Vegan Gingerbread Scones with Vanilla Bean Glaze | Breakfast
Updated: Apr 28
When you want a sweet morning treat, try these flavorful scones, bound with a flax egg (just simple flaxseed meal and water!), spiced with ginger, cinnamon, and cloves, then drizzled with an almond milk glaze. I make a batch of these when I meal prep on a Sunday. I am lucky if there is any left on Wednesday. My kids can't keep their hands off.
1 flax egg
2 cups wholewheat pastry flour (can sub for AP too)
⅓ cup of coconut sugar
1 Tbsp baking powder
1 tsp ginger
½ tsp cinnamon
¼ tsp cloves
¼ tsp sea salt
½ cup + 2 Tbsp unsweetened almond milk
⅓ cup molasses
5 Tbsp coconut oil (in a hardened form) or vegan butter
½ vanilla bean
¾ cup powdered sugar
1 Tbsp unsweetened almond milk (or until you reach your desired consistency)
Preheat your oven to 400 degrees. Prepare a baking sheet with parchment paper.
In a small/medium bowl make your flax egg. Let sit for 5 minutes.
Next, in a large bowl add all your dry ingredients and whisk to combine.
After your flax egg has sit for 5 minutes, add the almond milk and molasses. Whisk to combine fully. This takes a minute or 2! Set aside.
Add your hardened coconut oil to your dry ingredients. Using a pastry cutter or a fork, cut the coconut oil into the mixture until the coconut oil is the side of peas or such.
Next, slowly pour your wet ingredients into your dry. Mix until just combined (careful not to over mix). There will still be a little flour at the bottom of the bowl, that is okay! (see picture for reference).
Take your scone batter and place on a prepared baking sheet. Shape into about a 7-8 inch circle.
Using a sharp knife cut into 8 equal-sized triangles.
Place in oven. Bake for 14 minutes.
After the 14 minutes, cut the scones again (where you previously cut) and pull apart so the sides have time to bake.
Bake for 2-4 more minutes (16-18 total). Or until golden brown and cooked through.
Let cool for 10 minutes.
To make the glaze, add all ingredients to a bowl and whisk to combine. Drizzle on top of your scones. Keep scones fully covered for freshness. Enjoy!