More scones? If you know me, you know I am always up for warm and delicious scones. This time, I made them with an anti-inflammatory boost by using turmeric (curcumin) and ginger.
Do you know how amazing turmeric is? It can help with the following conditions: high cholesterol, hay fever, depression, gingivitis, premenstrual syndrome and even hangovers. It is also believed to act as an antiviral and antibacterial / antiparasitic. It is even known to help with diabetes, pain, rheumatism, osteoarthritis, memory and skin conditions like eczema.
So why not load up on it? Here’s an easy and delicious way to do so!
Turmeric Latte Scones
- 1 chia egg 1 tbsp ground chia with 3 tbs water
- 3/4 cup + 3 tbsp unsweetened oat milk I use Earth's Own
- 2 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 1/3 cups coconut sugar plus more for garnishing
- 1 1/2 tsp ground turmeric
- 1/2 tsp ground ginger I used fermented ginger from New Roots Herbal
- 1 tsp ground cinnamon
- A few pinches of black pepper
- 1 teaspoon natural vanilla extract
- 1/4 cup quick oats
- 1/2 tsp salt
- 6 tbsp vegan butter or coconut oil room temperature not liquid
Preheat oven at 400 degrees F.
Prepare chia egg in a bowl (by combining 1 tbsp of chia along with 3 tbsp of room temperature water). Once well combined, add oat 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.
On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough about 1 inch tall.
Top with the a bit of coconut sugar, evenly.
With a knife, cut the dough into 6 parts and transfer them all to a baking tray lined with parchment paper.
Bake for approximately 25-30 minutes, until golden and well cooked inside.