Vegan gingerbread scones

    40 min

    I wanted to make a more festive version of my regular vegan scones and after a little experimenting, I came up with this delicious recipe. They are packed with Christmas spices, orange, chia seeds and pecans. I prefer to make a round and divide into triangles but you can stamp out scones using a biscuit cutter if you like. Either way, I hope you enjoy these.

    1 person made this

    Makes: 16 scones

    • 1 orange
    • 2 tablespoons water, or as needed
    • 2 tablespoons chia seeds
    • 1 tablespoon treacle
    • 250g plain flour
    • 100g caster sugar
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground ginger
    • 2 teaspoons cream of tartar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground allspice
    • 3/4 teaspoon salt, or to taste
    • 120ml coconut oil, chilled
    • 40g finely chopped pecans

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 170 C / Gas 3. Line a baking tray with parchment paper.
    2. Juice the orange into a measuring jug; add enough water to reach 225ml. Stir in chia seeds and treacle. Set wet mixture aside until chia seeds have expanded, about 10 minutes.
    3. Place flour, sugar, cinnamon, ginger, cream of tartar, bicarbonate of soda, nutmeg, allspice and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Slice chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles crumbs, 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 2.5cm thick round. Cut into 8 wedge-shape pieces and place on the prepared baking tray.
    6. Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.

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    Reviews in English (2)


    This was a pain to make, but they tasted wonderful!!! I followed the recipe and ingredients exactly except for scaling it down to 8 servings (per the scale by the recipe ingredients). The orange juice/chia seed mixture never did gel, and I let it sit for maybe 30 minutes. Perhaps it needed to be room temp? When I added the liquid, the dough never made a ball or stuck together, so I dumped it out and added just enough flour to make it hold together and allow cutting into 8 pieces. I figured the scones would be hard and not sweet enough, but they were perfect. Light and perfectly sweetened! I made an orange glaze to drizzle on top of some of the scones...a perfect complement to the gingerbread flavor! This is one of my favorite tasting scones now. I'm going to have to perfect my skill in making them. Let's hope I can duplicate what I did this time.  -  14 Apr 2018  (Review from Allrecipes US | Canada)


    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?  -  04 Jun 2016  (Review from Allrecipes US | Canada)