Eggless Gingerbread Scones

Eggless Gingerbread Scones Ingredients

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

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

How to male Eggless Gingerbread Scones

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, gingerbread spice, and nutmeg.
2. Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate small bowl, whisk with a fork the heavy cream, buttermilk, and vanilla until combined.
4. Mix dry and wet ingredients with a fork until the dough comes together. Toss in the pecans and mix gently to incorporate.
5. 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.
6. Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown.
7. Drizzle glaze over scones and serve.

Storing & Freezing Instructions

Leftover Scones

Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.

Freeze Unbaked Scones

Yes, you can! Just follow these simple steps:

• Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
• Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.

Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.

Freeze Baked Scones

Allow the cooked scones to cool completely and then freeze in an airtight container for 2 months.

Make Ahead

Prepare the dough as instructed, cut it into wedges/rounds, and then wrap each scone in plastic wrap before storing it in an airtight container (or Ziploc bag) in the refrigerator overnight or for up to three days. When ready to bake them, preheat the oven, brush the tops with heavy cream, and bake as instructed.