These delicious Eggless Gingerbread Scones are filled with holiday flavors! They’re perfect for breakfast, brunch, or served with tea.
Drumroll, please … meet my Eggless Gingerbread Scones!!!
These melt-in-your-mouth moist and tender scones are amazing!!
The subtle gingerbread flavor is perfect for this time of the year.
They’re delicious all on their own, but pair them with a cup of tea for complete perfection.
So darn tasty!
You can use SPLENDA® Sugar Blend instead of regular sugar. Which fits me like a glove because my father-in-law is diabetic, meaning I’m going to need to bake with way less or zero sugar during their visit. I love how they turned out. Believe me… you can’t notice the difference!
Eggless Gingerbread Scones Ingredients
You’ll need:
- All-purpose flour
- Granulated sugar (see notes)
- Baking powder
- Salt
- Gingerbread spice
- Fresh ground nutmeg
- Unsalted butter
- Heavy cream
- Buttermilk
- Pure vanilla extract
- Pecans
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
How to male Eggless Gingerbread Scones
- In a large bowl whisk together the flour, sugar, baking powder, salt, gingerbread spice, and nutmeg.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl whisk with a fork the heavy cream, buttermilk, and vanilla until combined.
- Mix dry and wet ingredients with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
- Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes. Roll dough into a circle, about 3/4 of an inch thick. Use a round cookie, or biscuit, cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown.
- Drizzle glaze over scones and serve.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Looking for more scone recipes?
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Chocolate Chip Scones
- Gingerbread Apricot Scones
Eggless Gingerbread Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (see notes)
- 1 tablespoon + 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons gingerbread spice
- 1/4 teaspoon fresh ground nutmeg
- 10 tablespoons unsalted butter, cold and diced
- 1/2 cup heavy cream, plus more for brushing
- 1/4 cup Buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup pecans, chopped
Instructions
- In a large bowl whisk together the flour, sugar, baking powder, salt, gingerbread spice, and nutmeg.
- Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate small bowl whisk with a fork the heavy cream, buttermilk, and vanilla until combined.
- Create a small well in the center of the flour mixture. Pour the cream mixture into the well, and stir with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
- Turn the dough out onto a floured surface. Form into a disk, cover with plastic wrap and refrigerate for 30 minutes. Roll dough into a circle, about 3/4 of an inch thick. Use a round cookie, or biscuit, cutter to cut out about 12 scones, reshaping the dough as needed and using scraps to form new rounds of dough. Transfer to a parchment-lined cookie sheet and pop your tray into your fridge for 15 minutes.
- Preheat oven to 350º F.
- Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown. Remove from oven and allow to cool down completely on a wire rack.
- Prepare the vanilla glaze: Mix the ingredients in a small bowl until reaching the desired consistency and smooth.
- Drizzle glaze over scones and serve.
- Eggless Pumpkin Scones
- Eggless Prune-Pistachio Scones
- Honey Bacon Cheddar Scones
- Eggless Chocolate Chip Scones
- Gingerbread Apricot Scones
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- Measuring Cups
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