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gingerbread scones being drizzled with pink cranberry glaze

Vegan Gingerbread Scones with Cranberry Glaze

Flaky and soft Gingerbread scones made with real molasses and warming spices topped with all-natural pink cranberry glaze.
5 from 3 votes
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Course: Breakfast + Brunch
Cuisine: Vegan
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 scones

Ingredients 

Gingerbread Scones

  • ½ cup coconut oil
  • 2 ¼ cups pastry flour
  • 2 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ cup brown sugar
  • ½ cup almond milk or other milk alternative such as coconut milk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 5 Tablespoons light molasses
  • ¼ cup sugar optional- to top scones

Cranberry Glaze

  • ½ cup fresh or frozen cranberries
  • 2 Tablespoons sugar
  • 2 Tablespoons water
  • 1 cup powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2-3 teaspoons almond milk as needed

Instructions

Make the gingerbread scones

  • 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 circle that is 1 inch in height 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 circle 1 inch in height 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 14-18 minutes until slightly browned on the outside. Remove from the oven and place each scone on a rack to cool.

Make the cranberry glaze

  • While the scones are cooling, make your glaze. Add ½ 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 ½ 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!

Notes

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.

Nutrition

Serving: 1scone with glaze | Calories: 404kcal | Carbohydrates: 67g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 427mg | Potassium: 329mg | Fiber: 4g | Sugar: 41g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!