Scones are one of my favorite things to make for breakfast because of how simply they are to make and how delicious they are to eat! With the addition of ginger chips provided to me by The Ginger People, you’ll be able to make a flavorful scone with hints of orange, nutmeg and ginger too!
1/4 cup + 3 Tbsp. oat milk
1 Tbsp. lemon juice
1 Tbsp. egg replacer + 2 Tbsp. water, prepared
2 cups organic all-purpose flour
1/3 cup organic cane sugar
1 Tbsp. baking powder
1/2 tsp. Himalayan pink salt
1/4 tsp. ground nutmeg
6 Tbsp. plant-based butter, cubed
1/3 cup ginger chips, plus more to garnish
1 1/2 tsp. orange zest, plus more to garnish
2 Tbsp. fresh squeezed orange juice
2 tsp. oat milk, for brushing
1 Tbsp, + 1 tsp. fresh orange juice
1/2 tsp. vanilla extract, optional
1 cup powdered sugar
- Preheat oven to 425 degrees F. and line baking sheet with parchment paper. Set aside.
- In glass cup, combine oat milk and lemon juice and let sit for 5 minutes. In another bowl, sift together flour, sugar, baking powder, salt and nutmeg.
- In dry ingredients, cut in the butter until mixture forms course crumbs about the size of peas. Stir in ginger chips. Combine homemade buttermilk with egg replacer, orange zest, orange juice and mix into dry ingredients.
- On lightly floured surface, form dough into a 8-in. round and slice into 6 equal wedges. Place on prepared baking sheet. Brush tops with oat milk.
- Bake for 16 minutes or until golden brown and remove from oven. Set scones on a wire rack to cool.
- In small bowl, combine all glaze ingredients and mix until smooth. Glaze the scones once cooled and garnish with extra orange zest and ginger chips.
Chef’s tip: Keeping the scones as cold as possible prior to baking helps make them super flaky!