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Vegan Gingerbread Scones


"I wanted to make a festive version of my regular scones and a few permutations later, success! I hope you enjoy these."
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50 m servings 152 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
  3. Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
  4. Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
  5. Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
  6. Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.


  • Cook's Notes:
  • Substitute mace for the nutmeg, if desired.
  • You can test for doneness by carefully pressing a scone with your finger; the top should give way very slightly.

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I live in a small town and don't have immediate access to coconut butter. Will it still taste the same if I use just dairy butter?

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