Vegan Maple Gingerbread Scones (GF, Paleo, DF, Oil-Free, Refined Sugar Free)
Author: 
Serves: 8
 
Inspired by Smitten Kitchen's Cookbook (pg. 16)
Ingredients
  • Dry Ingredients:
  • 2.5 cups almond flour
  • 3 tbsp coconut flour
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • ¼ tsp sea salt (1/8 tsp regular salt)
  • 1½ tsp baking powder
  • 1 tbsp Molasses (or more maple syrup)
  • 4 tbsp maple syrup
  • ½ cup applesauce
  • Creamy Maple "Coconut" Glaze :
  • 2⅔ tbsp yogurt maple syrup
  • 4 tsp maple syrup
  • 2 tsp coconut flour ( + more if it needs to be thicker)
Instructions
  1. Preheat oven to 350F.
  2. In a bowl, mix all the dry ingredients in a bowl. In another bowl combine together all the wet ingredients.
  3. Prepare a baking tray and line with parchment paper. Transfer the dough to the baking tray and using your hands shape a 7" diameter circle dough (about 0.5" thick).
  4. Slice into 8 pieces.
  5. Bake for 20 minutes.
  6. In a blender, add all the ingredients for your maple glaze. Depending on your yogurt, you may need to add more coconut flour to make the glaze a bit thicker. Add ¼ tsp at a time to test and mix.
  7. Once the scones are cooled COMPLETELY, drizzle your frosting over the scones!
Nutrition Information
Calories: 273.4 Fat: 19.6g Carbohydrates: 20.5g Protein: 8.3g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/12/22/vegan-maple-gingerbread-scones-gf-paleo-dairy-free-refined-sugar-free/