November 23, 2014
It is impossible to feel grumpy if you are eating one of my Gingerbread Scones from my new paleo bread book Every Last Crumb! I mean seriously, these are absolutely delicious and taste as magical as the holidays. They are also really easy to make because they bake as one large scone and you cut them after they've baked and cooled! They have an option for an absolutely delicious orange flavored glaze and an option to make them with a molasses cookie style crust... I recommend doing both! This recipe can be found in Every Last Crumb along with many other easy and delicious recipes that are great for Christmas morning, or any morning of the week!
- 288 g Blanched Almond Flour (2 cups)
- 88 g Potato or Sweet Potato Starch (1/2 cup), plus extra for pan and dough
- 2 tsp Ginger Powder
- 2 tsp Ground Nutmeg
- 2 tsp Ground Allspice
- 1/2 tsp Baking Soda
- Grated Zest of 1 Orange
- 112 g (1/2 cup or 1 stick) semi-chilled Salted Butter or 88g (1/2 cup + 1 TBSP) room temperature Spectrum Vegetable Shortening
- 120 g Coconut Palm Sugar (3/4 cup)
- 1 TBSP Molasses
- 3/4 tsp Orange or Lemon Juice
- 2 Large Eggs
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and dust with starch.
- In a mixing bowl combine the , starch, ginger, nutmeg, allspice and baking soda until blended. Fold in the orange zest.
- Cut the butter or shortening into the flour mixture until small pea-sized clumps form.
- In a separate bowl combine the sugar, molasses, citrus juice and eggs. Pour the wet ingredients into the dry and mix until well combined.
- Shape the dough into a ball and place on the prepared baking sheet. Pat out the dough into a circle about 6 inches wide and 2 inches thick. Pat the top and sides with starch.
- Bake for 30 to 40 minutes, until firm to the touch and golden brown. Cover with foil halfway through baking time to prevent over browning.
- Allow it to cool on the pan, once fully cooled cut into 6 wedges and serve. Store at room temperature in a sealed bag or container, or freeze for up to 3 months.
Glazed Gingerbread Scones: In a small bowl, mix together 1 cup of powdered coconut palm sugar, 2 TBSP of water and 1 tsp orange oil/extract or vanilla extract until well combined. Drizzle the glaze over the cooled and cut scones. Crackle-Top Gingerbread Scones: Sprinkle 1 TBSP of coconut palm sugar on the dough before baking. This will gibe the scones a molasses cookie style crust.