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Vegan gingerbread scones with cranberry frosting
40 m active | 52 m total
Nutrition facts per serving:
  • Energy in kcal about 407
  • Fat about 11g
  • Carbohydrates about 73g
  • Protein about 3g
This is needed
This is needed for 8 piece
  • 200 g light spelt flour
  • 3 tsp baking powder
  • 60 g cane sugar
  • 30 g cornflour
  • 1 pinch salt
  • 90 g coconut oil, cold, coarsely grated
  • 2 tbsp cinnamon
  • 0.5 dl oat drink
  • 1 tsp bourbon vanilla powder
  • 4 tbsp rice syrup
To shape
  • a little cane sugar
  • 120 g cranberries (fresh or frozen, slightly defrosted)
  • 2 tbsp water
  • 2 tbsp sugar
  • 200 g icing sugar
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And that's how it's done
And that's how it's done
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.