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Gluten-Free Ginger Scones

I am amazed at the level of ginger in these lovely, light scones. It is not overpowering, but certainly there, and a perfect level! These are delightful with my Red Currant Jam recipe!


  • 1 1/2 cups Namaste Foods sorghum flour

  • 1 cup Namaste Foods brown rice flour

  • 1/4 cup Namaste Foods tapioca flour

  • 1 teaspoon xanthan gum

  • 1/3 cup + 2-3 tablespoons turbinado sugar

  • 1/2 teaspoon salt

  • 1 tablespoon baking powder

  • 1/2 cup cold butter

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 2/3 cup heavy cream

  • 3/4 cup candied ginger, chopped into small pieces

  • 1 Tablespoon fresh grated ginger

  • 2 teaspoons milk


  1. Preheat oven to 400F.

  2. In a large mixing bowl, whisk together the flours, xanthan gum, sugar, salt, and baking powder.

  3. Using a pastry cutter butter until the mixture is evenly crumbly

  4. Stir in the candied ginger and grated ginger.

  5. In a separate mixing bowl, whisk together the eggs, vanilla and cream.

  6. Stir the egg mixture into the flour mixture

  7. Form 12 equal balls and place onto a onto a parchment lined baking pan. Flatten slightly.

  8. Brush each circle with milk, and sprinkle with turbinado sugar.

  9. Bake the scones for 20-22 minutes, or until they're golden brown.

  10. Remove the scones from the oven, and cool on a wire rack.

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