Gluten Free Orange Scones with Candied Ginger
These delicious gluten free orange scones contain a little kick with the candied ginger, in the best way! They are also fully grain free and dairy free, making these healthy scones perfect for breakfast, snack, or dessert.
Servings 8 scones
Ingredients
Scones
- ¾ cup cassava flour
- ¾ cup tigernut flour or almond flour
- ¼ cup coconut flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut sugar
- 6 tablespoon cold coconut oil or (dairy) butter
- 1 egg
- ¼ cup (dairy free) yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoon orange juice
- ¼ cup diced candied ginger
Icing
- 1 tablespoon (dairy free) yogurt
- 1 tablespoon orange juice
- ½-1 cup powered sugar sifted
- pinch of ground ginger
- extra orange zest
Instructions
Scones
- Whisk together the flour, baking powder, sugar and salt for the scones and place in the fridge.
- Whisk together the egg, vanilla extract, yogurt/coconut cream, orange juice and zest and set aside.
- Cut coconut oil or butter into cubes and add it to the flour mixture. Use a pastry cutter or fork to cut in the oil/butter until you have a sand like texture (the oil/butter should be mostly broken down, but not melted).
- Add the remaining wet ingredients and use a fork to combine the dough until it comes together. Add an extra tablespoon or two of yogurt as needed so dough holds together and isn't falling apart.
- Fold in the candied ginger then form the dough into a disk on a parchment lined baking sheet. The disk should be about 8-9 inches in diameter and about 1 inch thick. Place the dough in the fridge for 30 minutes.
- When ready to bake, preheat the oven to 350F.
- Slice the scone dough into 8 scones and separate them on the baking sheet. They will expand during baking. Optional: brush scones with an egg wash before baking.
- Bake for ~30 minutes until golden. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
Icing
- Once scones have cooled, make the icing.
- Mix together the yogurt and orange juice, then add in the powdered sugar and ginger. Start with ½ cup of powdered sugar and add until you reach your desired consistency. If you want a thicker icing, keep adding sugar. Mix until combined.
- Don't ice the scones until they are completely cooled! When ready, ice and add a little extra orange zest on top and more candied ginger, if desired.