Is it normal to go to the beach in January…in Oregon…with two young children?
Is it normal, after almost two years, to continue taking pictures of your children sleeping?
I do it.
Is it normal to crave gingerbread after Christmas?
I did.
Is it normal to then drizzle said gingerbread with lemon glaze?
I did that too.
Gingerbread and lemon seems like a weird combination, I know. But in my head it sounded great and in my mouth it tasted better.
As all scones are, if you use a food processor, these were fast and simple.
The usual suspects are there: flour, baking powder, ginger, cloves and cinnamon. The simple swap of earth balance for butter and almond milk for regular milk help in the vegan effort. Molasses is a key player as is egg replacer powder. You could probably use a flax egg, but I didn’t try it.
The scones are great unadorned. The fam enjoyed them, for sure.
But I have a hard time knowing when to stop…powdered sugar and lemon juice were a perfect duo.
If only coffee and scones constituted a “normal” day…
Who am I kidding? We have no concept of what “normal” is…
P.S. the above picture is J Man modeling his new bike helmet. He wore it all morning long. Inside. While playing with his puzzles. Safety first…
Gingerbread Scones
Ingredients
1 cup AP flour
1 cup WW pastry flour
1/3 cup brown sugar
1 TBS baking powder
1 tsp ginger
1 tsp cinnamon
6 TBS earth balance (butter), cubed
3 TBS molasses
1/4 cup almond milk
1 egg equivalent (1.5 tsp egg replacer + 2 TBS water)
1 tsp vanilla
Instructions
In a food processor, combine flours, baking powder and spices. Add earth balance cubes and pulse until sandy in texture. Add remaining ingredients. Pulse until a thick dough forms. On a floured surface, pat into a circle and then cut into 8 wedges.
Bake at 375 for 20-24 minutes.
Meanwhile, combine 1 cup powdered sugar with 1 TBS lemon juice. While scones are still warm, drizzle with lemon glaze if desired.
I’d like to try this with Chia Seeds as the egg replacer – sounds interesting!