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“Normal” and Gingerbread Lemon Scones

Is it normal to go to the beach in January…in Oregon…with two young children?


We did it.

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


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


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.


One response »

  1. I’d like to try this with Chia Seeds as the egg replacer – sounds interesting!


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