These Vegan Gingerbread Scones will be your new favorite treat! They’re flaky, soft, and full of warm gingerbread flavors like cinnamon and molasses! You won’t believe they’re made healthier with gluten-free ingredients, vegan-friendly, and no refined sugar.
These delicious gingerbread scones are officially a holiday favorite!! After creating these pumpkin scones and these apple cinnamon scones during Fall, I knew we had to come out with a cozy winter version…insert: gingerbread!
You know my love for scones and pretty much whip up a batch on a weekly basis. There are tons of options on my site already like orange cranberry scones, vanilla bean scones, and the best gluten-free sourdough scones! But in light of the holiday season, these homemade gingerbread scones are my new favorite. They’re warm, comforting, and have the perfect flaky, tender texture. And if scones sound intimidating to make, I promise you they are SO much easier than you think — and so much more delicious than the dry, crumbly ones most coffee shops serve.
These gingerbread scones will become your new holiday staple, perfect for Christmas morning, weekend baking, or gifting to family and friends!
What makes these healthy gingerbread scones so delicious?
These gingerbread scones check all the boxes for the perfect scones! Here’s why you’re going to LOVE them:
- Simple ingredients
- Gluten-free, grain-free + vegan
- Coated with crunchy sugar
- Flakey & super tender
- Full of warm holiday flavors
- Low in unrefined sugar
- Easy to freeze & reheat!
Ingredients you’ll need to make gingerbread scones
- Almond Flour: my go-to flour! If you need to make these nut-free, substitute with an all-purpose gluten-free flour.
- Arrowroot Flour: this helps create a the flaky, tender texture. Tapioca flour will also work here!
- Baking Powder & Sea Salt
- Spices: Cinnamon, Ginger & Nutmeg all get used in this recipe to create warm gingerbread flavors!
- Refined Coconut Oil: make sure the coconut oil is still firm and not melted – it’s important to cut it in so create that flaky texture!
- Coconut Milk: full fat canned coconut works best for these scones.
- Maple Syrup
- Molasses: a touch of molasses helps create a classic gingerbread flavor :)
- Vanilla Extract
- Flax Egg: feel free to use a regular egg if they don’t need to be vegan.
- Raw Turbinado Sugar: for sprinkling on top!
How to make the best homemade scones
You’re going to love how easy these vegan scones are to whip up! Here’s how to make them:
- Combine all of the dry ingredients and whisk to combine. Then, you’ll use a pastry cutter, fork, or food processor to cut the firm coconut oil into the dry ingredients, forming little pea-sized bits – which will fluff into flaky pockets!
- M all of your wet ingredients and then fold them into the dry ingredients, not mixing too much! We don’t want to fully incorporate the fat.
- Press the dough onto a sheet of parchment paper or plastic wrap, form into a circle, wrap it up, and place in the refrigerator to firm up for at least an hour.
- Before baking, slice the scone dough into 8 wedges. Make sure they’re not touching each other! Arrange on a baking sheet, brush with coconut milk, and garnish with raw turbinado sugar. Then bake at 375 Farenheit for about 20 minutes or until golden and devour! :)
How to freeze gingerbread scones
To freeze before baking: after making the gingerbread scone dough, you can either freeze the dough, or you can cut the scones and garnish. After cutting and garnishing, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To bake, bake straight from frozen, following the directions as instructed, but adding about 3 to 5 minutes onto the baking time.
To freeze after baking: after baking, place the scones on a baking sheet and freeze until firm. Then transfer to a ziplock back or airtight container, and freeze for up to 6 months. To reheat, bake at 300°F for about 10 to 15 minutes, or until thawed and warmed.
Craving more holiday desserts?
- Chewy Gluten-Free Snickerdoodles
- Maple Pecan Scones
- Peppermint Chocolate Chip Cookies
- Soft Gingerbread Cookies
These Gluten-Free Vegan Gingerbread Scones will be your new favorite treat! They’re flaky, soft, and full of warm gingerbread flavors like cinnamon and molasses! You won’t believe they’re made healthier with gluten-free ingredients, vegan-friendly, and no refined sugar.
2¾ cups (264g) almond flour
- 1 cup (128g) arrowroot flour or tapioca flour
- 1¼ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon nutmeg
- ½ cup (100g) refined coconut oil, firm
- ¼ cup full fat canned coconut milk, plus extra to brush on top of the scones
¼ cup pure maple syrup
- 2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 flax egg, see notes
- Raw turbinado sugar, to sprinkle on top
- In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, and salt. Pulse or whisk together.
- Add in the coconut oil and pulse or use a pastry cutter or fork to work the coconut oil into the dry ingredients until only small chunks of coconut oil remain.
- In a small mixing bowl, whisk together the coconut milk, maple syrup, molasses, vanilla extract, and flax egg. Add to the dry ingredients and stir or pulse until completely combined.
- Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust with more arrowroot flour, and press into a circle, about 1 1/2” thick and 8” across. Place in the refrigerator for 1 hour to chill.
- When ready to bake, preheat the oven to 375F. Cut the circle into 8 scones and separate from each other so they’re not touching. Use a pastry brush to brush on some coconut milk and then sprinkle with raw turbinado sugar, if using. Bake for 20 to 25 minutes or until golden brown.
- Serve warm. Store in an airtight container in the fridge for up to a week.
Keywords: gingerbread scones