Side Pannel
Vegan Gingerbread Scones
Vegan Gingerbread Scones
- Recipe Submitted by maryjosh on 01/23/2018
Ingredients List
- 1 3/4 cup |220 grams your favourite gluten free all purpose flour blend
- 1 1/4 teaspoon xanthan gum (affiliate)
- 1/4 cup | 50 grams coconut sugar (can sub with can sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3/4 teaspoon ground ginger
- 2 tablespoon blackstrap molasses
- 1/4 cup | 55 grams coconut oil (creamy and somewhat solid - not melted or in a liquid state)
- 1 cup | 225 g coconut milk, full fat & from a can
- Maple Glaze
- 1/2 cup | 56 grams sifted powdered sugar*
- 1-2 tablespoons | 15-30 ml maple syrup
Directions
Whisk together the flour sugar, baking powder, salt, cinnamon, cloves and ginger together in a large mixing bowl and combine.
Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
Add the coconut milk and the molasses to the bowl and stir until a soft dough forms.
Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
Maple Glaze
Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!
Add the coconut oil to the flour and use a fork to mix into the flour. Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
Add the coconut milk and the molasses to the bowl and stir until a soft dough forms.
Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall. Cut the dough into 6 wedges.
Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.
Preheat the oven to 400°F/200°C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches). Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
Maple Glaze
Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze. Drizzle the glaze over the top and enjoy!
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