Vegan Gingerbread Scones

I haven't posted anything on my vegan blog for a long, long time. There are just not enough hours in the day! But I recently had a few requests for this recipe and with the holidays coming up...I thought it would be a good time to share.

Gingerbread Scones

2 c. flour (could substitute 1 c. gluten-free blend)

3 Tbsp brown sugar

2 tsp baking powder
1 tsp ground ginger
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c. coconut oil or organic palm oil shortening
1/3 c molasses
¼ c. almond milk
1 egg substitute (I use 1 Tbsp flax meal + 3 Tbsp water)
Sugar, to sprinkle on top

1.      Preheat oven to 400°F.

2.      In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon.

       3.      Cut in coconut oil or shortening until mixture resembles coarse crumbs.

4.      In a small bowl, combine the molasses, milk and egg substitute until smooth; stir into the flour mixture just until moistened.

5.      Turn out onto a floured surface; knead gently 6-8 times.

6.      Pat into an 8-inch circle; cut into 12 wedges and place 1 inch apart on a lightly greased baking sheet.

7.      Sprinkle with small amount of sugar. (Sugar in the Raw or Rapadura works well and looks more professional)

8.      Bake for 12-15 minutes or until golden brown.

9.      Serve warm.

Notes:

·         My “normal” scone recipe does not require cutting the scones before baking. You pat them into a circle on the cookie sheet and cut them after baking. I think this make a softer scone.

·         Also, if you’re using any gluten-free flour, it wouldn’t hurt to throw in ¼ tsp of xanthan gum.

·         If you are using coconut oil and almond milk, check the scones while baking because they may be done a little quicker. I think these products make most of my baked items a little dryer so they cook faster…probably because there is less fat in almond milk than cow’s milk.