Easy vegan gingerbread scones with vanilla bean glaze

• Vegetarian

• Produce

  • 1 tsp Ginger

• Refrigerated

  • 11/16 cup Almond milk, unsweetened
  • 1 Flax egg

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/3 cup Coconut sugar
  • 1 Glaze
  • 3/4 cup Powdered sugar
  • 1/4 tsp Sea salt
  • 1/2 Vanilla bean
  • 2 cups Wholewheat pastry flour

• Oils & Vinegars

  • 5 tbsp Coconut oil

Found on nutritionalfoodie.com

Description

Ingredients

• 1 flax egg
• 2 cups wholewheat pastry flour (can sub for AP too)
• ⅓ cup coconut sugar
• 1 Tbsp baking powder
• 1 tsp ginger
• ½ tsp cinnamon
• ¼ tsp cloves
• ¼ tsp sea salt
• ½ cup + 2 Tbsp unsweetened almond milk
• ⅓ cup molasses
• 5 Tbsp coconut oil (in hardened form) or vegan butter
• Glaze
• ½ vanilla bean
• ¾ cup powdered sugar
• 1 Tbsp unsweetened almond milk (or until you reach your desired consistency)

Directions

• Preheat your oven to 400 degrees. Prepare a baking sheet with parchment paper.
• In a small/medium bowl make your flax egg. Let sit for 5 minutes.
• Next, in a large bowl add all your dry ingredients and whisk to combine.
• After your flax egg has sit for 5 minutes, add the almond milk and molasses. Whisk to combine fully. This takes a minute or 2! Set aside.
• Add your hardened coconut oil to your dry ingredients. Using a pastry cutter or a fork, cut the coconut oil into the mixture until the coconut oil is the side of peas or such (see picture).
• Next, slowly pour your wet ingredients into your dry. Mix until just combined (careful not to over mix). There will still be a little flour at the bottom of the bowl, that is okay! (see picture for reference).
• Take your scone batter and place on prepared baking sheet. Shape into about a 7-8 inch circle.
• Using a sharp knife cut into 8 equal sized triangles.
• Place in oven. Bake for 14 minutes.
• After the 14 minutes, cut the scones again (where you previously cut) and pull apart so the sides have time to bake.
• Bake for 2-4 more minutes (16-18 total). Or until golden brown and cooked through.
• Let cool for 10 minutes.
• To make the glaze, add all ingredients to a bowl and whisk to combine. Drizzle on top of your scones. Keep scones fully covered for freshness. Enjoy!