Gingerbread Scones
The gingerbread spices make these crispy, flaky scones perfect for fall. Raisins add chewy pops of sweetness.
Ingredients
- 2 cups all purpose flour
- 1/3 cup brown sugar lightly packed
- 1 tbsp baking powder
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp sea salt
- 6 tbsp vegan butter
- 1/4 cup plant milk
- 1 tbsp ground flaxseeds
- 3 tbsp water
- 3 tbsp molasses
- 1 tsp pure vanilla extract
- 2/3 cup raisins
Instructions
- Preheat the oven to 375F. Line a baking sheet with parchment paper or use a baking stone (preferred).
- In a small bowl, mix the ground flaxseeds and water and let sit for five minutes.
- In a large bowl, whisk together the dry ingredients.
- Using a pastry cutter or fork, cut in the butter until it looks like coarse meal.
- Add the milk, molasses and vanilla to the flax and water mixture and stir to combine.
- Add the wet ingredients to the dry ingredients and combine until just mixed.
- Fold in the raisins.
- Gather dough into a ball and press into a 1-inch thick circle on the baking sheet or baking stone. Cut into 8 wedges.
- Bake for 25–30 minutes, until a toothpick comes out clean.
- Serve warm or room termperature with butter.