Almond-Ginger Spelt Scones [vegan]

A tasty sweet scone that's vegan - and delicious!!!

I used the 3:1:2 ratio (spelt and almond flour:refined coconut oil:almond milk).

First add the spelt flour, salt, baking powder, a bit of coconut sugar and coconut oil in a food processor.  Blitz until the mix looks like bread crumbs.  Then add in the almond milk and a splash of vanilla.  Pulse in the food processor just until mixed - don't over mix.  Add in candied ginger and whole roasted almonds - incorporate them gently as you press the dough into a parchment lined baking tin.  Score with a knife or baking chopper/scraper (like this one OXO Scraper).

Bake at 400F for ~25 minutes or until golden brown.

While it's baking, I made a simple syrup and added finely julienned orange zest.  This made a wonderful syrup that I mixed with icing sugar for the drizzle as well as sweetened the zest.

While the scones are still warm, drizzle the tops with a mix of icing sugar and the orange simple syrup.

Blood Orange Scones

The perfect thing for a weekend breakfast: Scones!  And, I have a recipe, for once: I made this using the biscuit ratio recipe: 1 part fat:3 parts flour:2 parts liquid. I used: unrefined coconut oil (100g), a mix of spelt flour & shredded coconut (300g), almond milk with a smidgen of blood-orange juice (200ml).  To complete the mix, add a bit of sugar (50g), salt (.5t), orange zest and baking powder (1T).

Be sure to cut the fat into the dry ingredients and then mix in the liquid - but, don't over mix!  Then, form the dough onto a parchment lined pan.  Or, they can be cut like traditional scones.

They're delicious on their own, but they're amazing with a marmalade syrup.  It's easy to make with equal portions of sugar, orange juice and zest.  Boil to ~225F for a thick syrup.