I couldn’t very well share a gingerbread spice mix and not show you a billion ways to use it, now could I? When I was drinking/spilling the gingerbread latte that inspired the mix recipe, I was also eating an incredibly disappointing scone. Scones are my jam, people, I can’t just ignore them when they sit looking all delicious in a glass case. But when disappointment scones strike, I (like any sane person in the world) feel compelled to make a million perfect scones for myself.
Normal scone recipes use a lot of butter, but not mine! No butter here. Frankly, I’ve forgotten how to use butter. No joke, at this point when I try to make “traditional” cookies with butter from the simplest of recipes, I get a big mess. *sigh* My life just isn’t meant to include butter, and that’s okay when I have these scones. (plus: butter = heartburn. It’s no bueno).
Before you give me the whole “gingerbread needs molasses” spiel, let me repeat: Gingerbread spice scones. Spice. Not authentic gingerbread! If you want to sub in molasses, replace half of the sugar with molasses and only add the milk if necessary (start with 1 tbsp and increase).
2 tbsp fat free Greek yogurt (regular/vegan yogurt, sour cream or silken tofu will work)
4 tbsp vanilla almond milk (or milk choice with splash of vanilla extract)
1 tsp butter flavor
Cinnamon chips, if desired, for topping
½ c powdered sugar
3 drops vanilla extract
2 tsp+ unsweetened almond milk (or milk of choice)
Preheat oven to 400° F. Line baking sheet with parchment paper.
Whisk together dry ingredients (flours, sugar, spice, baking powder, and salt). Add applesauce, yogurt, milk, and butter flavor and stir until almost combined. Dough will be sticky!
Turn the dough out onto the parchment paper and shape into a circle, about 6 – 8 cm in diameter. Using a sharp knife (I spritzed mine with nonstick spray), cut into 6 pieces – do not pull apart!
Press a small handful of cinnamon chips into the top, if desired.
Bake for 20 – 25 minutes, until a toothpick comes out clean. After the ten minute mark, pull the scones out of the oven and re-cut. Do not pull apart!
Allow to cool.
Meanwhile, mix the powdered sugar, vanilla, and almond milk to form a glaze. Drizzle liberally over the top of the scones.
Using 100% whole wheat gives these a whole wheat flavor. Adding a little of a different kind of flour helps prevent that – my favorites are oat and brown rice flour. If you want a more true gingerbread flavor, swap out half of the brown sugar for molasses. Decrease milk to 1 tbsp, increasing if necessary to incorporate all of the flour. If you don’t want a whole jar of gingerbread spice mix (crazy!), use 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp all spice, ½ tsp nutmeg, and ⅛ tsp clove
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