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.
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Servings: 8 scones
Ingredients
Gingerbread Scones
- 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
Cranberry Glaze
- ½ cup fresh or frozen cranberries
- 2 Tablespoons sugar
- 3 Tablespoons water
- 1 cup powdered sugar
- 2-3 teaspoons almond milk as needed
Optional Toppings
- ½ cup sugared cranberries
Instructions
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!
Notes
- 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.
Nutrition
Serving: 1scone with glaze | Calories: 386kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 281mg | Potassium: 329mg | Fiber: 4g | Sugar: 38g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
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