Vegan Gingerbread Scones Tasty Recipes


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Vegan Gingerbread Scones
"I wanted to make a festive version of my regular scones and a few permutations later, success! I hope you enjoy these."

Ingredients :

  • 1 orange
  • 2 tablespoons water, or as needed
  • 2 tablespoons chia seeds
  • 1 tablespoon blackstrap molasses
  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 3/4 teaspoon salt
  • 1/2 cup coconut oil, chilled
  • 1/2 finely chopped pecans

Instructions :

Prep : 20M Cook : 16M Ready in : 50M
  • 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.

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.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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