The Best Gingerbread Scones (Gluten-Free)

Gingerbread scones bring all the warm, cozy spices of the season into a soft, bakery-style treat that feels perfect for slow winter mornings. These gluten free scones bake up tender, lightly sweet, and full of rich molasses notes, and they’re the kind of holiday scones that make Christmas mornings feel extra special!

Prep Time10

Cook Time20

Dough Chilling Time40

Total Time1 10

Course: Breakfast, Dessert

Cuisine: American

Keyword: gingerbread scones, gluten free scones

Servings: scones

Author: Jean Choi

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

Video

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