Made with pantry staples, gluten-free, vegan, and high in protein, these Gingerbread Maple Scones are baked in less than 15 minutes for the perfect festive recipe this holiday season. Pair them with a warm cup of coffee or tea for an afternoon pick-me-up!
Maple Scones…but Better!
What is it about the holiday season and warm drinks? Maybe it’s the cold weather. Maybe it’s the excuse to create outrageous flavored coffees like this Copycat Starbucks Mocha Cookie Crumble recipe. Or, maybe it’s the fact that it’s not only acceptable but expected of us to drink melted chocolate in a wide variety of forms such as Sugar-Free Mint Hot Chocolate! All I know are two things. The first is that I’m not mad about it, like, at all. The second is that these Gingerbread Maple Scones are the perfect addition to any warm drink! However, they’re also incredible all on their own for a festive dessert.
If you’ve been around awhile (or any time at all, really), you’ll already know I love a good scone recipe. I mean, not only are they super easy to make, but they’re also extremely versatile and perfect any time of the day! However, with recipes like Baked Vegan Chai Maple Donuts, Maple Pecan Scones, and Maple Sugar Pumpkin Pumpkin Bread, it’s pretty clear I’ve got a soft spot for maple flavors as well. So, I decided why not throw all my favorite things into a single recipe! What resulted was the perfect combination of sweet, festive, gingerbread flavors rolled into an easy-to-make scone. This recipe is dang near perfection, if I do say so myself! If you’re ready to treat yourself, keep reading to find everything you’ll need to make the best ever maple scones with extra gingerbread spice.
Ingredients for Gingerbread Maple Scones
Made with warm spices and protein powder, these gingerbread maple scones beat traditional gingerbread men by a landslide! Take a look below to find everything you’ll need to get started.
For the Scones
- Flour – To keep this recipe gluten-free, I used oat flour! If you don’t have it on hand, you can easily make your own by placing whole oats in a food processor or high-speed blender and pulsing until a flour-like texture is formed.
- Protein – I used the Just Natural protein powder from Nuzest (code: thekellykathleen). It’s the best, in my opinion! However, any protein you have on hand should work just fine. Just keep in mind that the texture and flavor may alter slightly, depending on what you use.
- Syrup – Maple syrup works to add a touch of flavor and sweetness while also helping to hold the rest of the ingredients together.
- Molasses – Similar to maple syrup, molasses works as a sort of “glue,” holding the ingredients together. However, it also helps contribute to the classic gingerbread flavor we love!
- Butter – I used a vegan butter, but regular dairy butter can be used in its place.
- Spices – To replicate gingerbread, I included cinnamon, nutmeg, and salt! For a slightly spicier gingerbread taste, you could also include a dash of ginger.
For the Glaze (2 Ways!)
Both of these glaze options taste great! The second option includes protein powder, making it slightly thicker but also helps keep you full and focused for longer. Meanwhile, the first option creates a thinner, slightly sweeter glaze. Make one or both to satisfy your needs!
- Option 1: Powdered Sugar + Milk
- Option 2: Powdered Sugar + Protein Powder + Milk
How to Make Gingerbread Maple Scones
Think homemade scones are difficult to make? Think again! These Gingerbread Maple Scones come together in just a few steps. Take a look below to see how it’s done!
- Mix. To start, combine all of the ingredients except for the butter in a large bowl, making sure they are well-mixed.
- Cube. Once the ingredients have been mixed, add the butter, and cube it into the dough using a fork. (It should resemble coarse chunks.)
- Freeze. Once mixed, place the dough in the freezer, and preheat your oven to 400 degrees Fahrenheit. While the oven is heating, line a baking sheet with parchment paper, and take a few minutes for yourself.
- Form. Once the oven has heated, place the chilled dough on the prepared baking sheet, and use your wet hands (trust me, it helps) to pat it into a circle that is roughly 1 to 1 ½ inches thick. Then, cut the circle into 4-6 triangles. Try not to over-handle the dough! If you do, your scones will bleed slightly, but no worries, they’ll still taste great!
- Bake. Bake the formed scones in the oven for 10-12 minutes.
- Glaze. While your maple scones are cooling, whisk together the glaze option of your choice. Then, once they have fully cooled, spread it on top, and let it set completely before enjoying!
How Do I Get My Gingerbread Maple Scones to Rise?
For the best results, place your scones side by side on the baking sheet, making sure they touch just slightly. The heat of the oven will cause the scones to rise, and if they are touching, they will not be able to spread out. As a result, they will spread upwards, and rise to create super fluffy scones!
Storage & Preparation
In my house these scones don’t last long. However, if you’re family doesn’t devour them right away, they store super well!
Fridge: Store leftover scones in an airtight container for up to one week.
Freezer: Place your scones in an airtight container or sealable bag, and store them in the freezer for up to 2-3 months.
To Serve: Scones can be served either warm or cold, but they are best served slightly warm. To reheat any leftovers, simply pop them in the oven for a few minutes. Or, place them in the microwave for a few seconds.
More Scones You’ll Love
If you try these Gingerbread Maple Scones, please let me know in the comments below! I might be a bit biased, but I don’t think this recipe could taste any better. I know you’re going to love them!
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Gingerbread Maple Scones
High-protein, vegan, and gluten-free, these Gingerbread Maple Scones are the perfect festive treat!
Ingredients
- 1 1/2 cups Oat Flour
- 1 1/2 servings Just Natural Protein by Nuzest
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Salt
- 1/4 cup Maple Syrup
- 1/4 cup Molasses
- 1/4 cup Vegan Butter, Chiled and Cubed
Glaze (two ways!)
- 1/2 cup Powdered Sugar + 1 tbsp of Milk
- 1/4 cup Powdered Sugar + 1/2 serving Nuzest + 1 tbsp of Milk
Instructions
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In a large bowl, mix together all the ingredients except for the butter.
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Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized).
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Pop the bowl into your freezer and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
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Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 -1 1/2 inches thick.
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Cut the circle into 4 – 6 triangles and bake for 10-12 minutes. DO NOT over bake. These beauties might bleed a little if the dough is not properly handled but no worries, they will still taste amazing!
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Let them completely cool before glazing.
Glaze:
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Whisk the ingredients for either glaze option (read above!) in a small bowl.
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Dunk or spoon the glaze over the scones.
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Let them sit on a cooling wrack to harden (or put them in the freezer if you’re impatient like me!)
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