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gingerbread raisin scones

Gingerbread Raisin Scones

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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


  • 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


  • 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.