Happy Herbivore Recipe

Whole Wheat Gingerbread Scones

Servings: 6

Our assistant, Andrea, wrote this recipe in order to recreate her favorite gingerbread energy bar- we think these are better! ;) Chef's Note: Use ground cloves, depending on your taste buds use 1/4 a teaspoon to 1/2 a teaspoon.

Picture of Whole Wheat Gingerbread Scones

Additional Info

Recipe added on November 27, 2011 by



Directions:Pre-heat oven to 350 degrees.
1. Combine whole wheat pastry flour, baking powder, salt, and spices in one bowl. Whisk together until all of the dry ingredients are combined.
2. Create a well in the center of the dry ingredients.
3. Pour your apple sauce, vanilla and maple syrup into the well. Combine wet and dry, if it seems too dry add the optional non-dairy milk. You do not want a very wet/runny dough, but it should be tacky.
4.I made these by using a large cookie scoop and scooping the dough onto a sprayed cookie sheet. A cookie scoop is essentially like a large ice cream scoop, it makes your baked goods uniformed. You can also use a measuring cup to get the same amount of dough in each scone.
5. Bake for 13 to 15 minutes, or until firm to touch.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 6
  • Amount Per Serving
  • Calories 168
  • Fat 0.70g
  • Carbohydrate 36.80g
  • Dietary Fiber4.10g
  • Sugars12.10g
  • Protein3.20g


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