These vegan gingerbread scones are the perfect treat for a cozy morning or an afternoon snack. They are filled with warm spices and have a rich, molasses flavor that will remind you of classic gingerbread cookies. Plus, they are completely dairy-free and vegan, making them a delightful option for everyone to enjoy.
When preparing this recipe, you might need to pick up a few specific ingredients that aren't always in the pantry. Vegan butter is essential for achieving the right texture and flavor, so make sure to grab a high-quality brand. Molasses is another key ingredient, providing the deep, rich sweetness that defines gingerbread. Lastly, ensure you have non-dairy milk on hand, such as almond or soy milk, to keep the recipe vegan.
Ingredients for Vegan Gingerbread Scones
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store or Freeze Your Scones
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.
How to Reheat Leftovers
- 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.
Essential Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Vegan Gingerbread Scones Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- ¼ cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Ground ginger
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground cloves
- ¼ teaspoon Salt
- ½ cup Vegan butter, cold cut into small pieces
- ½ cup Molasses
- ¼ cup Non-dairy milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground ginger, ground cinnamon, ground cloves, and salt.
- Add the cold vegan butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- In a small bowl, mix together the molasses and non-dairy milk. Pour this mixture into the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Let them cool on a wire rack before serving.
Nutritional Value
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