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Gluten Free Ginger Scones

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Gluten Free Ginger Scones

I can’t tell you how rewarded I felt when I baked these Gluten Free Ginger Scones. I mean it. Usually, when made with gluten free flours, scones hardly come out with that perfectly soft but thick consistency of the regular ones.

I knew that ahead of time, but still I was hoping to create something awesome that could recreate the impression of enjoying the amazing scones I just saw in the morning at TruBru, one of my favorite coffee shops here in Orange County

Ginger Scones

I adapted a scones recipe I used to use back in the days when gluten wasn’t an issue, and as I started seeing them rise like crazy through the oven window I began to cross my fingers.

I started preparing a ginger glaze while they finished baking. The entire kitchen was inebriated with their delicious smell….

I finally took them out and glazed them. And just by seeing how good they looked, I could barely control myself from digging my teeth into one of my gluten free ginger scones before taking photos!

…After a bit of staging and a few (or should I better say “many”?) shots, it was finally time to test them!

The crispy ginger glaze on top is just the perfect preamble to an amazing flavor experience. The kick of this Asian spicy root merges flawlessly with the sweetness of the raisins… but what really gets you is the texture. Simply perfect. Like you didn’t even know they were gluten free.

Try it out these scones asap! They are the best thing ever!

Gluten Free Ginger Scones deserts

Gluten Free Ginger Scones

Sugar & Gluten Free Scones





No. of


  • For the Scones
  • 375 gr gluten-free flour (I used “Namaste foods for Everyone”)
  • 1 pinch of salt
  • 80 gr Erythritol
  • 2 tsp Xanthan gum or Sweet Potato Starch
  • 1 tbsp Ground Ginger
  • ¼ tsp Cinnamon
  • 1 tbsp Vanilla Extract
  • 100 gr Raisins
  • Stevia, to taste
  • 2 tsp Baking Powder
  • 35 gr Coconut Oil
  • 2 free range Eggs
  • 250 ml Coconut Milk
  • 2 tbsp Ginger Liquor (I used “Fruitlab Organic Ginger Liqueur” replaceable with any other fruit liquor)

For the Ginger Glaze:

  • 1 tbsp Erythritol
  • 1 tbsp Ginger Liquor (or Ginger Juice)
  • ¼ tsp Ginger Powder
  1. Preheat the oven to 350 F°.
  2. Sift the flour, salt, erythritol,gum (or sweet potato starch) and baking powder into a medium bowl.
  3. Add in the raisins, spices, stevia, melted coconut oil, lightly beaten eggs, coconut milk and liquor until you have a soft sticky ball of dough.
  4. Cover a baking pan with parchment paper, place your gluten free scone dough on top and shape it with your hands giving it a circular shape.
  5. Pat the dough to 3 cm thickness then cut into slices using a big knife.
  6. Separate the scones from each other so when they rise they won’t stick and sprinkle some more erythritol on top.
  7. Bake for about 15 to 20 minutes (depending on your oven) or until browned.
  8. To prepare the ginger glaze, heat up a small pan and pour in the erythritol until it starts to melt, add in the ginger liquor and ground ginger and keep on mixing until it starts bubbling and gets foamy.
  9. Take the pan off the stove, let the bubbles go down and when it’s back to its liquid state quickly pour it over the scones before it solidifies.
  10. Let your gluten free ginger scones cool down and enjoy!!

Now that you’ve tried my Gluten Free Ginger Scones,I would love to hear from you.
How did they come out? Do you have any tips on replacements? How could this recipe be better?

Please let me know in a comment below and I will catch you on the next post!!


This recipe was featured on “Buns in my Oven“ and  “The Better Baker“.

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Ambra Torelli
Born and raised in Italy, Ambra visited over 20 countries and now she divides her time in between Italy and the US, where her husband is from and where she moved in 2011 work as university professor of Italian Literature. She writes about food, travel and things that inspire her! more about ambra

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  • Nicola June 30, 2016 9:58 pm

    Ambra, I tried this recipe and it’s freaking amazing!
    These scones were aswesome… Too bad they are already all gone! ;(

    • ambra July 30, 2016 3:01 pm

      Nicola, I am so happy to hear that! I often crave this recipe and I am glad to really it came out well to you as well! Send over a photo if you have one!

    • Anna Highsmith October 15, 2019 9:53 am

      Ambra, is there another flour that is suitable to replace the white flour (ie coconut, cassava, tapioca, arrowroot)?

      • ambra October 15, 2019 1:02 pm

        Good question Anna! I would’t change the flour composition of this recipe as I think the reason why these ginger scones are so good is the perfect balance of flours contained in the GF mixed I recommended (linked in the recipe card).
        The only change I would try is to maybe use a different gluten free flour mix, but since I haven’t tried this recipe with any other ones, I can’t guarantee the results.
        Hope they come out well!

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