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5.0 from 6 votes

Gingerbread Scones

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 -10
Calories: 333 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375ºF and line a large baking sheet with parchment paper or silicone mat. Set aside.
  2. 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..
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
  8. 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

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

% 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.