One of the first recipes I published on the blog was the delicious “Scottish Oat Scones”. I thought it was about time to share a new one with you, this time made with raspberry and ginger. Scones, a big part of my British background, are simply my favorite thing to enjoy with a nice cuppa, as breakfast or as a delicious snack.
Ginger & Raspberry Scones
- 1 chia egg 1 tbs ground chia with 3 tbs water
- 3/4 cup soy milk
- 2 cups unbleached all-purpose flour
- 1 tbs baking powder
- 1/4 cups coconut sugar
- 1/2 tsp salt
- 6 tbs vegan butter or coconut oil (not in the liquid form), room temperature
- 1 tbs fresh ginger grated
- 1 tsp ground nutmeg
- 1/3 cup frozen raspberries
Preheat oven at 400 degrees F.
Prepare chia egg in a bowl (by combining 1 tbs of chia along with 3 tbs of room temperature water). Once well combined, add soy milk to it. Set aside.
In a separate bowl, combine all dry ingredients.
Add vegan butter (or coconut oil) to dry ingredients and combine well with a fork until only a few small bits remain.
Stir the chia mixture once again and add it to the dry ingredients gradually, while stirring with a spoon. Add frozen raspberries and fresh ginger and mix with your hands.
On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough about 1 inch tall.
With a knife, cut the dough into 6 parts and transfer them all to a baking tray lined with parchment paper.
Bake for approximately 22-25 minutes, until golden.