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Candied Ginger and Cranberry Scones

Candied Ginger and Cranberry Scones

  • Author: Abby Thompson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast


Tart cranberries and sweet candied ginger give the perfect kick to vegan cranberry scones.


  • 1 cup fresh cranberries (halved)
  • 1/2 teaspoon granulated sugar
  • 1/2 cup almond milk
  • 1 tablespoon ground flax seed + 3 tablespoons water
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 2 tablespoons candied ginger (chopped)
  • For the wash:
  • 2 tablespoons almond milk
  • 1 teaspoon agave nectar


  1. Preheat the oven to 425 degress F. Line a rimmed baking sheet with parchment paper or a Silpat and set aside.
  2. In a small bowl, combine the ground flax seed and 3 tbs. of water and set aside for at least 5 mins.
  3. Make sure your cranberries are halved. In a small bowl, toss them with the 1/2 teaspoon of granulated sugar and set aside.
  4. In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, sugar and salt. Whisk in the almond milk and flax egg (flax seed and water mixture) until a dough begins to form. Gently fold in (I used my hands for this part) the candied ginger. Once they are folded in, form the dough into 7 inch square. Scatter the 1/2 cranberries over the square of dough and roll up to form a large roll. Flatten the dough into a rectangle that is 12 inches by 5 inches and scatter the remaining cranberries over the top, pressing them into the dough. Cut into 4 equal rectangles, then cut the rectangles diagonally into 2 scones for each rectangle. (8 total) Lay the scones out on the prepared baking sheet, spacing an inch or two apart.
  5. Whisk together the almond milk and agave nectar, then brush on top each scone before baking. Bake for 15 mintues, until tops are golden brown.