↑
Mommy's Home Cooking

Mommy's Home Cooking

Easy and Delicious Eggless Recipes

Home » Eggless Recipes » Eggless Gingerbread Scones

Eggless Gingerbread Scones

By:   /  Published:   /  Updated:   /   3 Comments

This post may contain affiliate links. Read our disclosure policy

Share this recipe >>
Custom Iconplus Facebook Skin
Custom Iconplus Pintrest Skin
Custom Iconplus Email Skin

These delicious Eggless Gingerbread Scones are filled with holiday flavors! They’re perfect for breakfast, brunch, or served with tea.

Jump to Recipe
Eggless Gingerbread Scones-6

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!

Eggless Gingerbread Scones-2

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).

Eggless Gingerbread Scones-4

How to male Eggless Gingerbread Scones

  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.

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

Eggless Gingerbread Scones-5

Looking for more scone recipes?

Eggless Gingerbread Scones | Mommyhood's Diary These delicious Eggless Gingerbread Scones are filled with holiday flavors! They’re perfect for breakfast, brunch, or served with tea. https://mommyshomecooking.com

Eggless Gingerbread Scones

Oriana Romero
These delicious Eggless Gingerbread Scones are filled with holiday flavors! They’re perfect for breakfast, brunch, or served with tea.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 12 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.
Oriana’s Notes
 
Avoid overworking the dough or you will end up with hard scones.
 
SUGAR: You can  use  2 -3 tablespoons of SPLENDA® Sugar Blend instead of regular sugar or SPLENDA® Brown Sugar Blend (same amount).
 
Looking for more scone recipes?
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 303kcalCarbohydrates: 23gProtein: 4gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 39mgSodium: 166mgPotassium: 96mgFiber: 2gSugar: 5gVitamin A: 455IUVitamin C: 1mgCalcium: 91mgIron: 2mg
Rate This Recipe
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Breakfast Dessert
Cuisine American
Calories 303
Keyword Eggless gingerbread

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun! 

This recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplendaHoliday #CollectiveBias

Newsletter
Don’t Miss a Recipe!

Sign up with your email address to receive egg-free recipes.