Spicy Vegan Scones

Spicy Vegan Scones

If you are anything like me you have a sweet tooth that cannot be denied. Scones have become a new love of mine but finding vegan scones that aren't as dry as the Sahara is quite challenging. Then I came across some scone recipes that seemed simple and delicious and gave it a go myself.

I have learned from this experience that a food processor will make things exponentially easier but it is completely feasible to conquer this recipe with one bowl and a pair of strong hands.

My favorite thing about this recipe is that the scone batter itself has no added sugar! In addition to that, I put in a significant amount of spices so the scones were beautifully spicy and warming.

Spicy Ginger Vegan Scones

Yields about 8

adapted from Fit Mitten Kitchen

Scone Batter:

  • 2 1/4 cups of all-purpose flour (you can use any flour you want)
  • 2 1/2 t. of baking powder
  • 1/2 t. of salt
  • 2 1/2 - 3 T. ground ginger (this can be adjusted to taste of course)
  • 1 t. ground cinnamon
  • just a dash of nutmeg
  • 1/3 cup + 1 T. frozen coconut oil
  • 1 cup non-dairy milk (I used unsweetened almond milk)
  • 1/4 cup of molasses
  • 1 t. vanilla paste

Vanilla Glaze

  • 2 t. vanilla bean paste
  • 1 cup powdered sugar
  • 1 T. non-dairy milk (add or subtract based on of thick you want the glaze to be)


  1. Preheat oven to 350 degrees and line a baking tray with parchment paper
  2. In a large bowl add the flour, baking powder, salt, ginger, cinnamon, and nutmeg and whisk until everything is equally distributed.
  3. Take the frozen coconut oil and chop into small pieces so that it can be easily rubbed into the dry ingredients. 
  4. Rub the shaved frozen coconut oil into the dry ingredients until you've achieved a sandy, grainy texture. 
  5. Gently stir in the non-dairy milk, molasses, and vanilla into the bowl and mix together
    1. After a while, the mixture will become VERY sticky so yu might have to get right in there with your hand and forgo the spatula.
  6. Dump the dough onto the lined baking tray and with floured hands shape the dough into a circle.
  7. Cut the dough into 8 relatively equal triangles and bake for 20 minutes
  8. Remove the scones after 20 minutes and re-cut the triangles. Separate them out so that they are not touching and put back in the oven for another 5 minutes or until the edges are slightly browned.
  9. For the glaze combine the powdered sugar, vanilla, and non-dairy milk together into a bowl and mix until combined. Add more milk if you would like the glaze to be more runny.
  10. Allow the scones to cool completely and then apply your glaze however you see fit.
  11. Enjoy! 
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March Birchbox Review!