These Vegan Gingerbread Scones are about to be your new favorite Holiday dessert. With a mix of molasses and brown sugar, these scones are perfectly sweet with hints of spicy ginger and it all comes together with cranberry icing on top.
*Recipe originally shared December 2018 and updated December 2022*
Right around the Holidays, all I want to bake is gingerbread desserts. While I always love a classic vegan gingerbread cookie or chewy ginger molasses cookie, gingerbread scones are just as delicious and easy to make!
These soft and flaky scones get topped with homemade cranberry icing & sugared cranberries for the perfect Holiday dessert.
- Brown sugar: Works best in this recipe, however, you can replace it with white sugar for similar results. Coconut sugar may also work, but it will make the scones much drier.
- Molasses: It's important to use fancy or mild molasses NOT blackstrap molasses which will be way too bitter.
- Pastry flour: Really gives these scones a flaky tender texture. If substituting all-purpose flour I recommend replacing 2 Tablespoons of the flour with 1 Tablespoon of cornstarch for similar results.
How to make vegan gingerbread scones
Make the gingerbread scone dough
First, mix together the dry ingredients in one bowl including the flour, spices, and brown sugar.
Then, grate in the frozen coconut oil.
I like to scoop 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.
This essentially has the same effect as using cold butter, which is essential to creating steam pockets in the dough while baking. AKA flaky scone layers!
Then use a pastry cutter to form a shaggy dough. Using a pastry cutter helps keep the gingerbread scone dough cold.
Next, add in the almond milk, molasses, and vanilla. Use the pastry cutter to form a shaggy dough that holds together but isn't super smooth.
Shape & freeze the dough
Add the dough to a parchment-lined baking tray and place another piece of parchment paper on top. Then, press down and form the dough into a circle 1 inch in height.
Before cutting and baking, add the tray of dough to the freezer.
This helps the coconut oil re-solidify- leading to perfectly flaky scones. It also helps you cut perfect triangles and makes sure the scones don't spread too much while baking.
Slice & bake the scones
Use a sharp knife or pizza cutter to cut the scones into 8 evenly sized triangles. Rearrange them onto the parchment-lined tray so they are spread apart and top with turbinado sugar.
Then, bake at 350F for 14-16 minutes.
Once baked, move to a wire rack to cool completely before topping with icing.
How to make cranberry icing
Add fresh cranberries, water, and sugar to a saucepan. Cook over low heat until the cranberries burst and release their juices.
Next, strain the cooked cranberries into a bowl of powdered sugar. Mix with a little almond milk to thin the glaze and whisk together until a thick glaze forms.
Once the glaze is ready, pour it over the cooled gingerbread scones. As a final step, top with sugared cranberries for the perfect festive topping!
FAQ & Tips:
Can I make gingerbread scones gluten-free?
I haven't tried it myself, but gluten-free 1:1 flour should work! Almond flour, coconut flour, or other flour alternatives will not work as a substitute in this recipe.
What molasses should is best to bake with?
Make sure to use light molasses for this recipe like this Brer Rabbit Mild Molasses. It's the same molasses I used for these amazing Gingerbread Skillet Cookies!
I don't think the brand matters, just make sure you don't use blackstrap molasses as it will give these scones a bitter taste. Sometimes, mild molasses is also called fancy molasses.
How do I store gingerbread scones?
Gingerbread scones can be stored in a closed container at room temperature for 48 hours, in the fridge for up to 3 days, or in the freezer for up to 1 month.
These Vegan Gingerbread Scones with cranberry icing and sugared cranberries are so festive and perfect for a Christmas dessert or Holiday brunch. Enjoy!
More festive vegan dessert recipes you will love:
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Vegan Gingerbread Scones with Cranberry Glaze
- ½ cup coconut oil
- 2 ¼ cups pastry flour
- ¼ cup brown sugar
- 2 teaspoon baking powder
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup almond milk or other milk alternative such as coconut milk
- 2 teaspoons vanilla bean paste or vanilla extract
- 5 Tablespoons light molasses
- 2 Tablespoons turbinado sugar optional- to top scones
- ½ cup fresh or frozen cranberries
- 2 Tablespoons sugar
- 3 Tablespoons water
- 1 cup powdered sugar
- 2-3 teaspoons almond milk as needed
- ½ cup sugared cranberries
Make the gingerbread scones
- Line a baking sheet with parchment paper and set aside. Then, take your coconut oil and form it 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 large mixing bowl including the pastry flour, brown sugar, baking powder, ginger, cinnamon, nutmeg, and salt.
- 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.
- Next add the almond milk, molasses, and vanilla bean paste/extract to 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 parchment-lined baking sheet covered and gently flatten the dough into a circle that is 1 inch in height using your hands or a rolling pin.
- Remove the top layer of parchment paper and use your hands to push in any edges sticking out from the circle. Then, place the baking tray in the freezer for about 10 minutes before slicing. While the tray is in the freezer, preheat your oven to 400F.
- Once preheated, remove the dough from the freezer and use a very sharp knife or pizza cutter 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 healthy sprinkle of turbinado sugar. Then, add the tray of scones to the oven to bake for 14-16 minutes until slightly browned on the outside. Remove from the oven and place each scone on a wire rack to finish cooling
Make the cranberry glaze
- While the scones are cooling, make your glaze. Add the cranberries, sugar, and water to a small saucepan. Stir and turn the heat to high.
- Bring the mixture to a simmer and cook the cranberries until they all burst- about 3-5 minutes. Remove from the heat and stir.
- Immediately strain the cranberries into a bowl of powdered sugar so that the colored flavored liquid goes into the bowl. Make sure to press as much juice as you can out of the cranberries. The glaze will likely be too thick with just the syrup, so gradually add in the almond milk until you have a thick, but pourable icing.
- Once cooled, top each scone with the cranberry glaze. As a final touch, I highly recommend serving these scones with sugared cranberries on top. Enjoy!
- Scones will keep in the fridge for 3-5 days. Make sure to reheat before eating for the best texture.
- If you plan to reheat the scones, they are best stored without the glaze on top.
Made this and it was / is so delicious!!
Thanks so much for sharing!!