These easy gingerbread scones with vanilla glaze are bursting with fresh cranberries.  The perfect scones for holiday brunches and Christmas morning. Gluten-free and vegan.



In a large bowl, combine almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves.


Add the flax egg, coconut oil, maple syrup, molasses, and vanilla extract to the dry ingredients. Use a rubber spatula to stir in the liquid ingredients. 


Gently fold in the cranberries. Use your hands to gently form dough into an imperfect disc. Transfer bowl to refrigerator and chill for 30 minutes.


Form dough into a smooth and even disc about 6 ½ to 7-inch circle. Use a sharp knife and slice into eight triangles.


Brush the tops of the scones with almond milk. Bake in the preheated oven for 15-18 minutes.


Once mostly cool, drizzle glaze on top of the scones and allow it to set before serving.

Click the link below for the full gingerbread scone recipe!

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