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    Salted Plains » Recipes » Vegan

    Gingerbread Scones With Cranberries (GF + V)

    Published: Dec 24, 2014 · Modified: Mar 17, 2020 by Tessa · This post may contain affiliate links · 14 Comments

    Jump to Recipe Print Recipe

    These gluten-free Gingerbread Scones with bursts of fresh cranberries are the perfect holiday treat for breakfast, brunch, or anytime! Vegan too.

    Gluten-free + Vegan Gingerbread Scones with Cranberries | saltedplains.com

    In our five years of marriage, our holiday travel schedule has evolved. In the beginning, we'd fly from NYC to Kansas City, stay, visit, rent a car, drive to Oklahoma, stay, visit, turn around and drive back to KC to catch our plane home.

    Now things are a little less complicated and we're certainly less travel weary when it's all said and done.

    c3Although a badge of honor of sorts, these days we're fortunate to leave the NY area airports out of our routine. Things are simpler, quieter, and less populated.

    We spend the few days leading up to Christmas in Oklahoma with Heath's family and leave early Christmas morning to head back to Kansas City and see mine. Both of us have grown to love that early Christmas morning time on the road.

    Hardly a soul is out, allowing for the expansive Oklahoma landscape to really fill your view with full force. The red Oklahoma earth turns slowly into farm fields and rolling hills, until the Kansas Flint Hills surround and gives way unto our path into Missouri.

    Gluten-free + Vegan Gingerbread Scones with Cranberries | saltedplains.comWhile always armed with coffee, the realization that there is nothing open to grab a bite to eat on a holiday morning like this never hits until it's too late.

    This year I am prepared to change that. With scones! Gingerbread scones.

    While gingerbread men and houses will always be front of mind, ginger snaps, gingerbread thumbprints, and even gingerbread granola can be added to the spicy and sweet flavor of the holidays.

    Gluten-free + Vegan Gingerbread Scones with Cranberries | saltedplains.com

    These gingerbread scones are made with coconut oil instead of butter and with whole-grain sorghum and almond flour for a healthier and more protein-packed scone.

    The bursts of tart cranberries with the drizzle of orange icing complement the spice of the gingerbread in a delightful way. Table or road ready in less than an hour.

    Gluten-free + Vegan Gingerbread Scones with Cranberries | saltedplains.com

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Gluten-free + Vegan Gingerbread Scones with Cranberries | saltedplains.com

    Gingerbread Scones With Cranberries (Gluten-free + Vegan)

    Combining the spice of gingerbread with the tart freshness of cranberry and orange, these gluten-free and vegan Gingerbread Scones with Cranberries are an easy, festive treat for breakfast, brunch, or snack.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 18 minutes
    Total Time: 33 minutes
    Servings: 8 servings
    Calories: 377kcal
    Author: Tessa

    Ingredients

    For Scones

    • 1 flax egg 1 tablespoon flaxseed meal plus 3 tablespoons hot water
    • ¾ cup sweet white rice flour I use Bob's Red Mill for flours
    • 1 cup almond meal/flour
    • ½ cup whole grain ground sorghum
    • ½ cup arrowroot starch
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • 1 teaspoon ground ginger
    • ¾ teaspoon ground cinnamon
    • ⅛ teaspoon ground cloves
    • ½ cup coconut sugar
    • 5 tablespoons coconut oil solid
    • ¼ cup unsweetened almond milk
    • 2 teaspoons apple cider vinegar
    • 1 tablespoon pure vanilla extract
    • ¼ cup molasses
    • ½ cup fresh cranberries halved.

