Apple Ginger Scones
Whether you whip these up while trying to juggle twin babies, or leisurely make them to go along with your morning cup of tea, you'll be happy to know they are quick and easy and not at all complicated.
So enjoy, and let me know what you think! The glaze is totally optional but I highly recommend it; it turns a breakfast or afternoon snack into a delectable treat that is still great for you!
Bake these on the weekend and take them along to work or school throughout the week. Enjoy with your tea or coffee for the best scone experience!
Apple Ginger Scones
2 cups gluten-free flour
3-1/2 tablespoons coconut palm sugar, divided
1 tablespoon baking powder
2 teaspoons + 1 teaspoon cinnamon, divided
1/2 teaspoon ginger
¼ teaspoon cardamom
¼ teaspoon allspice
¼ teaspoon sea salt
1 small Granny Smith apple peeled and diced small
5 tablespoons coconut oil, room temperature (not melted)
1 chia or flax egg
1/3 cup apple juice
2 tsp lemon juice
1/3 cup coconut milk
1 scoop vegan vanilla protein powder
water as needed
sprinkle of cinnamon
Organic powdered sugar and maple syrup and coconut milk, to taste
1. Preheat the oven to 400 degrees F and line a cookie sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, 2-1/2 tablespoons of sugar, baking powder, 1 teaspoon of cinnamon, spices and salt.
3. In a medium bowl, toss the chopped apple with 1 tablespoon coconut sugar and 2 teaspoons cinnamon. Sprinkle mixture over the apple and toss to completely coat.
4. In another small bowl, whisk together the vegan egg or egg and nondairy milk and apple lemonade or apple juice and at least 2 teaspoons fresh lemon juice; let sit a few minutes.
5. Cut coconut oil into the dry mix with a fork or a pastry cutter.
6. Add apple to the flour mixture and mix.
7. Pour the egg mixture into the dry ingredients and stir until it just comes together.
8. Dust a cutting board with gluten-free flour or tapioca starch, and pat the dough onto it in a large circle.
9. Cut into 8-10 wedges of desired size. Bake for 20 to 25 minutes or until top of scones are lightly gold and firm. Let cool on a wire rack for 10 minutes and whisk the glaze.