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Coconut Flour Oat Gingerbread Scones (Vegan, GF)

Quick and easy coconut flour oat gingerbread scones are just what you need to start your day or accompany afternoon tea. They are vegan, gluten-free, and nut-free, too.

gingerbread scones and a cup of tea on a mottled slate surface

Vegan Gluten-Free Gingerbread Scones

Your afternoon cup of tea called and made some demands:

  1. Gingerbread
  2. Scones

I am happy to oblige by combining the two into one.

Add these to your must-bake list because you will love every last crumb!

close-up of a gingerbread coconut flour scone on a black cooling rack

Recipe Benefits

These spiced scones are:

  • Vegan (egg-free and dairy-free)
  • Gluten-free (use certified GF oats, as needed)
  • Nut-free
  • Made with minimal ingredients
  • Quick & easy to make and bake

Ingredients for the Scones

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

glass bowls of ingredients for gingerbread vegan scones

How to Make the Scones

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven & Prepare Pan

Step Two: Grind Oats into a Fine Flour

a food processor bowl filled with oat flour

In a food processor, process the rolled oats (quick-cooking or old-fashioned) into a fine flour.

Tip: Use Pre-Made Oat Flour

If you have ready-to-use oat flour on hand, you can use it in place of grinding the rolled oats (and skip this step). See the notes section of the recipe card below for specific measurements.

Step Three: Add Remaining Dry Ingredients

Add the coconut flour,  coconut sugar, baking powder, ginger, cinnamon, cloves, and salt to the ground oats, pulsing to combine.

overhead shot of the combined dry ingredients, in a food processor bowl, for gingerbread coconut flour scones

Step Four: Pulse in the Coconut Oil

Chope or break the cold (hard) coconut oil into bits and add to the food processor bowl. Pulse until the mixture resembles slightly damp sand.

2 photo collage showing food processor with coconut flour scone mix

Step Five: Add the Ice Water

Drizzle 1/2 cup ice water evenly over the oat mixture and pulse again. Keep pulsing until the mixture just begins to come together into a cohesive dough.

coconut flour gingerbread scone dough in a food processor bowl

Step Six: Shape and Portion Dough

Extra Easy Version: the easiest way to shape the dough into scones is to portion it into 6 even mounds, Flatten the mounds to about 3/4-inch thickness.

The “fancy” version (wedges) requires only a small amount more effort. Gather the dough into a ball and place on a work surface that has been very lightly sprinkled (1 to 2 teaspoons) with oat flour or coconut flour.

Roll or press (with your hands) the dough into a 6-inch (15 cm) diameter circle.

gingerbread scone dough shaped into a 6-inch circle

Cut dough into 6 even wedges.

scones cut into 6 even wedges (on top of a grey marble cutting board).

Separate the edges and place on the prepared baking sheet, spacing them at least 1-inch (2.5 cm) apart.

If you like, sprinkle the tops of the scones with raw (turbinado) sugar (or more coconut sugar).

unbaked gingerbread scones on a parchment lined baking sheet

Step Seven: Bake the Coconut Flour Oat Gingerbread Scones

Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch.

baked gingerbread scones on a parchment paper lined baking sheet

Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

gingerbread wedge scones on a black cooling rack

These scones are everything you could want on a chilly, autumn or winter day. They are perfect plain, but do not let that stop you from splitting them and spreading with favorite jams or preserves.

The molasses-like goodness pictured one the scone below is called appelstroop, a Dutch apple “syrup” made from apple juice.

a split gingerbread scone topped with apple syrup

Happy baking, everyone!

FAQ

How Should I Store the Scones?

Store the cooled scones in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Can I Use Pre-Made Oat Flour in the Recipe?

Yes! Instead of grinding rolled oats into flour, simply use packaged oat flour. You will need the same weight (150 g) of oat flour, which is 1 and 1/4 cups, to replace the 1 and 1/2 cups rolled oats.

What is a Good Substitute for Coconut Sugar?

Dark brown sugar. For this recipe, use 1/4 cup of lightly packed dark brown sugar to replace the coconut sugar.

Similar Gluten-Free Vegan Baked Goods to Try:

Yield: 6 scones

Coconut Flour Oat Gingerbread Scones (V, GF)

close-up of a gingerbread coconut flour scone on a black cooling rack

Quick and easy coconut flour oat gingerbread scones! They are vegan, gluten-free, nut-free, and perfect for breakfast or afternoon tea!

Ingredients

  • 1 and 1/2 cups (150 g) rolled oats (GF, as needed)--see notes for using oat flour
  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (48 g) coconut sugar (see notes for option)
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • pinch of ground cloves
  • 1/4 teaspoon salt
  • 3 tablespoons (40 g) coconut oil, chilled until solid
  • 1/2 cup (125 mL) ice water
  • Optional: raw (turbinado sugar) for sprinkling

Instructions

    1. Preheat the oven to 375F (190C). Line a large baking sheet with parchment paper.
    2. Place the oats in a food processor; process into a very fine flour. Add the coconut flour, coconut sugar, baking powder, ginger, cinnamon, cloves, and salt; pulse to combine.
    3. Cut the chilled coconut oil into small pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand. Drizzle in the ice water, pulsing until completely combined.
    4. Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a 6-inch (15 cm) circle about 1-inch (2.5 cm) thick.
    5. Cut dough into 6 even wedges. Transfer wedges to prepared baking sheet. If desired, sprinkle tops with a bit of raw sugar.
    6. Bake in the preheated oven for 12 to 16 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.

Notes

Storage: Store the cooled scones in an airtight container at cool room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Using Pre-Made Oat Flour: Instead of grinding rolled oats into flour, simply use packaged oat flour. You will need the same weight (150 g) of oat flour, which is 1 and 1/4 cups, to replace the 1 and 1/2 cups rolled oats.

Option for Coconut Sugar: You can use 1/4 cup of lightly packed dark brown sugar to replace the coconut sugar.

Nutrition Information

Yield

6

Serving Size

1 scone

Amount Per Serving Calories 174Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 93mgCarbohydrates 26gFiber 3gSugar 9gProtein 4g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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June

Friday 4th of November 2022

Camilla, I made these today and they are delicious...just the right amount of sweetness and ginger...they were so easy and the texture was perfect!

Thank you for sharing!

June

Monday 7th of November 2022

@Camilla,

Oh you are so sweet! I made the pizza crust this weekend and was just leaving a comment. :0)

Camilla

Monday 7th of November 2022

Whoohoo, so glad to hear it, June! I consider you my top recipe tester (I hope that is ok with you) so it means a lot when a recipe meets your approval :)

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