Gluten-Free and Paleo Ginger Scones Recipe

After years of battling with gluten sensitivities and exploring the paleo lifestyle, breakfast pastries felt like a distant memory. Then, one chilly autumn morning, craving that warm, comforting scent of freshly baked goods, I decided to take matters into my own hands. After much experimentation and more than a few crumbly attempts, I stumbled upon pure gold – these Gluten-Free and Paleo Ginger Scones. The first bite was a revelation. Warm, subtly sweet, with a delightful kick of ginger, they were everything I had missed and more. My family, usually skeptical of my “healthier” baking adventures, devoured them within minutes, demanding a repeat batch the very next day. These scones aren’t just a gluten-free and paleo treat; they are a delicious, satisfying indulgence that brings the joy back to breakfast and afternoon tea. They’ve become a staple in our home, and I’m so excited to share this recipe with you, hoping it brings the same warmth and happiness to your kitchen too.

Ingredients

To create these wonderfully fragrant and perfectly textured Gluten-Free and Paleo Ginger Scones, you’ll need a selection of wholesome, natural ingredients. Each component plays a crucial role in achieving the desired flavor and texture, while adhering to both gluten-free and paleo dietary guidelines. Let’s delve into each ingredient and understand its importance:

• Almond Flour (2 cups): The foundation of our gluten-free and paleo scones, almond flour provides a slightly nutty flavor and a tender crumb. Opt for finely ground almond flour for the best texture, avoiding almond meal which is coarser and can result in a grittier scone. Almond flour is rich in healthy fats, protein, and fiber, making these scones more nutritious than their traditional counterparts. It also helps create a moist and satisfying baked good.
• Tapioca Flour (1/2 cup): Tapioca flour, also known as tapioca starch, is essential for binding the ingredients and providing a slightly chewy texture that mimics the gluten in traditional scones. It’s a light and airy flour derived from the cassava root and is a staple in gluten-free and paleo baking. Tapioca flour helps to prevent the scones from becoming too dense and adds a lovely subtle chewiness.
• Coconut Flour (1/4 cup): Adding a touch of coconut flour to the mix enhances the structure and absorbs excess moisture, preventing the scones from becoming too wet or soggy. Coconut flour is highly absorbent, so a little goes a long way. It also contributes a subtle sweetness and a hint of coconut flavor that complements the ginger beautifully. It’s important to measure coconut flour accurately as too much can make baked goods dry.
• Ground Ginger (2 tablespoons): The star of the show, ground ginger provides the signature warm, spicy, and slightly pungent flavor that defines ginger scones. Use good quality ground ginger for the best flavor intensity. Feel free to adjust the amount slightly to your preference – if you love a strong ginger kick, you can increase it to 2.5 tablespoons. For a milder flavor, reduce it to 1.5 tablespoons.
• Cinnamon (1 teaspoon): Cinnamon adds a layer of warmth and sweetness that complements the ginger perfectly. It rounds out the spice profile and enhances the overall comforting aroma and taste of the scones. Ceylon cinnamon, often called “true cinnamon,” is known for its delicate flavor and is a great option if you have it on hand, but regular cinnamon (Cassia) works wonderfully too.
• Baking Soda (1 teaspoon): Baking soda is the leavening agent that helps the scones rise and become light and fluffy. It reacts with the acidic ingredients in the recipe (like molasses, if using, and the natural acidity of the almond flour) to create carbon dioxide, which aerates the dough and gives the scones their characteristic airy texture. Make sure your baking soda is fresh for optimal leavening power.
• Salt (1/2 teaspoon): Salt is crucial in baking as it enhances the flavors of all the other ingredients. It balances the sweetness and spice, preventing the scones from tasting flat. Use fine sea salt or kosher salt for even distribution throughout the dough.
• Coconut Sugar (1/4 cup): Coconut sugar provides a natural sweetness and a slightly caramel-like flavor. It’s a paleo-friendly sweetener derived from coconut palm sap. Coconut sugar is less refined than white sugar and has a lower glycemic index. You can substitute it with other paleo-friendly sweeteners like maple sugar or date sugar, but the flavor profile might slightly change. For a slightly less sweet scone, you can reduce the coconut sugar to 1/8 cup.
• Cold Ghee or Coconut Oil (1/2 cup, solid): Cold fat is essential for creating flaky and tender scones. Ghee (clarified butter) adds a rich, buttery flavor while remaining paleo-friendly for those who tolerate dairy. Coconut oil is a dairy-free and vegan alternative that also works beautifully. Ensure your ghee or coconut oil is very cold and solid before using. You can even chill it in the freezer for 10-15 minutes before starting the recipe to ensure it remains cold.
• Eggs (2 large): Eggs act as a binder and add moisture and richness to the scones. They help to emulsify the ingredients and contribute to the overall structure and texture. Use large eggs at room temperature for best results. If you are looking for an egg-free version, it may require significant experimentation with egg replacers, and the texture might be different.
• Unsweetened Almond Milk (1/4 cup – 1/2 cup): Almond milk provides moisture to bring the dough together. Use unsweetened almond milk to control the sweetness of the scones. Start with 1/4 cup and add more, tablespoon by tablespoon, until the dough just comes together. The amount of almond milk needed can vary slightly depending on the humidity and the dryness of your flours.
• Molasses (1 tablespoon, optional for deeper flavor): Molasses is an optional ingredient that adds a depth of flavor and a hint of warmth that complements the ginger and spices beautifully. It also contributes to the slightly darker color of traditional ginger scones. If you prefer a lighter flavor or want to reduce the sugar content slightly, you can omit the molasses. Blackstrap molasses has the most intense flavor and nutritional benefits, but regular molasses works perfectly well.
• Vanilla Extract (1 teaspoon): Vanilla extract enhances the overall flavor profile and adds a touch of warmth and sweetness. Use pure vanilla extract for the best flavor.

