Description
Fragrant ginger scones, naturally sweetened and gluten-free.
Perfect for a cozy brunch or afternoon treat.
Ingredients
Units
Scale
- 1 cups (237 ml) gluten-free flour
- 1 pinch of salt
- 3 oz (80 g) Erythritol
- 2 tsp Xanthan gum or Sweet Potato Starch
- 1 tbsp Ground Ginger
- 1/4 tsp Cinnamon
- 1 tbsp Vanilla Extract
- 4 oz (100 g) Raisins
- Stevia
- 2 tsp Baking Powder
- 1 oz (35 g) Coconut Oil
- 2 free range Eggs
- 1 cups (250 ml) Coconut Milk
- 2 tbsp Ginger Liquor
- 1 tbsp Erythritol
- 1 tbsp Ginger Liquor
- 1/4 tsp Ginger Powder
Instructions
- Preheat oven to 350°F (177°C).
- Sift the flour, salt, erythritol, gum (or sweet potato starch), and baking powder into a medium bowl.
- Add raisins, spices, stevia, melted coconut oil, lightly beaten eggs, coconut milk, and liquor; mix until a soft, sticky dough forms.
- Cover a baking pan with parchment paper, place the dough on top, and shape it into a circle.
- Pat the dough to 3 cm thickness, then cut into slices.
- Separate the scones so they won’t stick when they rise; sprinkle with more erythritol.
- Bake for 15–20 minutes, or until browned.
For the ginger glaze
- Heat a small pan and pour in erythritol until melted; add ginger liquor and ground ginger, mixing until bubbly and foamy.
- Remove from heat, let bubbles subside, then pour glaze over scones before it solidifies.
- Let the scones cool completely.
Notes
- To prevent overly dry scones, don’t overmix the batter.
- For a richer flavor, use freshly grated ginger instead of ground ginger.
- Store baked scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 8
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 40