Gingerbread Scones
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.
Servings 8 scones
Ingredients
- 2¾ cups (264g) blanched 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
Instructions
- In a food processor or large mixing bowl, combine the blanched almond flour, arrowroot flour, baking powder, cinnamon, ginger, nutmeg and salt. Pulse or whisk together.2¾ cups (264g) blanched almond flour, 1 cup (128g) arrowroot flour, 1¼ teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon sea salt, ¼ teaspoon nutmeg
- 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.½ cup (100g) refined coconut oil
- 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.¼ cup full fat canned coconut milk, ¼ cup pure maple syrup, 2 tablespoons molasses, 1 teaspoon vanilla extract, 1 flax egg
- 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.Raw turbinado sugar
- Serve warm. Store in an airtight container in the fridge for up to a week.
Notes
For the flax egg, combine 1 tablespoon flax meal + 2½ tablespoons water in a small bowl. Whisk and let set for 5 to 10 minutes, until thickened. If you prefer, you can use a regular egg.
