Gluten-Free Autoimmune Paleo Gingerbread Scones
Grain-free, legume-free gingerbread scones sweetened with banana and molasses, bound with coconut and tigernut flours for a tender crumb. Warm spices of ginger and cinnamon define the flavor profile. Ideal for AIP dieters seeking comfort baked goods without nightshades, grains, or processed additives. This version uses plantain as the base starch, creating a denser, more substantial scone than traditional wheat versions.
Ingredients
- 2 whole plantain
- ½ cup coconut butter, organic
- ¼ cup palm oil shortening, organicghee1:1dairy-freepaleoadds dairy
AIP-compliant grass-fed option
- 2 tbsp molasses
- 1 whole banana
- 1 tbsp coconut flour
- 2 tbsp tigernut flouralmond flour1:1paleoaip
less sweet, slightly bitter note
- 1 tsp baking powder
- 1 pinch sea salt
- 1 tsp ginger, ground
- 1 tsp cinnamon, ground
- 3 tbsp coconut milk
- 1 tbsp tapioca starch
- 1 tsp vanilla extract, pure
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Peel plantains and chop into large pieces.
- 3
Pulse plantain roughly in food processor.
- 4
Peel banana and add to processor.
- 5
Add coconut butter, palm oil shortening, molasses, coconut flour, tigernut flour, baking powder, sea salt, ginger, cinnamon, coconut milk, tapioca starch, and vanilla extract in order given.
- 6
Pulse a few times then blend until soft dough forms.
- 7
Line baking sheet with parchment paper.
- 8
Scoop dough into 2 inch rounds onto sheet.
- 9
Bake for 25 minutes.
- 10
Cool slightly.
- 11
Make icing: pulse coconut butter, 3 tablespoons milk, sea salt, and flours in food processor a couple times until thick dough forms.
- 12
Slowly pour in coconut milk while processor runs until icing reaches desired consistency.
- 13
Frost scones as desired.
Tips
Ensure dough stays cool while working; if it becomes greasy, chill in freezer for 10-15 minutes before scooping to prevent spreading.
Start with 2 tablespoons coconut milk for icing; add more gradually until you reach thick frosting consistency, as coconut milk varies in fat content.
Scones are best served warm or within a few hours of baking; they harden as they cool due to the dense grain-free base.
Good to Know
Scones keep in airtight container at room temperature for 2 days, or frozen for 2 months in freezer bag. Thaw at room temperature before serving.
Scone dough can be scooped and frozen on sheet pan overnight, then baked directly from frozen, adding 5-8 minutes to bake time. Icing keeps refrigerated for 4 days.
Serve warm with dairy-free butter or coconut oil. Pairs well with herbal tea or AIP-compliant coffee alternatives.
Common Mistakes
Do not over-process dough to avoid dense, tough scones; stop once soft dough forms.
Do not add icing milk too quickly to avoid runny frosting; add gradually while processor is running.
Do not skip parchment paper to avoid sticking and uneven browning on bottom.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make these ahead and freeze?
Yes, scoop dough onto parchment-lined pan and freeze until solid, then transfer to freezer bag for up to 2 months. Bake directly from frozen, adding 5-8 minutes. Baked scones also freeze for 2 months; thaw at room temperature before serving.
What if my icing is too thick?
Add coconut milk 1 teaspoon at a time while the processor runs until you reach spreading consistency. Be cautious: coconut milk fat separates, so start conservatively.
How long do scones stay fresh?
Room temperature in an airtight container for 2 days. Texture hardens slightly over time due to grain-free flour absorption. Reheat in oven at 300F for 5 minutes to revive.