I was on a gingerbread making stint when I created these. I never had tasted a gingerbread scone until I made these. I knew just plain gingerbread scones wouldn’t be as interesting as having seasonal cranberries nestled in them. My instincts were right they were soooo delicious!
Over a large bowl, sift all the dry ingredients(flour thru sea salt). Add the sugar and gingerbread spice and thoroughly mix the ingredients with your fingers. Using your fingers, cut the coconut oil into the flour mixture until it is the size of large peas and place the flour mixture in the fridge to chill for about 20 minutes.
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a separate small bowl, whisk the egg with the milk, molasses and cider vinegar. Remove the chilled bowl from the fridge and add the cranberries and mix gently with your fingers. Make a well in the centre of the dry ingredients. and then pour the milk mixture into the middle of the flour mixture.
Use a fork to mix in the milk until it forms a nice firm dough that holds its shape. If you find the dough crumbly, add more milk. Form the dough into 2 equal sized dough balls and knead lightly in a little of the gluten free flour blend for about 20 seconds.
Take one ball of dough and place on the parchment lined baking sheet and using the palm of your hand, press gently down on the dough ball until you have a thickness of about 1 ½ inches. Take a sharp knife and cut the round in half, then cut those halves into 3’s so that you have 6 triangles in total. Spread this out on the baking sheet and repeat with the remaining dough ball.
Place 6 scones on each baking sheet, leaving plenty of space between each scone. Place the second batch of 6 scones in the refrigerator while you bake the first batch. Bake for about 23 to 25 minutes ( or less if your oven runs hot)until they are nice and golden both.
Serving Size 1 scone