Soft and flaky gluten-free scones with chopped dark chocolate, grated fresh ginger, dried ginger, and topped with some raw sugar before baking - my Gluten-Free Dark Chocolate Ginger Scones are the perfect addition to any brunch table or enjoyed with a nice cup of coffee/tea in the afternoon. Dark Chocolate and ginger is a very classic pairing. I love crystallized ginger dipped in dark chocolate - such a treat!
Recipe Ingredients Notes
Flour: I use Cup4Cup Multipurpose Flour in this recipe. This blend already contains xanthan gum. You can use your favorite gluten-free blend. If it does not contain xanthan please add ½ teaspoon to this recipe.
Chocolate: I use Valrhona Manjari 64% in this recipe. It pairs wonderfully with the ginger used in this recipe. I would highly recommend using 60% or darker chocolate in this recipe.
Ground Ginger: This recipe calls for dry and fresh ginger. You can find ground ginger in the spice aisle of your grocery store.
Fresh Ginger: Please use freshly grated ginger in this recipe and not a pre-grated product found in some grocery stores. You will need a 2" knob (around 5cm) for this recipe. Fresh Ginger can be easily grated with a Microplane. Store unused Ginger in your freezer for future cooking or baking projects.
Orange Zest: Please use organic citrus when adding the zest to recipes. Always make sure to wash it with hot water before zesting.
Scone Pan: I love using a Scone Pan to make scones. This way they are all the same size and I don’t need to worry about them spreading. And every scone has the perfect crunchy edges. I use a cast iron scone pan from Lodge but sadly I can't locate them on amazon. Bayou Classics makes a similar product. Please do not use a flimsy silicone pan (there are several on amazon...). You can also use an XL cookie scoop and scoop your scones.
How to make Gluten Free Dark Chocolate Ginger Scones
Scones can be made from in 30 minutes or less and only need around 20 - 24 minutes in the oven. Clearly they are the best right from the oven
- Start by grating your fresh ginger with your Microplane/zester or very fine grater
- Combine eggs, milk (you can use non-dairy), ginger, and orange zest in a small bowl
- In a separate bowl combine your dry ingredients, spices, and cold butter
- Use a fork or your washed, clean hands, and work the butter into the dry mixture. The butter should look very crumbly
- Fold your chopped chocolate into your flour-butter mixture
- Whisk your wet ingredients together with a fork until frothy and add to your flour-chocolate-butter mix
- With a spatula stir everything together. Your dough will be sticky - do NOT add more flour!
- Divide your dough between the 8 cavities of your well-greased scone pan or use an XL cookie scoop and drop them on a parchment-lined baking sheet.
- Top with additional chocolate and sprinkle with raw sugar and bake in your 400F preheated oven for 20-24 minutes until golden brown.
- Allow cooling for 5-10 minutes before removing from your scone pan. Clearly, they are best enjoyed warm from the oven.
Grate your fresh ginger with your micorplane Combine your eggs, milk, fresh ginger and orange zest Blend your dry ingredients and spices and add the cold butter Cold butter worked into the dry ingredients with a fork Add your chopped chocolate to your dry ingredients Wet ingredients added to dry ingredients Scone dough ready to be portioned Portion out your scone dough in your scone pan or use an XL scoop for drop scones
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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Dark Chocolate Ginger Scones
Ingredients
- 350 grams Multipurpose Gluten Free Flour
- 50 grams granulated white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- ½ teaspoon salt
- ⅛ teaspoon fresh ground pepper
- ⅛ teaspoon ground nutmeg
- 113 grams unsalted butter, cold - cut in smaller pieces
- 2 eggs
- 90 grams milk or milk alternative
- 15 grams fresh grated ginger
- zest of one small orange (around ¾ teaspoon)
- ½ teaspoon Vanilla extract
- 100 grams dark chocolate plus more for garnish
- 1 teaspoon raw sugar for garnish
Instructions
How to bake your Gluten Free Dark Chocolate Scones
- Preheat the oven to 400°F. Spray your scone pan with non-stick vegetable oil spray.
- Whisk together your Gluten-Free Multipurpose Flour, granulated white sugar, baking powder, ground ginger, pepper, nutmeg, and salt.
- Add the cold butter to your flour mixture and with your hands (or a fork) work it into the dry ingredients. Don’t overwork it. You will want to see pea-size pieces of butter.
- Add your chopped dark chocolate to the flour-butter mixture.
- In a separate bowl combine eggs, milk, vanilla, freshly grated ginger, and orange zest and whisk with a fork until frothy.
- Add to the flour-butter mixture and stir to combine. Your dough will come together but will be a bit sticky.
- Fill your scone pan (which should be sprayed with Non-Stick Spray!) with the dough - you should have enough to fill it almost to the rim. Use a small offset to smooth out the dough.
- ALTERNATIVE: If your DO NOT have a scone pan use an XL Cookie scooper and drop your scones on a parchment-lined baking sheet. You should have enough dough for 8 scones.
- Top your scones with additional chocolate and sprinkle with raw sugar if you like for some extra crunch.
- Bake at 400F for 20-24 minutes until lightly browned. This really depends on your oven. I check mine at around 20 minutes with a toothpick to see if they are done. The drop scones will take a little bit longer to bake than the scones in the pan.
- Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. A small offset works great to remove them.
- Enjoy warm or allow to cool completely and store in an airtight container at room temperature for 3-4 days. The baked scones freeze very well
Nutrition Information:
Yield:
8Serving Size:
1 sconeAmount Per Serving: Calories: 404
Tess says
These are lovely. Not overwhelming at all. The ginger flavor grows with each bite, but it's never too strong. Next time I might add dried cranberries or pecans.
I used Daniela's flour mix, dairy free butter, and soy milk. Came out perfectly.