Vegan Gingerbread scones with cranberry glaze

Vegan Gingerbread Scones with Cranberry Glaze

  • Author: ShortGirlTallOrder
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: Scones, Vegan Desserts
  • Method: Baked
  • Cuisine: Vegan


Flaky and soft Gingerbread scones made with real molasses and warming spices topped with all-natural pink cranberry glaze.



Gingerbread Scones

  • 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)

Cranberry Glaze

  • 1/2 cup fresh or frozen cranberries
  • 2 Tbsp sugar
  • 2 Tbsp water
  • 1 cup powdered sugar
  • 1/2 tsp vanilla bean paste/extract
  • 23 tsp almond milk (as needed)


  1. Take your coconut oil and form into a ball. Place in a small dish and place into the freezer for 10-15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Turn the dough out under a baking sheet covered in parchment paper and flatten into a circle that is 1 inch in height using your hands or a rolling pin.
  6. 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 circle 1 inch in height and then place the baking tray into the freezer for 10 minutes.
  7. 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.
  8. 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.
  9. 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!
  10. 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 the scones, store without the glaze on top.

Keywords: gingerbread scones, cranberry glaze, gingerbread cranberry scones, vegan gingerbread scones, molasses scones, vegan scone recipes, vegan Christmas recipes, Vegan Christmas Desserts, Vegan Thanksgiving Recipes

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