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Sunday, 1 October 2017

Gingerbread scones recipe

Vegan, quick & easy

These gorgeous, spicy scones are perfect to enjoy with your afternoon tea, filled with jam, cream or yoghurt.
I made them gingerbread flavoured as I am in a Christmassy spirit, even though it's September, but it's never too early to start enjoying festive food & flavours! 
They are simple & easy to make and you can rustle up a batch within 30 minutes- yay! 
Preparation- 5 minutes
Baking time- 15-20 minutes
Makes- Approximately 18
Level- Easy

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Ingredients for the scones
-500g of self-raising flour
-3 tablespoons of golden caster sugar
-1 teaspoon of ground cinnamon
-1 teaspoon of ground ginger
-1/2 teaspoon of ground cloves
-1 tablespoon of baking powder
-1/4 teaspoon of salt
-120g of dairy-free margarine (I use Tomor)
-150ml of dairy-free yoghurt (I use Alpro Soya)
-120ml of dairy-free milk (I use unsweetened almond)

Ingredients for the drizzle
-100g of icing sugar
-1 teaspoon of vanilla extract
-1 tablespoons dairy-free milk

To serve
-Coconut cream
-Cinnamon sticks
-Icing sugar
-Ground cinnamon 
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To make the scones
Step 1- Pre-heat the oven to 180 degrees and line a baking tray with grease proof paper.

Step 2- In a mixing bowl, combine the flour, sugar, cinnamon, ginger, cloves, baking powder and salt.

Step 3- Using your hands, rub in the margarine until like breadcrumbs.
Step 4- Add in the yoghurt and milk and mix until a dough forms.

Step 5- Flour a clean surface and roll out until 1 inch thick.
Step 6- Using a medium sized cookie cutter, cut out the scones and place them onto the lined tray.

Step 7- Brush some dairy-free milk over the top of each scone and pop them into the oven to bake for around 15-20 minutes or until golden in colour.

Step 8- Once fully baked and golden brown, carefully remove from the oven and allow to cool, then decorate with vanilla drizzle.

To make the drizzle
Step 1- In a mixing bowl combine the icing sugar, vanilla and dairy-free milk until smooth.
Add more icing sugar if too runny.

Step 2- Transfer the drizzle into a piping bag fitted with a small round tip.
Top off the scones with some of the drizzle and a dash of icing sugar (optional).

I served my scones with vanilla yoghurt inside but you can enjoy them with jam, coconut cream, dairy-free cream etc, anything :)
Store in a sealed container and enjoy within a few days!

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Holly Jade
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1 comment

  1. These look lovely! What a great way to spiff up scones for the holiday season!

    ReplyDelete

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