These scones capture everything people love about gingerbread – the warm spices, rich molasses, and nostalgic flavor, while staying tender and fluffy thanks to two rest periods.
Ingredients You’ll Need
- Gluten free all-purpose flour (with xanthan gum): Gives the scones structure and absorbs moisture as the dough rests, which keeps the centers tender instead of gummy.
- Brown sugar: Adds sweetness and moisture that complements the molasses.
- Baking powder: Helps the scones rise so they bake up tall and fluffy.
- Sea salt: Balances the warm spices and sweetness.
- Ground ginger, cinnamon, and cloves: The spice blend that creates the classic gingerbread flavor.
- Cold butter: Essential for flaky layers. The colder the butter, the better the lift.
- Greek yogurt : Adds richness and keeps the crumb soft.
- Eggs: Bind the dough and help with browning.
- Molasses: Molasses is the signature ingredient that gives gingerbread its deep flavor and color while adding moisture that keeps the scones soft long after they’ve cooled.
- Vanilla extract: Softens the spice notes and rounds out the flavor.
- Sprinkles: The sprinkles are optional, but I love the festive look. I used these.
- For the glaze: Powdered sugar and milk of choice, whisked into a smooth, thick drizzle that clings nicely to the scones.
How to Make Gingerbread Scones
Step 1: Stir together the flour, brown sugar, baking powder, salt, ginger, cinnamon, and cloves.
Step 2: Cut in the cold butter using a pastry cutter or your fingertips until pea-sized crumbs form.
Step 3: Whisk the yogurt, one egg, molasses, and vanilla in a separate bowl.
Step 4: Add the wet ingredients to the dry and mix until just combined.
Step 5: Shape into a 6-inch round, wrap in plastic, and rest in the fridge for 20 minutes. Freeze for at least 20 minutes more.
Step 6: Preheat oven to 425°F. Slice chilled dough into 8 wedges, place on a lined sheet, and brush with egg wash.
Step 7: Bake 20-23 minutes, until the edges turn golden. Rest on a wire rack.
Step 8: Cool at least 15 minutes before glazing. The glaze should be thick enough to drizzle slowly so it clings well and gives you those pretty glazed gingerbread scones.
Tips for the Softest Gingerbread Scones
- Resting the dough twice is the key to a soft, tall gluten free scone. The fridge rest hydrates the flour, and the freezer helps the butter stay firm so the layers rise cleanly instead of spreading. I’ve tested this recipe with shorter rest times, and the scones baked flatter and darker, so both rests really matter here.
- These are also wonderful with a warm drink, and my Paleo and Vegan Pumpkin Spice Latte pairs beautifully with the gingerbread spices on a chilly morning!
- If you want a larger holiday brunch spread, bake the dough ahead and freeze it overnight. The shaped round slices easily straight from the freezer and give you fresh pastries without morning prep.
Storage & Make-Ahead Tips
- These gingerbread scones taste best the day they’re baked, but leftovers keep well in an airtight container at room temperature for up to 2 days. Wrap each one or place them in a container lined with paper towels to help maintain their softness.
- To freeze baked scones, cool them fully, wrap tightly, and store in a freezer-safe bag or container for up to 3 months. Reheat in a 300°F oven for 6-8 minutes to revive the fresh-baked texture.
- To freeze unbaked scone dough, shape the round, wrap it, freeze overnight, then slice and bake straight from frozen. This makes them a reliable option for holiday mornings or winter breakfasts when you want something homemade with no morning prep.
For a cozy brunch pairing, you can add something light and custardy like this Easy Gluten Free Dutch Baby Recipe.
Recipe FAQs
The fridge rest hydrates gluten free flour. The freezer rest keeps the butter cold so the scones rise high with neat edges.
Use cold butter, avoid overmixing, and store them properly once baked.
Yes – freeze the dough overnight and bake straight from the freezer.
Warm butter is usually to blame. Make sure the dough feels firm and cold before slicing, and freeze it long enough so the butter stays solid during the first few minutes in the oven.
Yes, but softer and more tender since the dough stays extra cold and the spice blend is more fragrant.
More Holiday Breakfast Ideas
If you make these gingerbread scones, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
The Best Gingerbread Scones (Gluten-Free)
Video
Ingredients
- 1¾ cups gluten free all-purpose flour, with xanthan gum
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 3/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 cup cold butter , cubed
- 1/3 cup Greek yogurt
- 2 eggs, divided
- 3 tbsp molasses
- 1 tsp vanilla extract
- Optional: sprinkles
Optional glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk of your choice
Instructions
- Add flour, brown sugar, baking powder, salt, ginger, cinnamon, and cloves in a bowl. Stir to mix.1¾ cups gluten free all-purpose flour, 3 tbsp brown sugar, 1 tbsp baking powder, 1/2 tsp sea salt, 3/4 tsp ground ginger, 1/2 tsp cinnamon, 1/4 tsp ground cloves
- Add butter and mix it in using a pastry cutter or your fingers until pea sized crumbs form.1/2 cup cold butter
- In a separate bowl whisk together yogurt, 1 egg, molasses, vanilla extract.1/3 cup Greek yogurt, 3 tbsp molasses, 1 tsp vanilla extract
- Pour wet ingredients into dry, and mix until just combined.
- Shape the dough into 6 inch round circle that’s 1 inch thick and wrap in a plastic wrap (it may be easier to shape after you wrap the dough). Rest the dough in the fridge for 20 minutes, then freeze for at least another 20 minutes.
- When ready to bake, heat oven to 425 degrees F and line a baking sheet with parchment paper. Remove the dough from the freezer and slice into 8 pieces. Whisk an egg then brush the tops of the scones with egg wash.
- Bake for 21-24 min until golden brown. Gently transfer to a wire rack with a spatula.
- Cool for at least 15 minutes. If adding glaze, whisk together powdered sugar and milk until smooth. Drizzle the scones with glaze then add sprinkles, if using.1/2 cup powdered sugar, 1 tbsp milk of your choice, Optional: sprinkles
Notes
- Resting the dough twice is the key to a soft, tall gluten free scone. The fridge rest hydrates the flour, and the freezer helps the butter stay firm so the layers rise cleanly instead of spreading. I’ve tested this recipe with shorter rest times, and the scones baked flatter and darker, so both rests really matter here.
- These gingerbread scones taste best the day they’re baked, but leftovers keep well in an airtight container at room temperature for up to 2 days. Wrap each one or place them in a container lined with paper towels to help maintain their softness.
- To freeze baked scones, cool them fully, wrap tightly, and store in a freezer-safe bag or container for up to 3 months. Reheat in a 300°F oven for 6–8 minutes to revive the fresh-baked texture.
- To freeze unbaked scone dough, shape the round, wrap it, freeze overnight, then slice and bake straight from frozen. This makes them a reliable option for holiday mornings or winter breakfasts when you want something homemade with no morning prep.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
