These Gingerbread Scones are a modern spin on a traditional treat, crafted with wholesome ingredients and packed with bold gingerbread spices! Each scone is perfectly moist and tender on the inside and topped off with a drizzle of maple glaze. They make for the most delicious, vegan, gluten free and grain free treat to enjoy this holiday season!
For a good chunk of my life I detested and avoided scones because I thought they were dry, crumbly and unsatisfying. Luckily a few amazing bakeries changed my mind about scones in the last few years and now I can’t get enough! When done well, a scone isn’t really that dry. And these gingerbread scones are especially moist and tender so whether you’re a self-proclaimed scone lover or hater, I know you’re going to be obsessed with these.
As we enter December and Christmas season, I think a lot of us are turning inward and in the mood to bake up some cozy treats! And what screams Winter/Christmas more than gingerbread flavors!? I gotchu covered because now you can enjoy a delicious festive treat that’s also suitable for dietary restrictions. These gingerbread scones are vegan, gluten free, grain free and made with more wholesome ingredients…but you wouldn’t even know.
I’m so so proud of how these turned out! While they aren’t quite like your traditional scones, they are freaking delish. My husband couldn’t get enough and quite literally made a comment about them after every single bite lol. Safe to say these are going to be on repeat in our house this month…and maybe I’ll even bake up some for friends and family as a fun, affordable and cute little Christmas gift. Enjoy y’all!
Why You’ll Love these Gingerbread Scones
- They are the perfect festive treat or breakfast to enjoy during the Christmas season!
- These gingerbread scones are vegan, gluten free and grain free.
- They are incredibly moist and tender…no dry scones around here!
- They’re made with more wholesome ingredients.
- Each scone is topped with a drizzle of luscious maple glaze.
What You Need to Make these Gingerbread Scones
For the Gingerbread Scones:
- Almond Flour: These gingerbread scones are both gluten free and grain free by using almond flour as the base. This yields super moist and tender scones…not dry ones!
- Tapioca Flour: Tapioca flour (or starch) is an important grain free addition to these scones because it balances out the fat content of the almond flour and makes the scone dough a bit lighter, instead of overly moist and dense. You can try substituting arrowroot flour/starch, but I haven’t tested this myself yet.
- Coconut Flour: Coconut flour is super absorbent so a little goes a long way in helping to ensure these gingerbread scones have a nice structure to them.
- Baking Powder: This is the leavening agent to make the scones rise and be fluffy.
- Ground Ginger, Cinnamon, Cloves & Kosher Salt: We’re creating a simple homemade gingerbread spice blend for these scones. If you have a store-bought one on hand you can try substituting 1.75 tsp of that…but don’t forget the salt.
- Avocado Oil Shortening: To keep these gingerbread scones dairy free and vegan, I used this Chosen foods avocado oil shortening. But you could also try using normal shortening or even ghee/unsalted butter if you can tolerate dairy. Make sure that it’s very cold before using!
- Molasses: It’s important to use normal molasses, NOT blackstrap molasses. Blackstrap molasses will make these scones more bitter and not sweet enough.
- Full-Fat Canned Coconut Milk: Be sure to chill it first! You could also use a normal or vegan heavy cream.
For the Maple Glaze:
- Powdered Sugar: Also known as confectioner’s sugar, this is the main ingredient for the maple glaze.
- Maple Syrup: The maple flavor really compliments the gingerbread scones!
- Non-Dairy Milk: A small amount of your favorite non-dairy milk (or you could even use water) to thin out the glaze.
- Vanilla Extract: Just a splash.
- Kosher Salt: Maple + salt is a match made in heaven.
How To Make these Vegan & Gluten Free Gingerbread Scones
Chill the Shortening & Coconut Milk:
First, make sure that your shortening has been sitting in the freezer for about 20 minutes. Similarly, make sure your coconut milk is cold (directly from the fridge/freezer, NOT your pantry). Using cold ingredients is crucial to making scones!
Mix together Dry Ingredients & Cut in Shortening:
Next, in a large bowl whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, baking powder and spices. Then, add the cold shortening and use a pastry cutter (or two butter knifes or forks) to cut it into the dry ingredients until the shortening is in pea-sized clumps.
Add Molasses & Coconut Milk and Stir:
Make a well in the center of the bowl and pour in the molasses followed by the chilled coconut milk. Use a spatula to stir the dough until fully combined. It will be relatively thick yet sticky, and you should see clumps of shortening.
Chill Dough, then Form into a Circle:
Transfer the whole bowl to the freezer to chill for 15 minutes. Meanwhile, line a baking sheet with parchment paper and lightly flour (with tapioca flour) a clean work surface. Once the dough is done chilling, turn it out onto the floured surface and use your hands to gently form it into a circle that’s 8″ in diameter
Cut Scones & Freeze Again:
Next, use a bench scraper or a sharp knife to cut the dough into 8 triangles. Carefully transfer each scone to the baking sheet, leaving some space in between. Transfer the whole baking sheet to the freezer to chill for 15 more minutes. Meanwhile, preheat your oven to 400F.
Bake Scones & Let Cool:
After the scones are done chilling, transfer them to the oven and bake for about 14-15 minutes, or until lightly golden on the edges. Allow them to cool for 10-15 minutes before adding the glaze.
Prepare Glaze & Drizzle over Scones:
Finally, in a small bowl mix together all of the maple glaze ingredients with a spoon. Feel free to add more milk or more powdered sugar if you want the consistency thinner or thicker, respectively. Use your spoon to drizzle each scone with the maple glaze. Enjoy!
