Vegan Gingerbread Scones Recipe

Flour: The base of the scone, providing structure and texture.

Brown sugar: Adds sweetness and a slight caramel flavor.

Baking powder: Helps the scones rise and become fluffy.

Ground ginger: Gives the scones their signature gingerbread spice.

Ground cinnamon: Adds warmth and depth to the flavor profile.

Ground cloves: Provides a hint of spiciness and complexity.

Salt: Enhances the flavors of the other ingredients.

Vegan butter: Keeps the scones tender and adds richness.

Molasses: Adds a deep, rich sweetness and classic gingerbread flavor.

Non-dairy milk: Helps bind the ingredients together and keeps the scones moist.

When incorporating the cold vegan butter into the dry ingredients, ensure that it remains in small, pea-sized pieces. This will create pockets of steam during baking, resulting in a flakier texture for the scones. Using a pastry cutter or your fingers, work quickly to avoid melting the butter, which can compromise the texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the scones slightly denser.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for a more intense and fresh flavor.

• ground cinnamon - Substitute with cinnamon sticks: Grind cinnamon sticks to get a fresher and more aromatic spice.

• ground cloves - Substitute with allspice: Allspice has a similar flavor profile and can be used in equal amounts.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and contains trace minerals.

• vegan butter - Substitute with coconut oil: Coconut oil is a good vegan alternative that provides a similar texture and richness.

• molasses - Substitute with maple syrup: Maple syrup is a natural sweetener with a different but complementary flavor profile.

• non-dairy milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a subtle coconut flavor.

• To keep your vegan gingerbread scones fresh and delightful, store them in an airtight container at room temperature. They will stay good for up to 2-3 days.

• If you want to extend their shelf life, you can refrigerate the scones. Place them in an airtight container or wrap them individually in plastic wrap. They will last for about a week in the fridge.

• For longer storage, freezing is an excellent option. First, let the scones cool completely on a wire rack. Then, wrap each scone tightly in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped scones in a freezer-safe bag or airtight container. Label the container with the date to keep track of their freshness. They can be frozen for up to 2-3 months.

• When you're ready to enjoy a frozen scone, thaw it at room temperature for a few hours or overnight in the refrigerator. For a warm, freshly-baked taste, reheat the scones in a preheated oven at 350°F (175°C) for about 5-10 minutes.

• If you prefer a quicker method, you can also microwave the scones. Place a scone on a microwave-safe plate and heat it on medium power for 20-30 seconds, or until warmed through.

• To add a touch of freshness, consider glazing the scones after reheating. A simple glaze made from powdered sugar and a splash of non-dairy milk can elevate their flavor and texture.

• For an extra burst of flavor, serve the scones with a dollop of vegan butter or a drizzle of maple syrup. Enjoy your vegan gingerbread scones with a cup of herbal tea or coffee for a delightful treat.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through. This method helps retain their moisture and texture.
• For a quicker option, use a microwave. Place a damp paper towel over the scones and microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them rubbery.
• If you have an air fryer, set it to 300°F (150°C). Place the scones in the basket and heat for 3-5 minutes. This method can help maintain their crispiness.
• For a stovetop method, use a non-stick skillet. Heat the skillet over low heat and place the scones in it. Cover with a lid and heat for 5-7 minutes, flipping halfway through. This method is great for a slight crust on the outside.

• Oven: Preheat to 400°F (200°C) to bake the scones to golden perfection.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and non-stick baking.

• Large mixing bowl: Whisk together the dry ingredients to ensure even distribution.

• Whisk: Mix the flour, brown sugar, baking powder, and spices thoroughly.

• Pastry cutter: Cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs.

• Small bowl: Combine the molasses and non-dairy milk before adding to the dry ingredients.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Floured surface: Turn the dough out onto this surface to shape and cut it.

• Knife: Cut the dough into 8 wedges for even baking.

• Wire rack: Cool the scones on this to prevent them from becoming soggy.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a food processor: Quickly cut the vegan butter into the dry ingredients using a food processor instead of a pastry cutter or fingers.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This allows you to bake the scones whenever you're ready.

Batch bake: Double the recipe and freeze half of the scones before baking. This way, you have a ready-to-bake batch for next time.