These Gingerbread scones with Vanilla Bean Glaze are sweetened with molasses for that classic holiday flavor and glazed to perfection. It’s an easy, comforting, vegan treat made with whole wheat flour. Perfect served with a hot cup of coffee or tea on Christmas morning!
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It’s my 28th birthday today. I know, hard to believe.
But over these 28 years, I’ve learned to celebrate the little things in life, including my birthday. I’ve never been one to truly celebrate my birthday. It always felt weird to me. Maybe it’s the whole “center of attention” thing I don’t care for. But this year I am changing my perspective and celebrating the day I came into this world. It is just a day, but it is a pretty awesome (birth)day, so why not embrace it?
And today I am embracing it with these deliciously scrumptious Gingerbread Scones!
Gingerbread Scones with Vanilla Bean Glaze
Oh, did you guys want to talk about some (birthday) gingerbread scones? COOL, me too.
Some of you may be like “What the heck? Where’s the cake?!” But for those of you that know me well, these gingerbread scones should come as no surprise to you.
And obviously these homemade scones are not even close to cookies or ice cream in the slightest. But I’ve been waiting patiently all month for the perfect time to share some gingerbread scones with you and today just happened to work out perfectly. Truthfully, I have so many seasonal recipe ideas written down for this month that I may just have to go into January with some of them. There are just not enough days in December for all of the holiday flavors I want to share!
They’re perfect with a cup of coffee (or tea!) and have just the right amount of molasses flavor. I had to make a couple adjustments from my tried and true chocolate chip scones. But after a couple of test batches, these vegan gingerbread scones are ready for the world!
Ingredients For Gingerbread Scones
- whole wheat white flour (or whole wheat pastry flour)
- baking powder
- salt
- ground ginger
- ground cinnamon
- nutmeg
- frozen coconut oil
- non-dairy milk (coconut, almond or cashew)
- molasses
- vanilla extract
- vanilla bean
- powdered sugar
How to Make Vegan Gingerbread Scones
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- In a large mixing bowl–or bowl of a food processor–add flour, baking powder, salt, ground ginger, ground cinnamon, and nutmeg. Whisk or pulse until well combined and set aside.
- Grate the frozen coconut oil into the dry ingredients, then blend using dough blender. OR process frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, molasses, and vanilla extract to the bowl of dry ingredients (remove the blade from the food processor). The dough will be thick and sticky.
- With floured hands, shape dough into a large circle, about 8″ in diameter, on the prepared baking sheet. Using a large, sharp knife, make 8-10 triangle slices into dough.
- Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the vanilla bean glaze: slice down vanilla bean and scrape out seeds into a medium bowl. Add powdered sugar and milk, whisk together until smooth. Place baking sheet under wire rack before pouring glaze over scones. Allow glaze to dry and enjoy!
A Little Note on Frozen Coconut Oil
I’ve heard some feedback that the frozen coconut oil is a little hard to grate. Which, I won’t lie, it’s not the easiest thing to do. But the reason for this is the frozen coconut oil helps with the crumbly texture of the scones. If you use more softened coconut oil, the scones become much more fluffy and bread-like.
Anyways, I wanted to show you that if you have a food processor, you can actually process the frozen coconut oil into chunks with the dry ingredients and you’ll achieve the same results for the dough!
The Vanilla Bean Glaze
And while these gingerbread scones are great on their own, a little vanilla bean glaze was kind of necessary, don’t you think?
To get the most bang for your buck (those vanilla beans are expensive!), slice the vanilla bean in half and scrape out all the seeds. Add the powdered sugar and enough non-dairy milk until you have a smooth, pourable glaze.
BONUS: Save the vanilla bean pod and place it in a container with sugar. Now you have vanilla sugar to sweeten your coffee, tea or more baked goods!
Tips For The Best Gingerbread Scones:
- Use a full 2 teaspoons ginger for extra gingerbread flavor!
- Use a food processor to process the frozen coconut oil into smaller bits for the flakiest vegan scones recipe.
- Canned coconut milk offers the best texture for the gingerbread scones, but almond or cashew milk also work.
- If not vegan, sub an equal amount of frozen, grated butter.
How To Store
These gingerbread scones are best the day they are made, freshly glazed.
To store, place in an airtight container and store on your kitchen counter for up to 3 days.
To freeze, do not glaze, double wrap each gingerbread scone in plastic wrap and freeze for up to 1 month. When ready to serve, defrost in the fridge overnight or to room temperature, pour fresh vanilla bean glaze over top and enjoy!
More Scones Recipes You’ll Love:
If you make this Gingerbread Scones recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Gingerbread Scones
Ingredients
For the scones:
- 2 1/4 cups whole wheat white flour or whole wheat pastry flour, plus more for hands
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground ginger, use 2 tsp for more ginger flavor
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg, optional
- 1/3 cup + 1 TBS frozen coconut oil*
- 1 cup non-dairy milk**
- 1/4 cup molasses
- 1 tsp vanilla extract
For the Glaze:
- 1 vanilla bean
- 1 cup powdered sugar
- 1 TBS non-dairy milk, I like to use coffee creamer for richer taste
Instructions
- Preheat oven to 375ºF and line a large baking sheet with parchment paper or silicone mat. Set aside.
- In a large mixing bowl–or bowl of food processor–add flour, baking powder, salt, ground ginger, ground cinnamon, and nutmeg. Whisk until well combined and set aside–pulse dry ingredients together if using food processor..
- The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, process frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, molasses, and vanilla extract to bowl of dry ingredients with a large spatula (remove blade from food processor bowl). The dough will be thick and sticky.
- With floured hands, shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8-10 triangle slices into dough.
- Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Once the scones have cooled (about 20 minutes on wire rack) make the vanilla bean glaze: slice down vanilla bean and scrape out seeds into medium bowl. Add powdered sugar and milk, whisk together until smooth. Place baking sheet under wire rack before pouring glaze over scones. Allow glaze to dry, enjoy!
Recipe Notes:
Nutrition Information
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