Why Do I Need to Chill the Ingredients & the Scone Dough?
One of the cardinal rules of scone making is that you want to keep everything as cold as possible! This starts with your ingredients. Be sure to chill your shortening/butter in the freezer for at least 20 minutes, and use coconut milk directly from the fridge. Don’t take it out of the fridge/freezer until right when you’re ready to use it.
Secondly, we are also going to chill the dough before forming it into scones, as this will make it easier to work with. This is especially important in a gluten/grain free recipe that involves almond flour, because it’s a bit stickier. After cutting it into triangles and placing the scones onto a baking sheet, you’ll pop them into the freezer one more time to make sure all the ingredients are cold.
The ultimate goal here is to make sure that the shortening/butter doesn’t melt and get absorbed into the flour until it’s in the oven. This will help yield a better, fluffier scone structure. I promise it’s worth the wait!
What Type of Molasses Should I Use for these Gingerbread Scones?
It’s important to use traditional unsulphured molasses – I like this one from Grandma’s brand. I have also tested these gingerbread scones with blackstrap molasses and the result is much more bitter and less sweet…wouldn’t recommend lol.
Substitution FAQs:
- Can I use different flours?: Unfortunately, no! I know it’s annoying to have to buy/use 3 different types of flours for this recipe, but it really is crucial to achieving the perfect the scone texture while keeping them gluten and grain free.
- I can’t find that avocado oil shortening, what can I use instead? Feel free too substitute normal shortening or if you’re not dairy free, you can try using ghee or unsalted butter. Either way, make sure it’s well chilled!
- Can I use a different type of milk? I would NOT recommend using something like almond milk for the scone dough as it won’t be thick and creamy enough. However you CAN substitute a vegan heavy cream alternative (such as Country Crock Plant Cream) or even normal heavy cream.
How Should I Store these Vegan & Gluten Free Gingerbread Scones?
After the gingerbread scones have cooled down completely, transfer them to an airtight container and store at room temperature for about 4 days!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Dessert Recipes?
- Gluten Free Apple Cider Donuts (Baked)
- Gluten Free Pumpkin Muffins (High Protein)
- Paleo Brownies with Sweet Potato and Tahini
- Paleo Almond Orange Loaf Cake
- Gluten Free Monster Cookies
- Gluten Free Lemon Poppyseed Muffins
Gingerbread Scones (Vegan + Gluten Free)
Equipment
- whisk
- pastry cutter or two butter knives or forks
- spatula
- baking sheet
- parchment paper
- bench scraper or sharp knife
- small bowl
- spoon
Ingredients
For the Gingerbread Scones:
- 2 cups almond flour (188g)
- ¾ cup tapioca flour (99g)
- ¼ cup coconut flour (25g)
- ¼ cup coconut sugar (40g)
- 1.5 tsp baking powder
- ¾ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp kosher salt
- 5 tbsp avocado oil shortening (68g), cold*
- ½ cup full-fat canned coconut milk (120ml), cold**
- ¼ cup unsulphured molasses (87ml)***
For the Maple Glaze (Optional):
- 1 cup powdered sugar (126g)
- 1.5 tbsp maple syrup
- 2 tsp non-dairy milk of choice
- splash of vanilla extract
- pinch of kosher salt
Instructions
- First, make sure that your shortening has been sitting in the freezer for about 20 minutes. Similarly, make sure your coconut milk is cold (directly from the fridge/freezer, NOT your pantry). Using cold ingredients is crucial to making scones!
- In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, coconut sugar, baking powder and spices.2 cups almond flour, ¾ cup tapioca flour, ¼ cup coconut flour, ¼ cup coconut sugar, 1.5 tsp baking powder, ¾ tsp ground ginger, ½ tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp kosher salt
- Then, add the cold shortening and use a pastry cutter (or two butter knifes or forks) to cut it into the dry ingredients until the shortening is in pea-sized clumps.5 tbsp avocado oil shortening
- Make a well in the center of the bowl and pour in the molasses followed by the chilled coconut milk. Use a spatula to stir the dough until fully combined. It will be relatively thick yet sticky, and you should see clumps of shortening.¼ cup unsulphured molasses, ½ cup full-fat canned coconut milk
- Transfer the whole bowl to the freezer to chill for 15 minutes. Meanwhile, line a baking sheet with parchment paper and lightly flour (with tapioca flour) a clean work surface. Once the dough is done chilling, turn it out onto the floured surface and use your hands to gently form it into a circle that's 8" in diameter.
- Use a bench scraper or a sharp knife to cut the dough into 8 triangles. Carefully transfer each scone to the baking sheet, leaving some space in between. Transfer the whole baking sheet to the freezer to chill for 15 more minutes. Meanwhile, preheat your oven to 400F.
- After the scones are done chilling, transfer them to the oven and bake for about 14-15 minutes, or until lightly golden on the edges. Allow them to cool for 10-15 minutes before adding the glaze.
- In a small bowl, mix together all of the maple glaze ingredients with a spoon. Feel free to add more milk or more powdered sugar if you want the consistency thinner or thicker, respectively. Use your spoon to drizzle each scone with the maple glaze. Enjoy!1 cup powdered sugar, 1.5 tbsp maple syrup, 2 tsp non-dairy milk of choice, splash of vanilla extract, pinch of kosher salt
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
The texture of these looks like the best scones I ever tried at a coffee shop in grad school! The soft, light kind 🤤 I will have to try!
Hope you love em!!