For the scones:
- 2 1/4 cups whole wheat white flour or whole wheat pastry flour, plus more for hands
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground ginger (use 2 tsp for more ginger flavor)
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg, optional
- 1/3 cup + 1 TBS frozen coconut oil*
- 1 cup non-dairy milk**
- 1/4 cup molasses
- 1 tsp vanilla extract
For the glaze:
- 1 vanilla bean
- 1 cup powdered/confectioner’s sugar
- 1 TBS non-dairy milk (I like to use coffee creamer for richer taste)
- Preheat oven to 350F and line a large baking sheet with parchment paper or silicone mat. Set aside.
- In a large mixing bowl–or bowl of food processor–add flour, baking powder, salt, ground ginger, ground cinnamon, and nutmeg. Whisk until well combined and set aside–pulse dry ingredients together if using food processor..
- The frozen coconut oil can either be grated into large bowl of dry ingredients, then blend using dough blender until a grainy meal-texture forms. OR using the S blade of the food processor, process frozen coconut oil with the dry ingredients until broken down into small chunks.
- Gently stir in the coconut milk, molasses, and vanilla extract to bowl of dry ingredients with a large spatula (remove blade from food processor bowl). The dough will be thick and sticky.
- With floured hands, shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8-10 triangle slices into dough.
- Bake for 17-20 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
- Once the scones have cooled (about 20 minutes on wire rack) make the vanilla bean glaze: slice down vanilla bean and scrape out seeds into medium bowl. Add powdered sugar and milk, whisk together until smooth. Place baking sheet under wire rack before pouring glaze over scones. Allow glaze to dry, enjoy!
*May sub frozen butter if not vegan.
**Canned coconut milk yields the best texture, but you can sub with almond milk, cashew milk, etc.
Scones will stay fresh in airtight container up to 3 days, if they last that long… (You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.)
- Serving Size: 1 scone with glaze
- Calories: 333
- Sugar: 26
- Sodium: 321
- Fat: 11
- Saturated Fat: 8
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 1
- Protein: 6
- Cholesterol: 0