Spicy Vegan Scones
If you are anything like me you have a sweet tooth that cannot be denied. Scones have become a new love of mine but finding vegan scones that aren't as dry as the Sahara is quite challenging. Then I came across some scone recipes that seemed simple and delicious and gave it a go myself.
I have learned from this experience that a food processor will make things exponentially easier but it is completely feasible to conquer this recipe with one bowl and a pair of strong hands.
My favorite thing about this recipe is that the scone batter itself has no added sugar! In addition to that, I put in a significant amount of spices so the scones were beautifully spicy and warming.
Spicy Ginger Vegan Scones
Yields about 8
adapted from Fit Mitten Kitchen
- 2 1/4 cups of all-purpose flour (you can use any flour you want)
- 2 1/2 t. of baking powder
- 1/2 t. of salt
- 2 1/2 - 3 T. ground ginger (this can be adjusted to taste of course)
- 1 t. ground cinnamon
- just a dash of nutmeg
- 1/3 cup + 1 T. frozen coconut oil
- 1 cup non-dairy milk (I used unsweetened almond milk)
- 1/4 cup of molasses
- 1 t. vanilla paste
- 2 t. vanilla bean paste
- 1 cup powdered sugar
- 1 T. non-dairy milk (add or subtract based on of thick you want the glaze to be)
- Preheat oven to 350 degrees and line a baking tray with parchment paper
- In a large bowl add the flour, baking powder, salt, ginger, cinnamon, and nutmeg and whisk until everything is equally distributed.
- Take the frozen coconut oil and chop into small pieces so that it can be easily rubbed into the dry ingredients.
- Rub the shaved frozen coconut oil into the dry ingredients until you've achieved a sandy, grainy texture.
- Gently stir in the non-dairy milk, molasses, and vanilla into the bowl and mix together
- After a while, the mixture will become VERY sticky so yu might have to get right in there with your hand and forgo the spatula.
- Dump the dough onto the lined baking tray and with floured hands shape the dough into a circle.
- Cut the dough into 8 relatively equal triangles and bake for 20 minutes
- Remove the scones after 20 minutes and re-cut the triangles. Separate them out so that they are not touching and put back in the oven for another 5 minutes or until the edges are slightly browned.
- For the glaze combine the powdered sugar, vanilla, and non-dairy milk together into a bowl and mix until combined. Add more milk if you would like the glaze to be more runny.
- Allow the scones to cool completely and then apply your glaze however you see fit.