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A scone on a plate.
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Gingerbread Scones with Vanilla Glaze

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.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 servings
Calories 377kcal
Author Tessa

Ingredients

  • 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
  • 4 tablespoons coconut oil, melted and cooled
  • 2 cups (216 g) + 2 tablespoons almond flour plus extra for sprinkling
  • ½ cup (63 g) arrowroot starch
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • teaspoon ground cloves
  • 4 tablespoons maple syrup, room temperature
  • 2 tablespoons blackstrap molasses
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup (96g) fresh cranberries, rinsed and dried
  • 1 tablespoon unsweetened almond milk or non-dairy milk for brushing tops

Vanilla Glaze (optional)

  • 1 cup organic powdered sugar
  • 1-2 tablespoons unsweetened almond milk or non-dairy milk
  • ½ teaspoon pure vanilla extract

Instructions

  • In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside.
  • In a large bowl, combine almond flour, arrowroot starch, baking powder, salt, cinnamon, ginger, and cloves. Whisk to thoroughly combine.
  • Add the flax egg, coconut oil, maple syrup, molasses, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left.
  • Gently fold in the cranberries, making sure to integrate remaining dry pieces. Use your hands to gently form dough into an imperfect disc. Place back in the bowl. Molasses makes this a very sticky dough, so sprinkle additional almond flour on top to loosely shape. If there are loose cranberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
  • While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • When the dough is chilled, place a piece of parchment paper on top of a cutting board. Sprinkle it with almond flour. Transfer dough from bowl to cutting board. If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough.
  • Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
  • Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk.
  • Bake for 15-18 minutes. Tops of scones should be golden brown and scones baked through. Check at the 15 minute mark to see if edges are getting too brown, tent with foil if necessary.
  • Allow scones to cool on pan. If using vanilla glaze, stir together ingredients in a small bowl as scones cool. Once mostly cool, drizzle glaze and allow it to set before serving.

Notes

To store: Scones are best the day they are made. Store in an airtight container at room temperature for 2-3 days. They can be kept in the refrigerator for up to a week. 
  • If the dough is extremely sticky after chilling, add a tablespoon at a time of almond flour to make a more cohesive dough and one that you can form into a disc. Sprinkle and pat the almond flour on both sides of the disc to integrate. 
  • If you don't want to use vanilla glaze or don't have those ingredients on hand, sprinkle coarse sugar on the tops of the gingerbread scone dough triangles. 

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