Name: Gluten-Free & Vegan Scones with Ginger and Cinnamon
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 2 tbsp. ground chia seeds; 300 gr oat flour; 1/2 tsp. salt; 1 tsp. bicarbonate of soda; 3 tsp. cinnamon powder; 1 tsp. ginger powder; 1/2 tsp. nutmeg; 1/3 tsp. cloves; 50 gr dairy-free milk; 60 gr almond butter *; 40 gr coconut oil (melted ); 80 gr maple syrup

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I made a huge batch of these Gluten-Free & Vegan Scones over Christmas, they were such a winner that I have been repeating it ever since. This recipe is extremely easy to make and it is as delicious as it is nutritious with lots of warming spices.

Not your traditional scones, I find these Gluten-Free & Vegan Scones to be denser than the one I used to buy in my bakery, yet they are not heavy. I wanted something between a bread and a scone and this is exactly what we have.

Gluten-Free & Vegan Scones with plum jam & coconut cream

The spices bring so much flavours, they are of course optional as not everyone loves nutmeg or cloves. A word of caution: they are highly recommended! 😊

If you are nut for nutmeg check out the recipe of my spiced smoothie it goes so well with the scones too.

I love to pair them with some plum jam and a dollop of coconut cream.

Gluten-Free & Vegan Scones for everyone to enjoy!

I hope you try and like this recipe this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!

5 from 1 vote

Gluten-Free & Vegan Scones with Ginger and Cinnamon

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

A great recipe to enjoy on a Sunday brunch with plum jam and coconut cream.

Servings: 8 scones

Ingredients

Dry Ingredients:

2 tbsp. ground chia seeds
300 gr oat flour
1/2 tsp. salt
1 tsp. bicarbonate of soda
3 tsp. cinnamon powder
1 tsp. ginger powder
1/2 tsp. nutmeg
1/3 tsp. cloves

Wet ingredients:

50 gr dairy-free milk
60 gr almond butter *
40 gr coconut oil melted
80 gr maple syrup

Instructions

Preheat your oven to 180°C.
Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.
In a large bowl, mix together the dry ingredients.
Mix the wet ingredients to the bowl and form a dough.
Turn the dough onto a lightly floured surface and shape into a ball. Flatten it to 2 cm thickness.
Cut the scones (see picture) and place in the oven for 50 minutes.

Recipe Notes

Feel free to swap the almond butter for tahini if you are allergic to nuts. I haven’t tried myself but I am pretty sure it would make a great substitute.

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