Flaky and soft Gingerbread scones made with real molasses and warming spices topped with all-natural pink cranberry glaze.
- 1/2 cup coconut oil
- 2 1/4 cups pastry flour
- 2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 cup brown sugar
- 1/2 cup almond milk (or other milk alternative such as coconut milk)
- 2 tsp vanilla bean paste/extract
- 5 Tbsp light molasses
- 1/4 cup sugar (optional- to top scones)
- 1/2 cup fresh or frozen cranberries
- 2 Tbsp sugar
- 2 Tbsp water
- 1 cup powdered sugar
- 1/2 tsp vanilla bean paste/extract
- 2–3 tsp almond milk (as needed)
- Take your coconut oil and form into a ball. Place in a small dish and place into the freezer for 10-15 minutes.
- While the coconut oil is firming, add your dry ingredients to a small mixing bowl including the flour, baking powder, spices, and brown sugar. Sift together to evenly mix.
- Take your frozen coconut oil from the freezer and use a cheese grater to grate it into the dry ingredients. It’s okay if larger chunks come off while you are grating. Once grated, use a pastry cutter to cut the larger coconut oil chunks into the dry ingredients.
- In a separate mixing bowl, whisk together your almond milk, molasses, and vanilla bean paste/extract until evenly mixed. Pour the wet ingredients into the bowl of dry ingredients and coconut oil. Use a pastry cutter or fork to roughly mix the dough until you form a moist, shaggy dough.
- Turn the dough out under a baking sheet covered in parchment paper and flatten into a circle that is 1 inch in height using your hands or a rolling pin.
- Then, fold the dough in half once, then in half again so that is is layered on top of itself into a four layered triangle. Use your hands or a rolling pin to roll the dough back out into a circle 1 inch in height and then place the baking tray into the freezer for 10 minutes.
- Preheat your oven to 400F. Once preheated, remove the dough from the freezer and use a very sharp knife to cut the dough into 8 even triangles. Separate the scones and place them a few inches apart on the parchment paper. Top each scone with a bit of sugar and then add to the oven to bake for 13-15 minutes until slightly browned on the outside. Remove from the oven and place each scone on a rack to cool.
- While the scones are cooling, make your glaze. Add 1/2 cup of cranberries, 2 Tbsp of sugar, and 2 Tbsp water to a small sauce pan and turn the heat to high. Bring to a boil and boil the cranberries until they all burst- about 3-5 minutes. Remove from the heat and stir. Immediately strain the cranberries so that the colored flavored liquid goes into a bowl. Make sure to press as much juice as you can out of the cranberries.
- In the bowl with the cranberry juice, add in 1/2 tsp vanilla bean paste/extract and 1 cup powdered sugar. If the glaze is too thick, add in almond milk 1 tsp at a time. The amount of almond milk you need varies by how much juice you get out of the cranberries- so you may need none or all 3 tsp. Once mixed, you should have a pink glaze!
- Top each scone with the glaze. If you want, sugared cranberries make a wonderful topping too. Enjoy!
Scones will keep in the fridge about 1-2 weeks. Make sure to reheat before eating for the best texture.
If you plan to reheat the scones, store without the glaze on top.
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