Equipment Needed:

• Large mixing bowl
• Small mixing bowl (optional, for wet ingredients)
• Measuring cups and spoons
• Pastry blender or fork (for cutting in fat)
• Baking sheet
• Parchment paper or silicone baking mat
• Rolling pin or hands for shaping (optional)
• Biscuit cutter or knife
• Wire rack for cooling

Instructions

Creating these delightful Gluten-Free and Paleo Ginger Scones is a straightforward process, even for novice bakers. Follow these step-by-step instructions carefully to ensure perfect scones every time. Remember that gluten-free and paleo baking can be slightly different from traditional baking, so pay attention to the texture and consistency at each stage.

1. Preheat Oven and Prepare Baking Sheet: Begin by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents the scones from sticking and makes cleanup easier. Setting up your baking sheet at the beginning ensures you are ready to bake as soon as the dough is prepared.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, ground ginger, cinnamon, baking soda, and salt. Whisking ensures that all the dry ingredients are evenly distributed, particularly the baking soda and spices, which is crucial for consistent flavor and leavening throughout the scones. Break up any clumps in the flours for a smoother mixture.
3. Cut in Cold Fat: Add the cold ghee or coconut oil to the bowl of dry ingredients. Using a pastry blender or a fork, cut the fat into the flour mixture. The goal is to break down the fat into small, pea-sized pieces. This process is vital for creating flaky scones. The cold fat will create pockets of steam during baking, resulting in a tender and layered texture. Work quickly to keep the fat cold. If you notice the fat becoming too soft, you can place the bowl in the refrigerator for a few minutes.
4. Whisk Wet Ingredients: In a separate small bowl (or directly into the dry ingredients bowl if you prefer to minimize dishes), whisk together the coconut sugar, eggs, almond milk, molasses (if using), and vanilla extract. Ensure the coconut sugar is well incorporated and that the eggs are fully beaten into the liquid mixture. This step ensures that the wet ingredients are evenly combined before being added to the dry ingredients.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or your hands, gently mix until just combined. Be careful not to overmix. Overmixing can develop the almond flour and result in tougher scones. The dough will be slightly sticky and crumbly at this stage, which is normal for gluten-free paleo dough. If the dough seems very dry, add almond milk one tablespoon at a time until it just comes together.
6. Shape the Dough: Turn the dough out onto a lightly almond flour-dusted surface (or parchment paper). Gently shape the dough into a disc about 1 inch thick. You can use a rolling pin for a more uniform thickness, but gently patting it with your hands also works well for a more rustic look. Avoid overworking the dough during this step to maintain tenderness.
7. Cut into Scones: Use a biscuit cutter (about 2-3 inches in diameter) to cut out scones from the dough disc. If you don’t have a biscuit cutter, you can use a knife to cut the disc into wedges (triangle shapes). For round scones, press the cutter straight down and lift it cleanly without twisting to ensure clean cuts and even rising. Reroll any scraps of dough gently and cut out more scones until all the dough is used. You should get approximately 8-10 scones, depending on the size of your cutter.
8. Arrange on Baking Sheet: Carefully place the scones onto the prepared baking sheet, leaving a little space between each scone to allow for even baking.
9. Bake: Bake in the preheated oven for 18-22 minutes, or until the scones are lightly golden brown on the edges and the tops are set. The baking time can vary slightly depending on your oven, so keep an eye on them towards the end of the baking time. A toothpick inserted into the center of a scone should come out mostly clean.
10. Cool: Once baked, remove the baking sheet from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, or at least until they are warm enough to handle. Cooling on a wire rack prevents the bottoms of the scones from becoming soggy.
11. Serve and Enjoy: These Gluten-Free and Paleo Ginger Scones are best enjoyed warm. Serve them as is, or with your favorite paleo-friendly toppings like coconut cream, fruit compote, or a drizzle of honey or maple syrup. They are perfect for breakfast, brunch, afternoon tea, or a cozy evening treat.

