Gingerbread Scones

These gingerbread scones boast a tender, fluffy crumb and strike the perfect balance between cozy spice and bright orange zest.

The Story:

There’s something nostalgic and comforting about the deep warmth of gingerbread paired with a pop of winter citrus that just feels like comfort in every bite! The orange zest brings just the right amount of brightness to balance the rich spice flavors, and pulls everything together in the most satisfying and nostalgic way. The scone itself boasts a rich gingerbread spice and orange zest, then is topped with a citrus gingerbread glaze, and finished with a final sprinkle of orange zest. They warm up your cold mornings or pair beautifully with a warm mid-afternoon tea!

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The Ingredients:

• Almond Flour: A grain-free flour that provides structure and helps the scones maintain their moisture.
• Tapioca Flour: A grain-free flour that aids in these scones achieving a fluffy rise and absorbs the liquid ingredients.
• Dairy-Free Butter: You’ll want to use a dairy-free butter that can hold up well to temperature changes and doesn’t become too soft easily. I often use Earth Balance butter in my baking and it does a great job. Butter will be used in the batter, as well as the glaze.
• Eggs: Provide structure and moisture, helping the scones rise and hold their tender crumb.
• Molasses: Adds rich depth and a hint of bitterness that defines classic gingerbread flavor.
• Gingerbread Spice: The star ingredient! This gingerbread spice blend from Selefina Spices boasts warm spices like ginger, cinnamon, cloves, and nutmeg to bring the cozy, seasonal flavor.
• Oranges: Orange zest and juice brighten these scones to balance the spice with a hint of sweetness.
• Sugar: Just a bit of sugar gets added to the batter to sweeten the scones.
• Baking Powder: This rising agent that helps the scones achieve a nice, fluffy rise. To keep these grain-free, I use Otto's Naturals Grain-Free Baking Powder.
• Xanthan Gum: This baking agent helps gluten-free baked goods maintain their moisture so they do not become too crumbly.
• Powdered Sugar: You will use powdered sugar for the dairy-free glaze. To keep these grain-free, look for an organic brand that does not contain corn starch. I use Wholesome Sweet Organic Powdered Sugar or the Good and Gather Brand Organic Powdered Sugar at Target.

Step By Step Instructions:

• Step 1: Preheat your oven to 325°F.
• Step 2: Zest and juice your orange. Set the juice aside to add to the glaze later. In a large mixing bowl, combine the sugar and orange zest. Rub them together with your fingers to release the fragrant oils. This helps infuse the sugar with the orange’s aroma.
• Step 3: Add the remaining dry ingredients, including the gingerbread spice to the bowl with the sugar and whisk well to combine.
• Step 4: Next, add the butter to the dry ingredients. Using a fork or pastry blender, work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
• Step 5: In a small bowl, whisk together the egg and additional yolk, and the molasses. When mixed well, pour into the dry mixture and stir until a shaggy dough forms and starts to hold together.
• Step 6: Now, to shape the dough. Line a baking sheet with parchment paper and lightly dust it with tapioca starch. Transfer the dough onto the sheet, dust the top with more tapioca starch, and gently pat into a 7–8 inch round. It doesn’t need to be perfect, but aim for an even thickness so the scones rise well. Using a sharp knife, cut a “plus sign” into the dough to make 4 sections, then cut each section in half to create 8 triangles (you’ll end up with a “+” and an “X”). Do not separate the scones yet, grain-free dough is delicate. Bake for 20–22 minutes.
• Step 7: While the scones bake, prepare the frosting. Whisk together all frosting ingredients in a small bowl until smooth. Set aside.
• Step 8: Separate and finish baking the scones. Carefully remove the scones from the oven. Using a sharp knife, follow the cuts you made earlier to gently separate the triangles just slightly from one another. Return to the oven and bake for an additional 6–8 minutes until golden and set.
• Step 9: Let the scones cool completely, then generously frost with the gingerbread glaze and sprinkle on some additional orange zest. Serve and enjoy!

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The Finished Product:

Each bite brings comfort, warmth, and urges you to slow down and savory the season. Have a slow morning, curl up with a warm drink and one of these scones, for a moment that brings comfort and quiet joy!