Essential Oil Infused Gluten-Free Gingerbread Scones
A Delightfully Comforting Scone with your Tea
Nothing like gingerbread for the holidays.
Recipe makes 8 scones
Scone Ingredients:
2 cups King Arthur's Gluten Free Flour
3 TBSP Brown Sugar (I used Brown Sugar Swerve for low glycemic)
1/2 teaspoon baking soda
2 teaspoons baking powder
6 drops of doTERRA Ginger Essential Oil or (2 teaspoons of ground ginger)
4 drops of doTERRA Cinnamon Bark Essential Oil or (1 teaspoon of ground cinnamon)
1/2 teaspoon sea salt
1/2 stick of unsalted butter or 1/4 cup cold coconut oil
1/3 cup molasses (you can substitute maple syrup)
1/4 cup heavy cream or vegan milk/creamer
1 large egg or 1 flax egg
Glaze Ingredients:
1 cup confectioner's sugar (I used 1 cup of Swerve confectioner's sugar for low glycemic option)
2 TBSP unsweetened almond milk
Utensils Needed:
2 Mixing Bowls (1 large and 1 small)
Spatula
Measuring Cups & Spoons
Cookie Sheet
Instructions:
Preheat ovenn to 400 degrees F
Blend dry ingredients in your large bowl. Mix well.
Add your butter cubes and using your hand gently mix until your batter feels a little like soft sand.
Blend all your wet ingredients including your essential oils in your small bowl. Mix well and add to dry ingredients.
Fold all ingredients in your large bowl until they make a nice dough. Don't over mix, or you may get tough scones.
Roll your dough out on a lightly floured surface and form in to a circle about 1/2 inch thick. Cut in to 8 wedges.
Gently pull away and place on a non stick cookie sheet
Bake at 400 degrees F for 12-14 minutes
Remove from oven and let cook for about 15 minutes.
Make your sugar glaze by mixing your 1 cup of confectioner's sugar with a TBSP of unsweet vanilla almond milk. Add a little more at a time to get a nice thick glace consistency.
Take a spoon and drizzle over your cool scones. Allow a few moments for the glaze to harden some.
They are ready to serve.
Stores in an airtight glass container, in the refrigerator, for 2 weeks.