    Orange Icing

    • ½ cup organic powdered sugar
    • 2 tablespoons orange juice

    Instructions

    • Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • In a small bowl combine and stir together your flaxseed meal and water, set aside.
    • In a large bowl, combine white rice flour, almond meal, sorghum, arrowroot starch, salt, baking powder, ginger, cinnamon, cloves, and coconut sugar. Whisk to fully combine.
    • With a pastry cutter or two knives, cut in coconut oil to dry ingredients until coconut oil is small and pea-sized. If you need, use your hands to cut in coconut oil.
    • In a medium bowl, add almond milk, apple cider vinegar, and vanilla extract and whisk to combine. Add molasses and whisk. Whisk in flax egg mixture.
    • Add liquid mixture to dry ingredients, stirring with a spatula until all ingredients are thoroughly incorporated. (If mixture seems too dry, add a tablespoon or two more of almond milk, or if it seems too wet and sticky, add additional almond flour). Fold in cranberries. With your hands, form dough into a ball and place in center of baking sheet. Flatten ball until it is about an inch thick. Cut into 8 triangles.
    • Bake for 15 to 18 minutes until bottom edges start to brown. Cool baking sheet with scones on wire rack for 5 minutes.
    • While scones are baking, whisk together ingredients for the orange icing. When scones come out of the oven, drizzle with icing using a fork.
    • After scones have cooled for 5 minutes, serve immediately. Scones are best the day they are made but can be kept in an airtight container for a day or two.

    Notes

    Adapted from Lexie's Kitchen GF Vegan Scones.

    Nutrition

    Calories: 377kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 340mg | Potassium: 222mg | Fiber: 3g | Sugar: 23g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 161mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Reader Interactions

    Comments

    1. Sue

      October 17, 2015 at 12:16 am

      can eggs be substituted for the flaxseed? If so, how many eggs would be used?

      Reply
      • Tessa

        October 19, 2015 at 1:41 pm

        Hi Sue! I have not made this recipe using eggs, but one egg should work as a substitution for the flax egg. If you try it with an egg, I'd love to hear how it works out for you. Thanks so much!

        Reply
    2. Kelly - A Side of Sweet

      December 31, 2014 at 7:10 pm

      5 stars
      Love the lighting in these photos! They are absolutely gorgeous!

      xxo,
      Kelly
      http://asideofsweet.com

      Reply
      • Tessa

        January 01, 2015 at 8:00 pm

        Thanks so much, Kelly! Happy New Year!

        Reply
    3. Jennifer S

      December 29, 2014 at 7:06 pm

      Any idea of the nutritional content of these???

      Reply
      • Tessa

        January 01, 2015 at 7:58 pm

        Hi Jennifer! I'm not sure of the nutritional content such as calories, fat, etc., but I do sometimes use this website, to calculate those things from different recipes. Sorghum flour is high in dietary fiber, protein, and iron, and almond meal provides vitamin E, manganese, and healthy monounsaturated fats, giving these scones a little more nutritional value than the average scone. I hope that helps - happy new year!

        Reply
    4. Nikki @ Active Vegetarian

      December 28, 2014 at 6:44 pm

      Mmm.... anything Gingerbread - I am sold! Can't wait to try these, Thanks for sharing! :)

      Reply
      • Tessa

        December 28, 2014 at 10:17 pm

        I am a big gingerbread fan as well. Hope you enjoy, Nikki!

        Reply
    5. Oana

      December 26, 2014 at 8:57 am

      5 stars
      I've been trying to make scones a couple of times but was never satisfied with the result. Yours however look great, well done!

      Reply
      • Tessa

        December 26, 2014 at 11:13 pm

        Thanks so much, Oana!

        Reply
    6. Thalia @ butter and brioche

      December 26, 2014 at 5:54 am

      5 stars
      You definitely have inspired me to make some scones after seeing this post. You gingerbread and cranberry scones look SO delicious!

      Reply
      • Tessa

        December 26, 2014 at 11:01 pm

        I'm always so intimidated to make scones but they come together so easily! Thanks, Thalia!

        Reply
    7. Christina @ Bake with Christina

      December 25, 2014 at 2:00 pm

      Mmm gingerbread scones sound SO good right now! And I love the addition of cranberries too! Pinned!

      Merry Christmas!! :)

      Reply
      • Tessa

        December 25, 2014 at 11:26 pm

        Merry Christmas to you, Christina! Thanks so much!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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