Festive Vegan Gingerbread Scones

Celebrate the holiday season with these delightfully spiced Vegan Gingerbread Scones. Each bite is infused with the unmistakable warmth of ginger, cinnamon, and molasses, while fresh orange juice adds a lively citrus note. The chia seeds not only replace eggs for binding but also bring a satisfying texture, and pecans contribute gentle crunch and nutty richness. Chilled coconut oil ensures the scones are tender on the inside and lightly crisp on the outside, making them perfect for sharing at special breakfasts or cozy afternoon teas.

Inspired by classic flavors and simple vegan swaps, these scones come together in under an hour with just a handful of pantry staples. Whether you’re making them for a festive brunch or as a treat to enjoy with a hot cup of tea, their inviting aroma and rich, comforting taste are sure to bring people together. Serve them warm straight from the oven, with an optional drizzle of orange glaze or dusting of powdered sugar for extra flair.

Festive Vegan Gingerbread Scones

Print Recipe

By Malini Serves: 16 Prep Time: 20 m Cooking Time: 20 m

Ingredients

• 1 orange
• 2 tablespoons water, or as needed
• 2 tablespoons chia seeds
• 1 tablespoon blackstrap molasses
• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 3/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup finely chopped pecans

Instructions

1

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

2

Juice the orange into a measuring cup. Add enough water to make 8 ounces. Stir in chia seeds and molasses, and let the mixture sit for about 10 minutes until thickened.

3

In a food processor, combine the flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt. Pulse briefly to mix.

4

Cut the chilled coconut oil into pieces and add them to the flour mixture. Pulse until the mixture resembles coarse wet sand.

5

Pour in the orange-chia mixture and pulse just until the dough begins to form.

6

Transfer dough to a large bowl, fold in the chopped pecans, and lightly knead until evenly mixed.

7

Move the dough onto a floured surface, divide in half, and shape each half into a 1-inch thick round. Cut each round into 8 wedges.

8

Arrange wedges on the prepared baking sheet and bake for about 20 minutes, until the scones are firm on top and have dry edges.

Notes

Tips:
For extra flavor, zest the orange before juicing and add the zest to your dough., Ensure your coconut oil is well-chilled for the flakiest texture., Scones can be frozen before baking; bake straight from the freezer with a few extra minutes added to baking time., Serve warm for best taste, paired with espresso or chai.