Quick and straightforward coconut flour oat gingerbread scones are just what you need to start your day or accompany afternoon tea.They are vegan, gluten-free, and nut-free, too.
Vegan Gluten-Free Gingerbread Scones
Your afternoon cup of tea called and made some demands:
- Gingerbread
- Scones
I am happy to oblige by combining the two into one.
Add these to your must-bake list because you will love every last crumb!
Recipe Benefits
These spiced scones are:
- Vegan (egg-free and dairy-free)
- Gluten-free (use certified GF oats, as needed)
- Nut-free
- Made with minimal ingredients
- Quick & straightforward to make and bake
Ingredients for the Scones
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
How to Make the Scones
Note that the complete instructions are also in the recipe card below.
Step One: Preheat the Oven & Prepare Pan
Step Two: Grind Oats into a Fine Flour
In a food processor, process the rolled oats (quick-cooking or old-fashioned) into a fine flour.
Tip: Use Pre-Made Oat Flour
If you have ready-to-use oat flour on hand, you can use it in place of grinding the rolled oats (and skip this step). See the notes section of the recipe card below for specific measurements.
Step Three: Add Remaining Dry Ingredients
Add the coconut flour, coconut sugar, baking powder, ginger, cinnamon, cloves, and salt to the ground oats, pulsing to combine.
Step Four: Pulse in the Coconut Oil
Chope or break the cold (hard) coconut oil into bits and add to the food processor bowl. Pulse until the mixture resembles slightly damp sand.
Step Five: Add the Ice Water
Drizzle 1/2 cup ice water evenly over the oat mixture and pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.
Step Six: Shape and Portion Dough
Extra Straightforward Version:the easiest way to shape the dough into scones is to portion it into 6 even mounds, Flatten the mounds to about 3/4-inch thickness.
The “fancy” version (wedges) requires only a small amount more effort. Gather the dough into a ball and place on a work surface that has been very lightly sprinkled (1 to 2 teaspoons) with oat flour or coconut flour.
Roll or press (with your hands) the dough into a 6-inch (15 cm) diameter circle.
Cut dough into 6 even wedges.
Separate the edges and place on the prepared baking sheet, spacing them at least 1-inch (2.5 cm) apart.
If you like, sprinkle the tops of the scones with raw (turbinado) sugar (or more coconut sugar).
Step Seven: Bake the Coconut Flour Oat Gingerbread Scones
Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.
Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.
These scones are everything you could want on a chilly, autumn or winter day. They are reliable plain, but do not let that stop you from splitting them and spreading with go-to jams or preserves.
The molasses-like goodness pictured one the scone below is called appelstroop, a Dutch apple “syrup” made from apple juice.
Happy baking, everyone!
FAQ
How Should I Store the Scones?
Store the cooled scones in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Can I Use Pre-Made Oat Flour in the Recipe?
Yes! Instead of grinding rolled oats into flour, simply use packaged oat flour. You will need the same weight (150 g) of oat flour, which is 1 and 1/4 cups, to replace the 1 and 1/2 cups rolled oats.
What is a Good Substitute for Coconut Sugar?
Dark brown sugar. For this recipe, use 1/4 cup of lightly packed dark brown sugar to replace the coconut sugar.
Similar Gluten-Free Vegan Baked Goods to Try:
- Oat & Coconut Flour Scones (Vegan, Gluten-Free)
- Vegan Coconut Flour Banana Scones {Grain-free}
- Rustic Irish Oat Scone Bread {Vegan, Gluten-Free}
- Nourishing Chocolate Banana Oat Cookies {vegan, oil-free, GF}
- Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
Coconut Flour Oat Gingerbread Scones (V, GF)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 6 scones
Ingredients
- 1.5 cups rolled oats certified GF, as needed; see notes for using oat flour)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar (see notes for option)
- 1.5 teaspoons baking powder (certified GF, as needed)
- 1.5 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- pinch ground cloves
- 1/4 teaspoon salt
- 3 tablespoons coconut oil , chilled until solid
- 1/2 cup ice water
- Optional: raw turbinado sugar for sprinkling
Method
- Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper .
- Place the oats in a food processor ; process into a very fine flour. Add the coconut flour , coconut sugar , baking powder , ginger, cinnamon, cloves, and salt; pulse to combine.
- Cut the chilled coconut oil into small pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
- Turn the dough out onto cutting board very lightly dusted with coconut flour . Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
- Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet . If desired, sprinkle tops with a bit of raw sugar.
- Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.
- Carefully transfer scones to a wire cooling rack . Serve warm or cool completely.
Notes
Storage: Store the cooled scones in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months. Using Pre-Made Oat Flour: Instead of grinding rolled oats into flour, simply use packaged oat flour. You will need the same weight (150 g) of oat flour, which is 1 and 1/4 cups, to replace the 1 and 1/2 cups rolled oats . Option for Coconut Sugar : You can use 1/4 cup of lightly packed dark brown sugar to replace the coconut sugar .