Nutrition Facts

(Estimated, per serving – based on a recipe yielding 10 scones)

• Serving Size: 1 scone
• Calories: Approximately 250-300 kcal
• Fat: 18-22g
  • Saturated Fat: 10-14g (depending on ghee/coconut oil content)
  • Unsaturated Fat: 6-8g
• Cholesterol: 30-40mg (from eggs, if using ghee)
• Sodium: 150-200mg
• Carbohydrates: 20-25g
  • Fiber: 3-4g
  • Sugar: 5-7g (from coconut sugar and molasses)
• Protein: 4-5g

Please Note: These are estimated nutritional values and can vary based on specific ingredient brands, portion sizes, and preparation methods. For precise nutritional information, use a nutrition calculator with the specific brands of ingredients you use. This recipe is naturally gluten-free and paleo-friendly.

Preparation Time

• Prep Time: 20 minutes (including measuring ingredients, mixing dough, and shaping)
• Bake Time: 18-22 minutes
• Total Time: Approximately 40-45 minutes

This recipe is relatively quick and easy to make, perfect for when you want a delicious homemade treat without spending hours in the kitchen.

How to Serve

These Gluten-Free and Paleo Ginger Scones are incredibly versatile and can be served in a variety of ways to suit different occasions and tastes. Here are some delightful serving suggestions:

• Classic Scone Style:
  • Warm with Paleo Butter or Ghee: Simply serve them warm with a pat of ghee or paleo-friendly butter (like Miyoko’s Kitchen Cultured Vegan Butter, if dairy is tolerated, or coconut butter). The melting butter adds richness and enhances the scone’s flavor.
  • With Paleo Jam or Fruit Compote: Pair them with your favorite homemade or store-bought paleo-friendly jam or fruit compote. Berry jams, apple butter, or a spiced pear compote are excellent choices that complement the ginger flavor.
  • Clotted Coconut Cream: For a truly decadent treat, serve with clotted coconut cream. Refrigerate full-fat coconut milk overnight, then scoop out the thick cream from the top and whip it lightly with a touch of vanilla extract and sweetener if desired.
• Breakfast and Brunch:
  • Alongside Eggs and Bacon: Make it a complete paleo breakfast by serving these scones alongside scrambled eggs, crispy bacon, or sausage. The slightly sweet and spicy scones provide a wonderful contrast to savory breakfast items.
  • With Yogurt and Fruit: For a lighter brunch option, serve them with paleo-friendly yogurt (like coconut yogurt or almond yogurt) and fresh berries or sliced fruit.
  • Scone French Toast: Get creative! Slice the scones in half and dip them in an egg and almond milk mixture, then pan-fry them like French toast. Serve with maple syrup and fresh fruit for a unique brunch dish.
• Afternoon Tea or Coffee Break:
  • With Tea or Coffee: The classic pairing! Enjoy these ginger scones with a warm cup of tea (black tea, herbal tea, or chai tea are all excellent choices) or a freshly brewed cup of coffee.
  • Ginger Glaze Drizzle: For an extra touch of sweetness and ginger flavor, make a simple ginger glaze by mixing powdered coconut sugar with a bit of ginger juice or almond milk and drizzle it over the cooled scones.
  • Spiced Latte Companion: These scones are the perfect accompaniment to a homemade paleo spiced latte (like pumpkin spice or gingerbread latte) for a cozy and flavorful afternoon treat.
• Dessert:
  • Warm with Paleo Ice Cream: Serve warm scones with a scoop of paleo-friendly ice cream (like coconut milk ice cream or banana nice cream). Vanilla, ginger, or cinnamon ice cream flavors would be particularly delicious.
  • Fruit and Nut Crumble Topping: For a dessert twist, top warm scones with a mixture of sautéed apples or berries and a paleo crumble topping made from nuts, coconut flakes, and spices, then briefly bake or broil until warm and bubbly.

