Gingerbread Scones

by Kimberly Jergens

INGREDIENTS

Scone Ingredients:

2 1/4 cups flour 1/2 tsp salt 1 tbsp baking powder 3/4 tsp ginger 1/2 tsp cinnamon 1/2 tsp ground cloves 1 tbsp brown sugar 2 tbsp sugar 1/4 tsp vanilla extract 1/4 cup molasses 1 vegan egg replacer 2 tbsp Forager Project Cashewmilk 1/3 cup Forager Project Sour Cream 1/3 cup of chilled Forager Project Butter chunked (for best results leave the cubed butter in the freezer until needed in the recipe)

Maple Glaze Ingredients:

2 cups of sifted powdered sugar pinch of salt 1/2 tsp molasses 1 tsp maple syrup 4 tbsp Forager Project Cashewmilk

DIRECTIONS

1. Line a large baking sheet with parchment paper. 2. In a large bowl mix your flour, salt, baking powder, ginger, cinnamon, cloves,. Set aside. 3. Next, in a small bowl, using a fork mix both sugars with the molasses and vanilla extract until completely blended together. Once the sugars, extract, and molasses are blended add the egg replacer, non dairy milk, and sour cream. Mix until blended. Set aside. 4. Grab your chilled butter chunks and gently, with a spatula or dough cutter fold them into the bowl of flour and spices. Careful not to over mix. You want it to be like grated sand. 5. Next, In your flour mixture, make a well in the middle using your spatula. Then add the bowl of molasses mixture into the well. Gently fold until combined, but not over mixed. You want it to be a little crumbly. But, not to where it doesn’t stick together. 6. Flour your hands and counter. Nudge dough into about an 1inch thick circle. 7. Cut the dough like a pizza into 6 evenly spaced slices. 8. Add each slice to your lined baking sheet. 9. Preheat your oven to 375. And place your baking sheet/scone slices in the freezer while the oven heats. 10. Bake for 15-20 min or until golden brown. 11. While your scones are baking add all of your glaze ingredients except the powdered sugar, to a bowl and blend with a hand mixer until combined. Gradually blend in the powdered sugar until everything is combined. If it’s too thick add more non-dairy milk 1tsp at a time until desired consistency. 12. Take your scones out of the oven. Let cool for 10-15 min and drizzle the glaze on each one. 13. Enjoy!

ABOUT THE AUTHOR

Kimberly Jurgens is a Social Media Manager, Lifestyle and Food Photographer, Recipe Developer, and cat mom. She believes that life is lived to its fullest when creativity is involved. She has never met a stranger and would love to take your photo.

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