• Prep Time: 40 MINS
  • Cooking Time: 20 MINS
  • Serves: 6

Vegan Gingerbread Scones

  • Recipe Submitted by on

 Ingredients List

  • 1 3/4 cup |220 grams your favourite gluten free all purpose flour blend
  • 1 1/4 teaspoon xanthan gum (affiliate)
  • 1/4 cup | 50 grams coconut sugar (can sub with can sugar)
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 2 tablespoon blackstrap molasses
  • 1/4 cup | 55 grams coconut oil (creamy and somewhat solid - not melted or in a liquid state)
  • 1 cup | 225 g coconut milk, full fat & from a can
  • Maple Glaze
  • 1/2 cup | 56 grams sifted powdered sugar*
  • 1-2 tablespoons | 15-30 ml maple syrup


Whisk together the flour sugar, baking powder, salt, cinnamon, cloves and ginger together in a large mixing bowl and combine.

Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
Add the coconut milk and the molasses to the bowl and stir until a soft dough forms.

Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.

Maple Glaze
Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!

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