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.
Provided by Kameron
Categories Scones
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 20.3 g, Fat 7.4 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 189.4 mg, Sugar 6.9 g
VEGAN SCONES
Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
- Gradually stir the milk into the flour mixture until you have a smooth dough.
- Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
- Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.
Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium
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.
Provided by Kameron
Categories Bread Quick Bread Recipes Scone Recipes
Time 50m
Yield 16
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 20.3 g, Fat 7.4 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 6 g, Sodium 189.4 mg, Sugar 6.9 g
More about "vegan gingerbread scones recipes"
VEGAN STRAWBERRY SHORTCAKES WITH COCONUT WHIPPED CREAM
From foodnetwork.com
Steps 11
VEGAN JELLY TEQUILA COCKTAILS RECIPE | FOOD NETWORK
From foodnetwork.com
Steps 5
SAVOURY VEGAN SCONES - VEGAN FOOD & LIVING
From veganfoodandliving.com
WHOLE WHEAT FAT-FREE VEGAN GINGERBREAD SCONE RECIPE - HAPPY …
From happyherbivore.com
EASY VEGAN SCONES - VEGAN ON BOARD
From veganonboard.com
GINGERBREAD SCONES WITH VANILLA BEAN GLAZE [VEGAN] | FIT MITTEN …
From pinterest.com
AIR FRYER VEGAN PARKIN (STICKY GINGER CAKE) | TINNED TOMATOES
From tinnedtomatoes.com
16 VEGAN COMFORT FOOD RECIPES TO FUEL YOUR BODY AND SOUL
From camillestyles.com
GINGERBREAD SCONES [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
GINGERBREAD SCONES RECIPE (THAT TASTE LIKE CHRISTMAS!)
From thecuriousfrugal.com
GINGERBREAD SCONES • BAKERITA
From bakerita.com
20 BEST VEGAN SCONE RECIPES FOR BRUNCH - INSANELY GOOD
From insanelygoodrecipes.com
24 EASY VEGAN SCONE RECIPES – EASY VEGAN RECIPES
From easyveganrecipes.com
VEGAN MAPLE GINGERBREAD SCONES (GF, DF, OIL-FREE, REFINED SUGAR …
From unconventionalcooks.com
VEGAN GINGERBREAD SCONES WITH CRANBERRY GLAZE
From shortgirltallorder.com
SLOW COOKER GINGERBREAD LATTES - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
QUICK AND EASY SMALL-BATCH RECIPE FOR SCONES (JUST 2 SCONES)
From delishably.com
GINGERBREAD SCONES WITH VANILLA BEAN GLAZE [VEGAN] - FIT …
From fitmittenkitchen.com
VEGAN GINGERBREAD SCONES WITH CRANBERRY GLAZE | SHORT GIRL. TALL …
From pinterest.com
GLUTEN FREE VEGAN GINGERBREAD SCONES - A SAUCY KITCHEN
From asaucykitchen.com
VEGAN WHOLE WHEAT GINGERBREAD SCONES | KEEPRECIPES: YOUR …
From keeprecipes.com
You'll also love