By Genevieve
For my first post of December, I thought it would only be appropriate to share a holiday recipe! As I'm sure you've all noticed, as soon as American Thanksgiving was over last week, bloggers couldn't wait to get into the Christmas spirit, and I'm definitely one of those bloggers!
My holiday baking started last week with our annual cookie swap at school, and even though I had just gotten back from a conference and didn't have much time to prepare for it, I couldn't miss the opportunity to try out a Christmas cookie recipe - and to sample everyone else's Christmas baking!
I brought these cranberry apple crumble squares from Sweet Twist of Blogging, and I loved how they turned out! And for the record, I think it was our best cookie swap yet, everyone's treats were so good (as evidenced by the rate at which my stash disappeared afterwards)!
My second holiday themed treat so far this year were these gingerbread scones. These aren't your average fluffy white scones, since they're made with a mix of whole wheat and rye flour and use coconut oil instead of butter. I liked how the darker flours gave the scones a bit of a deeper flavour though and complemented the gingerbread notes well too.
Lightly sweetened with a bit of maple syrup and molasses and spiced with both ground and fresh ginger, these scones have a subtle kick to them. You could leave them plain to highlight the gingerbread, or you could add a few whole cranberries to each scone like I did to double up on the Christmassy flavours!
Hopefully I'll have more treats to share with you in the next few weeks!
Gingerbread Rye Scones
Adapted from Gnom-Gnom
Ingredients:
- 1/2 cup whole wheat pastry flour
- 1/2 cup dark rye flour
- 1/2 tbsp baking powder
- 3/4 tsp ground ginger
- 1/2 tsp allspice
- Dash of salt
- 3 tbsp solid coconut oil
- 3 tbsp almond milk
- 2 tbsp maple syrup
- 1 tbsp molasses
- 1/2 tbsp vinegar or lemon juice
- 1/2 tsp grated fresh ginger
- 1/2 tsp vanilla
- ~1/4 cup fresh or frozen cranberries (optional; if frozen let them thaw a bit first)
Instructions:
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the dry ingredients (flours to salt). Add the coconut oil and use a fork or a pastry cutter to cut the coconut oil into the dry ingredients until it is fully broken down and the dry ingredients are crumbly.
In a separate bowl, mix the almond milk, maple syrup, molasses, vinegar, ginger, and vanilla. If your molasses is really thick, you can blend the ingredients in a blender until smooth (I used this method). Pour the wet ingredients into the dry ingredients and stir just until the dry ingredients are incorporated.
Transfer mixture to a clean surface and pat it into a thick round circle. Cut into four equal wedges. Press a few cranberries into the tops of each scone if desired.
Place scones on the prepared baking sheet and bake in the preheated oven for 17-20 minutes, until they are browned on the bottom and firm on top. Let cool on a wire rack.
Best served warm, spread with a bit of margarine or vegan butter.
Makes 4 small scones (recipe can be doubled for a larger batch - just cut the dough circle into 8 wedges instead of 4).
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