Gingerbread Scones with Vanilla Glaze (Gluten-Free) recipes
These simple gingerbread scones with vanilla icing are full of fresh cranberries and ginger and molasses. Perfect holiday brunch and Christmas morning scones. Gluten-free, vegan.
Mix almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves in a large basin. Mix thoroughly.
1
Mix in cranberries gently. Gently shape dough into an irregular disc using your hands. Return the dough to the bowl. This dough is sticky from molasses, so add almond flour to loosely form.
2
Preheat the oven at 400 degrees Fahrenheit while the dough is chilling in the refrigerator. Place parchment paper on a baking pan and set it aside.
3
Form the dough into a disk that is smooth and even, approximately 6 ½ to 7 inches in diameter. Cut the meat into eight triangles using a knife that is very sharp.
4
Arrange the scones in two even rows on the baking sheet that has been prepared. Use almond milk to brush the tops of the scones. Put it in an oven that is already hot for 15 to 18 minutes.
5
Mix the ingredients for the vanilla glaze in a small bowl while the scones cool. Pour sauce over the scones once they are mostly cool, and let it set before serving.