No matter how you choose to serve them, these Gluten-Free and Paleo Ginger Scones are sure to be a hit. Their warm ginger spice and tender texture make them a delightful treat any time of day.

Additional Tips for Perfect Paleo Ginger Scones

To ensure your Gluten-Free and Paleo Ginger Scones turn out perfectly every time, keep these helpful tips in mind:

1. Use Cold Ingredients: Just like with traditional scones, cold fat is crucial for achieving a flaky and tender texture in paleo scones. Make sure your ghee or coconut oil is very cold when you cut it into the dry ingredients. Cold ingredients prevent gluten development (which we don’t have here, but still helps with texture) and create steam pockets during baking, resulting in light and airy scones. Consider chilling your almond milk and eggs for a few minutes too, especially if your kitchen is warm.
2. Don’t Overmix the Dough: Overmixing gluten-free dough can lead to tougher, denser baked goods. Mix the wet and dry ingredients just until they are combined. A few streaks of flour are okay. Gentle handling of the dough is key to maintaining a tender crumb.
3. Adjust Almond Milk as Needed: Gluten-free flours can vary in their absorbency. Start with the recommended amount of almond milk and add more, one tablespoon at a time, if the dough seems too dry and crumbly. You want the dough to just come together without being too wet or sticky. The consistency should be slightly sticky but manageable.
4. Chill the Dough (Optional but Recommended): While not strictly necessary, chilling the dough for 15-30 minutes in the refrigerator before baking can help to firm up the fat and make the dough easier to handle, especially in warmer climates. Chilling also helps to prevent the scones from spreading too much during baking and results in a slightly flakier texture.
5. Don’t Overbake: Gluten-free baked goods can dry out easily if overbaked. Bake the scones until they are lightly golden brown on the edges and set to the touch. The centers should still be slightly soft but not doughy. Start checking for doneness around 18 minutes and adjust baking time as needed based on your oven. Once they are done, remove them from the oven promptly to prevent carryover cooking.

FAQ Section

Q1: Can I substitute almond flour with another gluten-free flour?

A: While almond flour is the best choice for this recipe to achieve the specific texture and flavor, you could potentially try substituting it with cashew flour or a gluten-free all-purpose blend. However, be aware that different flours have different absorbencies and textures, so you might need to adjust the liquid ratio and the final texture might slightly differ. Coconut flour is not a direct substitute for almond flour in this recipe due to its high absorbency.

Q2: Can I make these scones ahead of time?

A: Yes, you can prepare the scone dough ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, simply take the dough out of the refrigerator, shape and cut the scones, and bake as directed. Baked scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to a month. Reheat frozen scones in a low oven or toaster oven until warmed through.

Q3: Can I make these scones dairy-free and vegan?

A: Yes, to make these scones dairy-free, simply use coconut oil instead of ghee. To make them vegan, you would need to find a suitable egg replacer. Flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or applesauce (1/4 cup per egg) could be tried, but the texture may be slightly altered. Experimentation might be needed to find the best vegan egg substitute for your preference.

Q4: Can I add more spices or other flavors?

A: Absolutely! Feel free to customize these scones with other spices or flavors. You could add a pinch of nutmeg, cloves, or cardamom to enhance the warm spice profile. For a citrusy twist, add 1-2 teaspoons of lemon or orange zest to the dough. You could also incorporate dried cranberries, chopped nuts, or chocolate chips (paleo-friendly dark chocolate) for added texture and flavor.

Q5: My scones are dry. What did I do wrong?

A: Dry scones can be a result of a few factors. Overmeasuring the flours, especially coconut flour, is a common cause. Ensure you are measuring flours accurately using the spoon and level method (spoon flour into the measuring cup and level off with a knife, don’t scoop directly from the bag). Overbaking is another culprit. Bake the scones just until they are set and lightly golden, and avoid baking them for too long. Finally, using too much coconut flour or not enough liquid in the dough can also lead to dryness. Double-check your ingredient measurements and adjust almond milk as needed to achieve the right dough consistency.

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