Vegan Coconut Ginger Golden Milk Scones

• Vegan

• Produce

  • 1/2 tsp Ginger

• Canned Goods

  • 3/4 cup Coconut milk, full-fat

• Condiments

  • 1 Coconut butter
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/3 cup Coconut sugar
  • 1 pinch Of black pepper
  • 2 cups Spelt flour
  • 2 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 1/2 tbsp Apple cider vinegar
  • 1/3 cup Coconut oil

• Desserts

  • 1/3 cup Crystallized ginger

Found on exsloth.com

Description

Ingredients

• 2 cups spelt flour (I used a mix of light and whole spelt)
• ⅓ cup coconut sugar
• ½ tsp ginger
• ½ tsp cinnamon
• 2½ tsp turmeric
• a pinch each of black pepper (optional) and salt
• ⅓ cup coconut oil, cold (solid)
• ¾ cup full fat coconut milk
• 1 tbsp freshly squeezed lemon juice
• 2½ tbsp apple cider vinegar
• ⅓ cup crystallized ginger, chopped
• Optional:
• coconut butter for drizzling

Directions

• Preheat oven to 400F, line a baking sheet with parchment paper and set aside
• In a large bowl, whisk together the flour, sugar and spices
• Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips
• Carefully stir in the coconut milk, lemon juice and vinegar with a wooden spoon, until the dough begins to come together. Use your hands if necessary but be careful not to overwork the dough
• Gently fold in the crystallized ginger
• Turn the dough out onto a lightly floured surface and pat into a circle about 8 inches in diameter
• Transfer to prepared baking sheet and cut the dough into 6 - 8 triangles using a sharp kitchen knife
• Bake for 15 minutes then remove from oven, pull the triangles apart and bake for another 5 - 10 minutes until the edges start to brown
• Allow to cool slightly before drizzling with coconut manna