Vegan Gingerbread Scones
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
56
Spice
49
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1
Orange2 tbsps
Water (or as needed)2 tbsps
Chia Seed1 tbsp
Blackstrap Molasses2 cups
All-Purpose Flour1 cup
White Sugar1 tbsp
Ground Cinnamon1 tbsp
Ground Ginger2 tsps
Cream Of Tartar1 tsp
Baking Soda1 tsp
Ground Nutmeg1 tsp
Ground Allspice3 tsp
Salt1 cup
Coconut Oil (chilled)Directions:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Line a baking sheet with parchment paper
3
Juice the orange into a measuring cup; add enough water to reach 8 ounces
4
Stir in chia seeds and molasses
5
Set wet mixture aside until gelled, about 10 minutes
6
Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor
7
Pulse until just combined, about 30 seconds
8
Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds
9
Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute
10
Scrape dough into large bowl
11
Add pecans and knead 5 or 6 turns to distribute them in the dough
12
Transfer dough to a lightly floured surface; cut into 2 equal portions
13
Pat or roll each portion into a 1-inch thick round
14
Cut into 8 wedge-shape pieces and place on the prepared baking sheet
15
Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes