Gingerbread Scones – Low Carb and Gluten-Free


Low Carb Gingerbread SconesNew England doesn’t do things by halves.  The region as a whole seems utterly incapable of gradualism, particularly when it comes to weather.  It simply goes whole hog, full tilt into whatever the season dictates.  So when it’s summer, you KNOW it’s summer…hot, muggy, sticky heat.  When it’s winter, you KNOW it’s winter…cold, biting and lots of snow (except for last winter, which barely registered at all).  It always seems to me like fall will creep up slowly, with leaves gradually changing and temperatures gradually cooling off.  But that’s just not how New England does it.  Instead you are still seemingly in summer and then BAM!  You are in fall, leaves are blazing orange, yellow and red, the nights and mornings are cool, and the rains come with a vengeance.

The rains came with a serious vengeance over the past few weeks.  We had a good solid week and a half of miserable grey skies and near constant rain.  Even a few promising bright mornings would cloud over by noon and rain by nightfall.  I was really struggling there for a bit, both in spirits and in photography.  I really am still such an amateur when it comes to my pictures, and I have no real concept of how to account for dark, gloomy days.  So at first blush, my photos of these Gingerbread Scones were awful.  Too dark, too blue (even though I adjusted my white balance), too…blah.  Which matched my mood perfectly!  I did manage to make the most of what I got, and I warmed them up with a bit of red, which I think helped.  And very soon, I am going to have a private lesson with a blogger friend and I hope to improve my photography greatly.  In particular, I hope to be able to take some of those dark, shadowy pictures that still look balanced.  I’m great with the brightly lit pictures, but I want to learn more about how to manipulate my light.

Gluten-Free Gingerbread Scones

Once again, though, I fall back on…well, at least the results taste good!  Because these scones were rockin’ good, and a perfect morning treat with coffee.  I waffled a lot on what I wanted to top them with.  They were tasty just as they were, but they looked kind of boring.  I considered cream cheese frosting, but I’ve done that with gingerbread before, and I didn’t have any cream cheese.  I was going to do a light vanilla glaze I could drizzle over but as I was making it, the thicker icing tasted so good, I just stopped thinning it out and when with that.  And I think it actually gave just the right touch of sweetness without overpowering the gingerbread flavour.

Low Carb Gingerbread Scone Recipe

Gingerbread Scones

Yield: 8 scones


  • 2 cups almond flour
  • 1/4 cup Swerve Sweetener or granulated erythritol
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp ground cloves
  • 1 large egg, lightly beaten
  • 1/4 cup butter, melted
  • 2 tbsp heavy cream
  • 2 tsp molasses (optional, for colour and flavour)
  • 1/2 tsp vanilla extract
  • Frosting:
  • 2 tbsp butter, softened
  • 1/4 cup powdered Swerve Sweetener or powdered erythritol
  • 1/4 tsp vanilla
  • 1 to 2 tbsp heavy cream


  1. For the scones, line a baking sheet with parchment paper and preheat oven to 325F.
  2. Whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, ginger, salt and cloves in a large bowl.
  3. Add egg, butter, cream, molasses, and vanilla, and stir until dough comes together.
  4. Turn out dough onto parchment-lined baking sheet and shape by hand into a rough circle, 7 or 8 inches in diameter. Using a very sharp knife, slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.
  5. Bake 18 to 20 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t burn.
  6. Remove from oven, transfer to a wire rack and let cool.
  7. For the frosting, beat butter, erythritol and vanilla until well combined.
  8. Beat in cream, 1 tbsp at a time, until a spreadable consistency is achieved.
  9. Spread over cooled scones.


Serves 8. Each scone has 7 g of carbs and 2.5 g of fiber. Total NET CARBS = 4.5 g.

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  1. says

    I hope the photography lesson goes well–you’ll have to tell me what you learn! I had the same issue with the photos I took for the recipe I posted today. They looked so gray! Even after editing! Sigh. I’ll commiserate with you over some of these yummy scones. :)

  2. says

    Food photography is such a constant learning experience! One day, you think you’ve got it nailed, the next you’re crying after an hour of miserable shots. Not that I know from experience! :)
    But your scones do look delicious! I’m so ready for holiday flavors!

  3. says

    Yum! In the oven as I type — I already had cream cheese icing in the fridge and was coming here looking for a recipe to use it with :) I love your recipes — your cinnamon scones are a regular in my house.

