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. Or, maybe it’s the fact that it’s not only acceptable but expected of us to drink melted chocolate.
Whatever the reason, all I know is that these Gingerbread Maple Scones are the perfect addition to any beverage. Or, they’re the perfect festive dessert!
Made with warm holiday spices like cinnamon, nutmeg, and maple syrup along with Nuzest protein powder, and a sweet, sugary glaze, this recipe beats traditional Gingerbread Men by a landslide.
Now, to make these scones, first mix all ingredients except your butter. Then, cube in the butter until the mixture resembles coarse chunks. Pop the bowl in the freezer, and let the oven pre-heat. In the meantime do a face mask, sip some coffee, take a deep breath or two.
Then, place the chilled dough on a baking sheet, and pat it out into a circle. Now, cut 4-6 triangles, and bake them for 10-12 minutes. However, be warned! You DO NOT want to over bake these!
Finally, let your scones cool, and top with glaze!
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Gingerbread Maple Scones
High-protein, vegan, and gluten-free, these Gingerbread Maple Scones are the perfect festive treat!
- 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
In a large bowl, mix together all the ingredients except for the butter.
Once combined, cut in the cubed butter with a fork until it resembles course chunks (should be slightly bigger than pea sized).
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.
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.
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!
Let them completely cool before glazing.
Whisk the ingredients for either glaze option (read above!) in a small bowl.
Dunk or spoon the glaze over the scones.
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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