Gingerbread Scones With Cranberries (Gluten-free + Vegan

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1/4 cup Almond milk plus, unsweetened
  • 1 Flax egg

• Condiments

  • 1/4 cup Molasses
  • 1/2 cup Sorghum, whole grain ground

• Baking & Spices

  • 1 cup Almond meal/flour
  • 1/2 cup Arrowroot starch
  • 1 tbsp Baking powder
  • 3/4 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1/2 cup Coconut sugar
  • 1/2 cup Powdered sugar, organic
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract, pure
  • 3/4 cup White rice flour, sweet

• Oils & Vinegars

  • 5 tbsp Coconut oil

• Drinks

  • 2 tbsp Orange juice

Found on saltedplains.com

Description

Ingredients

• For scones:
• 1 flax egg (1 tablespoon flaxseed meal plus 3 tablespoons hot water)
• ¾ cup sweet white rice flour (I use Bobs Red Mill for flours)
• 1 cup almond meal/flour
• ½ cup whole grain ground sorghum
• ½ cup arrowroot starch
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ½ cup coconut sugar
• 5 tablespoons coconut oil, solid
• ¼ cup unsweetened almond milk plus 2 teaspoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• ¼ cup molasses
• ½ cup fresh cranberries, halved.
• For orange icing:
• ½ cup organic powdered sugar
• 2 tablespoons orange juice

Directions

• Heat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a small bowl combine and stir together your flaxseed meal and water, set aside.
• In a large bowl, combine white rice flour, almond meal, sorghum, arrowroot starch, salt, baking powder, ginger, cinnamon, cloves, and coconut sugar. Whisk to fully combine.
• With a pastry cutter or two knives, cut in coconut oil to dry ingredients until coconut oil is small and pea-sized. If you need, use your hands to cut in coconut oil.
• In a medium bowl, add almond milk, apple cider vinegar, and vanilla extract and whisk to combine. Add molasses and whisk. Whisk in flax egg mixture.
• Add liquid mixture to dry ingredients, stirring with a spatula until all ingredients are thoroughly incorporated. (If mixture seems too dry, add a tablespoon or two more of almond milk, or if it seems too wet and sticky, add additional almond flour). Fold in cranberries. With your hands, form dough into a ball and place in center of baking sheet. Flatten ball until it is about an inch thick. Cut into 8 triangles.
• Bake for 15 to 18 minutes until bottom edges start to brown. Cool baking sheet with scones on wire rack for 5 minutes.
• While scones are baking, whisk together ingredients for the orange icing. When scones come out of the oven, drizzle with icing using a fork.
• After scones have cooled for 5 minutes, serve immediately. Scones are best the day they are made but can be kept in an airtight container for a day or two.