Gingerbread Raisin Scones

I love scones — like, a lot. I have a whole cookbook dedicated to them, passed down from my mom. Today is her birthday, and what better way to celebrate than to bring back this super nostalgic recipe?

These scones were my Mom’s go-to for sleepovers when I was little. My friends and I would wake up to the smell of these gingerbread raisin scones and sizzling bacon. While I’m not so much into bacon anymore, these crunchy, flaky treats will never leave my repertoire.

Gingerbread Raisin Scone Ingredients

Like all good scone recipes, the main components are flour and butter. From there, the possibilities are endless!

Vegan butter: Make sure that your butter is very, very cold. I like to dice it and stick it in the freezer. Then just pull it out right before you’re ready to use it. This will ensure the butter stays in pea-sized shapes, and when the heat from the oven hits it, the steam is what creates the beautiful flaky layers in the scones.

All-purpose flour: This, combined with the butter, some brown sugar, and baking powder is what makes up the base of the scone.

Brown sugar: Gives the scones some sweetness and a deeper flavor than regular sugar.

Baking powder: This is the leavening agent in the scones.

Spices: You can use any classic warming fall spices. I use cinnamon, ginger, and cloves. You could also use nutmeg, cardamom, or allspice.

Ground flaxseeds: Combined with water, this is what creates the binding agent in the recipe, similar to what eggs would do in traditional baking.

Molasses: Don’t skip the molasses! It’s what gives the scones their signature gingerbread flavor profile.

Raisins: You can use regular raisins or golden raisins.

How to Make These Gingerbread Raisin Scones

Prep your kitchen by preheating the oven to 375 and lining a baking sheet with parchment paper. If you have a baking stone, that’s preferred! Mix your ground flaxseeds and water and let it gel for 5 minutes while you prep the rest of your ingredients.

Whisk the dry ingredients together in a large bowl.

Cut in the butter using a pastry cutter or a fork until it’s the size of peas.

Combine your wet ingredients with the flaxseed and water mixture. Then, add this to the dry ingredients.

Fold in the raisins.

Form your scones. Gather the dough into a ball and press into a 1-inch thick disc. DON’T OVERWORK THIS, or you’ll end up with tough scones! Cut the disc into 8 wedges.

Bake for 25–30 minutes, or until a toothpick inserted into the center of the disc comes out clean. Serve warm or room temperature with extra vegan butter.

Serving Suggestions

All you need with these scones is a big mug of coffee or tea! If you’d like to round out your brunch spread, I suggest a bowl of fresh fruit and some simple scrambled tofu.

These scones save well on the countertop in an airtight container for up to 3 days.

More brunch recipes:

gingerbread raisin scones

Gingerbread Raisin Scones

Print Recipe
The gingerbread spices make these crispy, flaky scones perfect for fall.
Course Breakfast
Cuisine American
Keyword scones
Prep Time 15 mins
Cook Time 30 mins
Servings 8

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup brown sugar lightly packed
  • 1 tbsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp sea salt
  • 6 tbsp vegan butter
  • 1/4 cup plant milk
  • 1 tbsp ground flaxseeds
  • 3 tbsp water
  • 3 tbsp molasses
  • 1 tsp pure vanilla extract
  • 2/3 cup raisins

Instructions

  • Preheat the oven to 375F. Line a baking sheet with parchment paper or use a baking stone (preferred).
  • In a small bowl, mix the ground flaxseeds and water and let sit for five minutes.
  • In a large bowl, whisk together the dry ingredients.
  • Using a pastry cutter or fork, cut in the butter until it looks like coarse meal.
  • Add the milk, molasses and vanilla to the flax and water mixture and stir to combine.
  • Add the wet ingredients to the dry ingredients and combine until just mixed.
  • Fold in the raisins.
  • Gather dough into a ball and press into a 1-inch thick circle on the baking sheet or baking stone. Cut into 8 wedges.
  • Bake for 25–30 minutes, until a toothpick comes out clean.
  • Serve warm or room termperature with butter.

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