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My review
Vegan Gingerbread Scones
5
Kameron
"I wanted to make a festive version of my regular scones and a few permutations later, success! I hope you enjoy these."
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Ingredients
50 m servings 152Original recipe yields 16 servings (16 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes.
- Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds.
- Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough.
- Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet.
- Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.
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Footnotes
- Cook's Notes:
- Substitute mace for the nutmeg, if desired.
- You can test for doneness by carefully pressing a scone with your finger; the top should give way very slightly.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
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4/14/2018
This was a pain to make, but they tasted wonderful!!! I followed the recipe and ingredients exactly except for scaling it down to 8 servings (per the scale by the recipe ingredients). The orange...
6/5/2016
I live in a small town and don't have immediate access to coconut butter. Will it still taste the same if I use just dairy butter?