  4. says

    Yum these look incredible! It is hard to believe that you had issues with these photos, you did a great job bringing them back, brightening them up and balancing them out. I am with you though, this time of year is very frustrating for that. I need to pick some of my photo friends brains myself, get some tips for better photos! Good luck with your lesson, I can’t wait to read and see what you’ve learned.

  5. says

    I hear ya! We don’t seem to get a break here in New England do we? Just all of a sudden it is one extreme or the other. All the rain was when I was sick, so at least I got to snuggle in my bed haha.

    These scones look delicious and I can completely empathize with your photo problem with the natural light not only going away earlier but seems like all we have is non sunny days anymore. :-(

    • Katharine says

      I took your suggestion, Moira, and doubled the ginger AND cinnamon (love cinnamon) and skipped the icing (but did use the molasses). I had to seriously hold my husband and son back…. they loved them so much and polished off 2 each the minute they were cooled. Next time I guess I need to try a double batch! Thanks, Carolyn!

  6. Jean B. says

    This recipe is top priority here. For some odd reason, I sometimes find myself craving gingerbread (and gingersnap) flavors. I also like having a baked good on hand for breakfast. I hate puttering in the early morning.

    BTW, I assume, perhaps incorrectly, that the nutritional information doesn’t include the molasses. Is that correct?

    Thanks so much for sharing your yummy recipes with us. They make life a lot easier and a lot more palatable.

  7. says

    Hi Carolyn, I made these over the weekend and I just wanted to say thank you! THEY WERE FANTASTIC! they’re so good in fact, my hubby and I almost ate the ENTIRE batch in one night. I didn’t have any honeyville almond flour so I just used the slightly grittier Sensato almond meal/flour and they were still wonderful – nutty, tasty, sweet, delicious!!!

    Thanks again!

  8. says

    I don’t know what to do with gloomy days either. I would say I’m okay with sunny days and absolutely terrible with dark days. I hope your lesson with your friend goes well!

    And these sound amazing. I’m in the mood for gingerbread now!

  9. Kathy says

    These look really good! I’ll be making these for my kids and would like to use real sugar (gasp!). What is the equivalent for that? Thanks! Can’t wait to try them!

    • Carolyn says

      In the scones themselves, you wouldn’t want too much sugar. Maybe a 1/4 cup at most (scones are usually pretty low in sugar). Then just replace the same amount of powdered sugar as erythritol in the frosting. If you find it too thick, add some liquid. Too thin, add a little more powdered sugar.

      • Kathy says

        Thanks!! I agree, I don’t like to use too much sugar, but my kids don’t need the alternative stuff and I’m not that advanced of a baker to know how to switch it up. :) Can’t wait to try these!

  10. Amy says

    I made these last weekend but I used the maple glaze from the maple scone recipe on them…they were fantastic. I am about to make another batch :)

  11. says

    These were AMAZING. Now, I didn’t follow the recipe exactly: I used 4 packets of Truvia and 1 tsp of molasses, and added 1/2 tsp of cream of tartar, because I wanted drop cookies. 8 minutes in my oven.

    And these were so light and fluffy; so many low carb baked goods turn out dry and crumbly. Thanks, this one is a keeper!

    • beth says

      Has anyone frozen these? I wonder if I could freeze the dough and then bake it off when I’m ready, or if I would freeze the finished product? With Christmas, I keep looking for LC recipes that I can make ahead so I can relax a bit on Christmas Eve and Christmas day.

      • Carolyn says

        Hi Beth. I am attempting to do the same with some cranberry scones (same basic recipe, minus the spices, and then adding in chopped cranberries) for Christmas brunch. I am going to try freezing or refrigerating the unbaked dough and see how that works, so I can bake them nice and hot on the morning of. I think it would be similar to flour-based scones, but I really can’t say for sure until I try!

      • Julie B. says

        I use Honeyville. The scones came out great, though. I just ‘scored’ the circle, and them separated them the last 5 minutes of baking. Worked just fine!

  12. says

    When I was reading about the weather my thought process was, she really isn’t that far from me, could she really be having that different of a fall? haha. Then I realized the date of your post was not this year! We had 80 degree weather earlier this week, not a typical new england fall here this year :) I love your scones, and I think your photos were fabulous, dreary day or not!


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