Gingerbread Scones
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5.0
6 reviews
Excellent
Gingerbread Scones
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These Gingerbread Scones with vanilla bean glaze are sweetened with molasses for that classic holiday flavor. It's an easy, comforting, vegan treat made with whole wheat flour. Perfect served with a hot cup of coffee or tea for the Christmas season!
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Ingredients
For the scones:
- 2 1/4 cups whole wheat white flour or whole wheat pastry flour plus more for hands
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground ginger use 2 tsp for more ginger flavor
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg optional
- 1/3 cup + 1 TBS frozen coconut oil*
- 1 cup non-dairy milk**
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Glaze:
- 1 vanilla bean
- 1 cup powdered sugar
- 1 TBS non-dairy milk I like to use coffee creamer for richer taste
Instructions
- Preheat oven to 375ºF and line a large baking sheet with parchment paper or silicone mat. Set aside.
- In a large mixing bowl–or bowl of food processor–add flour, baking powder, salt, ground ginger, ground cinnamon, and nutmeg. Whisk until well combined and set aside–pulse dry ingredients together if using food processor..
- The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, process frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, molasses, and vanilla extract to bowl of dry ingredients with a large spatula (remove blade from food processor bowl). The dough will be thick and sticky.
- With floured hands, shape dough into large circle, about 8" in diameter, on prepared baking sheet. Using a large, sharp knife, make 8-10 triangle slices into dough.
- Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Once the scones have cooled (about 20 minutes on wire rack) make the vanilla bean glaze: slice down vanilla bean and scrape out seeds into medium bowl. Add powdered sugar and milk, whisk together until smooth. Place baking sheet under wire rack before pouring glaze over scones. Allow glaze to dry, enjoy!
Notes
- BUTTER - May sub frozen butter if not vegan.
- MILK - Canned coconut milk yields the best texture, but you can sub with almond milk, cashew milk, etc.
- STORAGE - scones will stay fresh in an airtight container up to 3 days, if they last that long.
- FREEZE - you can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.
Nutrition Information
Show Details
Serving
1scone with glaze
Calories
333kcal
(17%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Sodium
321mg
(13%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 8-10
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1scone with glaze | |
| Calories | 333kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 321mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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