Description
These Gingerbread Scones are a delightful holiday treat featuring warm spices like ginger, cinnamon, and cloves, combined with almond and coconut flours for a gluten-free twist. They are tender, moist, and finished with a creamy, sweetened cream cheese frosting that perfectly complements the spicy scones. Ideal for festive breakfasts or brunches.
Ingredients
Scale
Scones:
- 2 cups almond flour
- 1/3 cup Swerve Brown, packed
- 1 tbsp coconut flour
- 1 tbsp cocoa powder
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 2 tsp baking powder
- 1/4 tsp salt
- 4 ounces cream cheese, softened
- 1 large egg
- 1 tsp vanilla extract
Frosting:
- 2 ounces cream cheese, softened
- 1/4 cup powdered Swerve Sweetener, or powdered erythritol
- 1/4 tsp vanilla extract
- 2 tbsp heavy whipping cream
- Water to thin, as needed
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) so it’s ready to bake your scones to golden perfection.
- Mix Dry Ingredients: In a large bowl, combine almond flour, packed Swerve Brown, coconut flour, cocoa powder, ground ginger, cinnamon, cloves, baking powder, and salt. Stir thoroughly to distribute the spices and leavening evenly.
- Mix Wet Ingredients: In a separate bowl, beat together the softened cream cheese, egg, and vanilla extract until you achieve a smooth, creamy mixture.
- Combine Wet and Dry: Pour the cream cheese mixture into the dry ingredients and mix just until combined, forming a soft dough.
- Shape and Cut Dough: Turn the dough out onto a floured surface and shape it into a disc approximately 1 inch thick. Use a knife or dough cutter to slice the disc into 12 equal wedges.
- Bake Scones: Arrange the wedges on a baking sheet lined with parchment paper or a silicone mat spaced slightly apart. Bake in the preheated oven for 15-20 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
- Prepare Frosting: While the scones bake, mix together the softened cream cheese, powdered Swerve or erythritol, vanilla extract, and heavy whipping cream. Add water very gradually until you reach a drizzling consistency for easy topping.
- Cool and Frost: Let the scones cool on a wire rack for a few minutes to avoid melting the frosting. Then drizzle the cream cheese frosting over the scones before serving.
Notes
- You can substitute erythritol for Swerve sweeteners if preferred or unavailable.
- Ensure the cream cheese is softened to room temperature to make mixing easier.
- For a more pronounced ginger flavor, you can add extra ground ginger or finely chopped crystallized ginger.
- If you want a less sweet scone, reduce the sweetener amount slightly in both the dough and frosting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
