Vegan Coconut Ginger Golden Milk Scones
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 scones
Scones are the perfect single-serve baked good for breakfast or brunch and these flakey, vegan coconut ginger golden milk scones are perfectly sweet and subtly spiced, with a slight kick thanks to the ginger.
  • 2 cups spelt flour (I used a mix of light and whole spelt)
  • ⅓ cup coconut sugar
  • ½ tsp ginger
  • ½ tsp cinnamon
  • 2½ tsp turmeric
  • a pinch each of black pepper (optional) and salt
  • ⅓ cup coconut oil, cold (solid)
  • ¾ cup full fat coconut milk
  • 1 tbsp freshly squeezed lemon juice
  • 2½ tbsp apple cider vinegar
  • ⅓ cup crystallized ginger, chopped
  • Optional:
  • coconut butter for drizzling
  1. Preheat oven to 400F, line a baking sheet with parchment paper and set aside
  2. In a large bowl, whisk together the flour, sugar and spices
  3. Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips
  4. Carefully stir in the coconut milk, lemon juice and vinegar with a wooden spoon, until the dough begins to come together. Use your hands if necessary but be careful not to overwork the dough
  5. Gently fold in the crystallized ginger
  6. Turn the dough out onto a lightly floured surface and pat into a circle about 8 inches in diameter
  7. Transfer to prepared baking sheet and cut the dough into 6 - 8 triangles using a sharp kitchen knife
  8. Bake for 15 minutes then remove from oven, pull the triangles apart and bake for another 5 - 10 minutes until the edges start to brown
  9. Allow to cool slightly before drizzling with coconut manna
Adapted from Fit Mitten Kitchen
Recipe by Diary of an ExSloth at