Vegan gingerbread scones with cranberry frosting

Vegan gingerbread scones with cranberry frosting

Total: 52 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 407 kcal
, Fat: 11 g
, Carbohydrate: 73 g
, Protein: 3 g

Scones are a sweet baked treat that can be enjoyed with tea, coffee or even eaten for breakfast. They can be round or triangular and come in all sizes. Scones are generally made with flour, butter, milk and sugar. For this vegan alternative, I have replaced the butter with coconut oil and plant-based milk. I have also jazzed up the classic recipe to suit the season by adding cinnamon and other Christmas spices. The cranberry frosting adds the perfect eye-catching finish to these sweet bakes.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g light spelt flour
30 g Maizena cornflour
60 g cane sugar
3 tsp baking powder
1 pinch salt
1 tsp bourbon vanilla powder
2 tbsp cinnamon
90 g coconut oil, coarsely grated, chilled
4 tbsp rice syrup
½ dl oat drink

To shape

a little cane sugar


120 g cranberries, fresh, or frozen, slightly defrosted
2 tbsp sugar
2 tbsp water
200 g icing sugar
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the cinnamon. Add the coconut oil and rub together by hand to form an even, crumbly mixture. Pour in the rice syrup and oat milk, then mix quickly to form a soft dough – do not knead.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 1 cm thick). Then fold up one third of the dough and fold the top third down over the top. Turn the dough 90 degrees. On a lightly floured surface, once again roll out the dough into a rectangle approx. 1 cm thick. Repeat the folding process. Roll out the dough to approx. 1.5 cm thick, cut into approx. 8 triangles, place on a baking tray lined with baking paper, sprinkle with a little sugar.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove the scones, cool on a cooling rack.


Bring the cranberries, sugar and water to the boil, cook for approx. 2 mins. until the berries split open. Reduce the heat, simmer the berries for approx. 5 mins. Strain the berries, retain the liquid, transfer to a bowl, mix well with the icing sugar, leave to cool. Spread the frosting on top of the scones.

Good to know
Tip: Decorate the scones with cranberries tossed in sugar.

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