I love this recipe because it delivers rich gingerbread flavor in a completely dairy-free, egg-free scone that still feels indulgent. The chia mixture works beautifully as a binder, the coconut oil creates a perfect crumb, and the spices make my kitchen smell incredible. They’re easy to make, great for gifting, and perfect for holiday mornings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 orange 2 tablespoons water, or as needed 2 tablespoons chia seeds 1 tablespoon blackstrap molasses 2 cups all-purpose flour ½ 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 ¾ teaspoon salt ½ cup coconut oil, chilled ½ finely chopped pecans
Directions
I start by preheating my oven to 300 degrees F and lining a baking sheet with parchment paper.
I juice the orange into a measuring cup and add enough water to reach 8 ounces. I stir in the chia seeds and molasses, then set the mixture aside for about 10 minutes until it gels.
In the bowl of a food processor, I combine the flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt. I pulse briefly to blend.
I cut the chilled coconut oil into 8 pieces and add them to the food processor. I pulse until the mixture resembles wet sand.
I pour the gelled chia mixture into the processor and pulse just until the dough starts to come together. I transfer the dough to a large bowl, add the chopped pecans, and knead it 5 or 6 turns to distribute them evenly.
On a lightly floured surface, I divide the dough in half. I pat each half into a 1-inch thick round and cut each into 8 wedges. I place the scones on the prepared baking sheet.
I bake the scones for about 20 minutes, until the tops feel firm and the edges look dry.
I sometimes add a handful of dried cranberries for a sweet-tart contrast. If I want a more intense molasses flavor, I increase the molasses slightly. I also enjoy drizzling the cooled scones with a simple orange glaze made from powdered sugar and fresh orange juice. For a nut-free version, I leave out the pecans entirely.
Storage/Reheating
I store the scones in an airtight container at room temperature for up to 3 days. To reheat, I warm them in the oven for a few minutes until refreshed. They also freeze well; I wrap them individually and thaw at room temperature or heat in a low oven.
FAQs
Can I make these without a food processor?
Yes, I whisk the dry ingredients by hand and cut in the coconut oil with a pastry cutter.
Can I substitute another oil for coconut oil?
Coconut oil works best for texture, but chilled vegan butter also works.
Can I use a different binder instead of chia seeds?
Ground flaxseed mixed with water works similarly.
Can I add icing?
Yes, I drizzle them with orange or vanilla glaze once cooled.
How do I keep scones tender?
I avoid overmixing and handle the dough gently.
Can I make the dough ahead?
Yes, I refrigerate the shaped wedges and bake within 24 hours.
Can I freeze unbaked scones?
Yes, I freeze the wedges and bake from frozen, adding a few extra minutes.
Do these spread while baking?
They hold their shape well, so I keep them spaced but not far apart.
Can I use whole wheat flour?
I replace up to half the flour with whole wheat for a denser, heartier scone.
How do I know when they’re done?
The tops should feel firm and the edges look dry when lightly pressed.
Conclusion
I love how these vegan gingerbread scones bring festive spice and cozy comfort together in a simple, wholesome treat. They’re fragrant, tender, and perfect for sharing during the holiday season—or for enjoying with a warm drink any time of year
