I think it is time to celebrate the approaching beautiful weather 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 tea, or iced tea.
I know all things ginger are typically served during the winter months, but I love them so much that I make them all year long! Give it a try and I’ll bet you’re a convert too!
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 mixer run too long is that the dough will get softer, more like a creamed batter, which will make it harder to handle and form them.
When you are ready to pat the dough into a circle, be sure to use flour on the board and your hands – and be sure to 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 it was much better.
I am going to be snuggling into a comfy chair, reading a good book, and nibbling on these Gingerbread Chocolate Chip Scones while I wait for the sunny days that are right around the corner. How would you enjoy these beauties?
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Gingerbread Chocolate Chip Scones:
- Gluten-free flour blend or all-purpose flour, xanthan gum,
- Brown sugar, baking powder, baking soda, salt, ginger,
- Cinnamon, cardamom, allspice, butter, molasses, milk,
- Mini chocolate chips, egg yolk, egg white, coarse sugar
Weighing ingredients, especially flours, is very important in gluten-free baking (or any baking). It helps guarantee positive and consistent results every time. While it may seem troublesome, you will quickly realize how much easier it is to use a scale, zeroing the weight between ingredients!
How to make Gingerbread Chocolate Chip Scones:
- Whisk together the dry ingredients in a bowl, then cut in the butter until it is coarse crumbs with some larger pieces; transfer to the bowl of your stand mixer
- Whisk the molasses, milk, and egg yolk until smooth and pour into the dry ingredients; mix just until a dough forms and it cleans the sides of the bowl as it mixes – don’t over mix the dough
- Turn out onto a sheet of parchment or Silpat and use floured hands to form it into a flat circle; cut into 8 wedges, place on a parchment-lined baking sheet, and brush the tops with beaten egg white and sprinkle with coarse sugar
- Bake in a 400°F oven for 12 to 15 minutes or until puffed up and the top is cracked and golden; leave on the baking sheet a couple of minutes then transfer to a wire rack to cool
When using a kitchen scale to measure multiple ingredients, pour each one into a separate section of the bowl making it easier to make small adjustments as needed. Be sure to hit the tare button to zero-out the weight between each addition!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Measuring spoons
- Baking sheet pan
- Parchment paper or Silpat
- Pastry cutter
- Stand mixer
- Bench scraper
- Pastry brush
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 2 cups (240 g - see Note) 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 (using gluten-free flour if needed) 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 the wedges 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.
Recipe found at www.theheritagecook.com
Adapted from a recipe from Taste of Home
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another
brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 276Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 514mgCarbohydrates: 56gFiber: 2gSugar: 19gProtein: 6g
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