Who else loves Gingerbread everything?! Welp, I do!
I’d have to say of all the gingerbread treats I’ve eaten, these scones are my absolute favorite. Sweetened primarily with molasses, these scones have the perfect bold, yet sweet, flavor with hints of spicy ginger. Plus, they are topped with the most GORGEOUS & all natural cranberry pink glaze.
All I know is…if these Vegan Gingerbread Scones with Cranberry Glaze aren’t on your holiday baking list, you’re going to have to go and schedule them in right now!
Gingerbread Fans go here: Jump to Recipe
My go-to Scone Tips & Tricks:
Okay so truth is #1 and #2 are my go to’s for any scone recipe, however #3 is a new trick I tried for these scones that I LOVE!
- Frozen Grated Coconut Oil for Flaky Scones.
- I like to scoop my room temperature coconut oil into a ball, put it into a small bowl, and then freeze it for 10-15 minutes until it’s solid. I don’t leave it in any longer or it becomes too solid and much harder to grate.
- Next, I use a cheese grater to grate the coconut oil into the bowl.
- This essentially has the same effect as using cold butter, which is essential to creating steam pockets in the dough while baking. AKA LAYERS!
- Bonus- it’s a less processed, more natural option than vegan butter!
- Refreeze the dough before cutting and baking the scones.
- After you have mixed the scone dough and pressed it flat into a circle, throw it into the freezer for about 10 minutes.
- This helps the coconut oil re-solidify- leading to perfectly flaky scones. It also helps you cut perfect triangles with ease.
- NEW- Folding that dough!
- After your roll the dough out flat, create more layers by folding your dough one more time.
- Fold it in half so it’s a half circle, then in half again so it’s 1/4 of a circle. The dough ends up stacked on top of itself.
- Then…you flatten it again into a circle.Keep the dough about 2 inches in height for baking. You could skip this step and still have great scones, but I’m telling you this adds tons of extra flaky goodness!
So there you have it! All the other steps you need are in the recipe below. Last thing I want to note is to make sure to use light molasses for this recipe like this Brer Rabbit Milk Molasses. I don’t think the brand matters, just make sure you don’t use blackstrap molasses. It’s pretty bitter and definitely will give you some…ahem…interesting tasting scones.
Okay, so besides all the baking I know you’re doing, what else are you doing to get ready for Christmas this week? Are you like me and just going to get a tree this weekend? (Forever late, I know). Maybe you’re just enjoying some time off and actually relaxing? If so, I am envious over here!
On Christmas morning we are having friends over for brunch, which personally is what I am looking forward to most. Mostly because you KNOW I’ll be making these scones! Happy Holidays all & hope you enjoy these festive treats!