These flaky Vegan Gingerbread Scones with Maple Glaze are simple, delicious, and the ultimate cozy weekend morning treat. This holiday dessert is easy to make and packed with a deep ginger and molasses flavour.
Course Dessert
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 8scones
Author Two Market Girls
Ingredients
Gingerbread Scones
180mL(3/4 cup) soy milk
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flaxseed
60mL(1/4 cup) fancy molasses
360g(3 cups) all-purpose flour
12g(1 tbsp) baking powder
3g(1/2 tsp) baking soda
10g(2 tbsp) ginger powder
3g(1 tsp) cinnamon
1g(1/2 tsp) cloves
pinchsalt
170g(3/4 cup) cold vegan butter
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
Maple Glaze:
240g(2 cups) icing sugar
1tspcardamom
30mL(2 tbsp) soy milk
5mL(1 tsp) maple extract
Instructions
Preheat oven to 400F.
In a bowl combine soy milk and apple cider vinegar. Set aside for 5 minutes.
Combine soy milk mixture with ground flaxseed and molasses. Set aside.
To a large bowl combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Mix until combined.
Grate cold butter into the flour mixture and toss until the flour is coating all the butter pieces. Add soy milk mixture, maple syrup, and vanilla extract and fold until it forms a dough. Press dough into a disk and cut into 8 even triangles. Place on a lined baking sheet.
Bake for 18-20 minutes or until golden.
While the scones bake make the maple glaze by combining icing sugar, cardamom, soy milk, and maple extract until smooth.
When the scones are finished baking allow to cool for 5-10 minutes before drizzling with maple glaze.