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!
-TSG
P.S- If you’re looking for more vegan scone recipes check out these recipes:
Vegan Lemon Scones with Candied Lemons
Vegan Espresso Vanilla Bean Scones
Tools used in this recipe
| Servings |
scones
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- 1/2 cup coconut oil
- 2 1/4 cups pastry flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- 1/2 cup almond milk *or other milk alternative such as coconut milk
- 2 tsp vanilla bean paste/extract
- 5 Tbsp light molasses
- 1/4 cup sugar *optional- to top scones
- 1/2 cup fresh or frozen cranberries
- 2 Tbsp sugar
- 2 Tbsp water
- 1 cup powdered sugar
- 1/2 tsp vanilla bean paste/extract
- 2-3 tsp almond milk *as needed
Ingredients
Gingerbread Scones
Cranberry Glaze
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|
- Take your coconut oil and form into a ball. Place in a small dish and place into the freezer for 10-15 minutes.
- While the coconut oil is firming, add your dry ingredients to a small mixing bowl including the flour, baking powder, spices, and brown sugar. Sift together to evenly mix.
- Take your frozen coconut oil from the freezer and use a cheese grater to grate it into the dry ingredients. It's okay if larger chunks come off while you are grating. Once grated, use a pastry cutter to cut the larger coconut oil chunks into the dry ingredients.
- In a separate mixing bowl, whisk together your almond milk, molasses, and vanilla bean paste/extract until evenly mixed. Pour the wet ingredients into the bowl of dry ingredients and coconut oil. Use a pastry cutter or fork to roughly mix the dough until you form a moist, shaggy dough.
- Turn the dough out under a baking sheet covered in parchment paper and flatten into a 1 inch circle using your hands or a rolling pin.
- Then, fold the dough in half once, then in half again so that is is layered on top of itself into a four layered triangle. Use your hands or a rolling pin to roll the dough back out into a 2 inch thick circle and then place the baking tray into the freezer for 10 minutes.
- Preheat your oven to 400F. Once preheated, remove the dough from the freezer and use a very sharp knife to cut the dough into 8 even triangles. Separate the scones and place them a few inches apart on the parchment paper. Top each scone with a bit of sugar and then add to the oven to bake for 13-15 minutes until slightly browned on the outside. Remove from the oven and place each scone on a rack to cool.
- While the scones are cooling, make your glaze. Add 1/2 cup of cranberries, 2 Tbsp of sugar, and 2 Tbsp water to a small sauce pan and turn the heat to high. Bring to a boil and boil the cranberries until they all burst- about 3-5 minutes. Remove from the heat and stir. Immediately strain the cranberries so that the colored flavored liquid goes into a bowl. Make sure to press as much juice as you can out of the cranberries.
- In the bowl with the cranberry juice, add in 1/2 tsp vanilla bean paste/extract and 1 cup powdered sugar. If the glaze is too thick, add in almond milk 1 tsp at a time. The amount of almond milk you need varies by how much juice you get out of the cranberries- so you may need none or all 3 tsp. Once mixed, you should have a pink glaze!
- Top each scone with the glaze. If you want, sugared cranberries make a wonderful topping too. Enjoy!
- *Scones will keep in the fridge about 1-2 weeks. Make sure to reheat before eating for the best texture. If you plan to reheat, top the scones with glaze after reheating.*
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