With Christmas and the holidays right around the corner I think it is time to celebrate with some Gingerbread Chocolate Chip Scones. With a touch of sweetness and lots of spice they are the perfect snack or treat with a cup of coffee, hot chocolate, or hot apple cider.
Scones are often thought of as a breakfast treat, but some are more suited to an afternoon indulgence or even dessert after dinner. These gingerbread chocolate chip scones are delicious any time of the day!
One trick to scones is to not overwork the dough. When you are using gluten-free flour, you don’t have to worry about this as much because there is no gluten to develop. Definitely a benefit of gluten-free baking!
The other problem with letting the machine run too long is the dough will get softer, more like a creamed batter, which will make it harder to handle and form them.
Definitely use flour to pat these out into a circle – use gluten-free flour if making these gluten-free! I tried to use damp hands and the dough got too sticky to move easily. I switched to flour and that helped.
I am going to be snuggling into a comfy chair by the fire and nibbling on these Gingerbread Chocolate Chip Scones while I write our Christmas cards. I can’t think of anything more festive! How would you enjoy them?
When converting a regular recipe to gluten-free, always use 120 grams of a GF blend for each cup of flour as your starting point. You can make adjustments for future baking adventures.
- 2 cups (240g) gluten-free flour blend or all-purpose flour
- 1/4 tsp xanthan gum (only if using gluten-free flour)
- 3 tbsp firmly packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground allspice
- 1/4 cup (1/2 stick) cold butter, cut into small cubes
- 1/3 cup molasses
- 1/4 cup milk
- 1/4 cup mini semisweet chocolate chips
- 1 egg yolk
- 1 egg white, beaten
- Coarse sugar, such as turbinado
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- In a large bowl, combine the flour blend, xanthan gum (if using), brown sugar, baking powder, baking soda, salt, ginger, cinnamon, cardamom, and allspice. Whisk until evenly blended, then cut the butter into the dry ingredients using a pastry cutter, until the mixture resembles coarse crumbs (some larger pieces are OK). Transfer to the bowl of your stand mixer.
- In a small bowl, whisk together the molasses, milk, and the egg yolk until smooth. Pour into the dry ingredients and mix just until it forms a dough. Add the chocolate chips and mix until evenly distributed and the dough clears the sides of the bowl.
- Turn out onto a sheet of parchment paper or a Silpat and use floured hands (use gluten-free flour) to pat the dough into a 6- to 8-inch circle. Cut into 8 wedges (I like using a bench scraper dipped in flour) and place them 1-inch apart on the prepared baking sheet.
- Brush the tops with the egg white and sprinkle with the coarse sugar. Bake for 12 to 15 minutes or until puffed up and the top is cracked.
- Leave on the sheet for a couple of minutes then transfer to a wire rack to cool. Serve at room temperature.
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