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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.