Last week we were at Saturday morning coffee at Coffee Culture and when ordering our drinks Troubadour noticed they had ginger/date scones in the pastry case. None of the pastries they bake and sell are vegan, so I told him I'd make him some for breakfast the next day. These are my creation. They turned out pretty well.
In the cupboard I happened to have an old bag of un-crystallized candied ginger bought from Trader Joes. I like it because there is no added sugar. (I have since learned they may contain lead so you might want to use a different brand) I used this ginger chopped in little pieces in combination with some chopped deglet noor dates.
For gluten free - use an all purpose gluten free flour blend.
GINGER AND DATE SCONES
2 Cups organic unbleached White Flour (you can use 1 cup white and 1 cup whole wheat)
3 tsp Baking Powder
1/2 tsp Cinnamon
2 Tbsp Turbinado Sugar
1/4 Cup vegan Margarine such as Earth Balance Vegan Buttery Sticks
1/4 cup chopped Deglet Noor Dates
1/4 cup finely chopped Candied Ginger
3/4 Cup Unsweetened Non-Dairy Milk (I used soy)
1 tsp Vanilla
1. Preheat oven to 450˚F and lightly grease a baking sheet.
2. Put flour, baking powder, cinnamon, and sugar in a bowl and whisk together. Cut in margarine with pastry blender until it resembles fine crumbles. Stir in ginger and dates.
3. Stir in non-dairy milk and vanilla. If the dough is a little dry turn out onto floured surface and knead to mix. Pat into a round approximately 1 inch thick and 8 inches in diameter.
4. Cut the round in half and then each half into 3 pie shapes wedges.
5. Place on baking sheet and bake for 10-12 minutes until risen and golden brown. Let cool a bit on a wire rack then enjoy.
- Bon Appetit
" I worship scones and danishes. If I never had another meal, I wouldn't care as long as I could eat pastries and jelly doughnuts." - Gene Simmons