(vegan) rye gingerbread scones. Scones seem to be the breakfast du jour (or perhaps more like du week-end) over here this winter. I have gone from buckwheat pancakes (topped with fresh berries)(or berry compotes) and chilaquiles (a Mexican egg, tortilla, salsa concoction) this summer, to ultimate scone indulgence these past few weeks.
And with Christmas fast (too fast) approaching, these gingerbread scones simply hit all the right notes. The rye flour in gingerbread always takes me back to the groninger koek (Dutch gingerbread), where the fruity flavour of the rye makes it distinct from its American counterpart. These scones are a take on the much beloved Dutch tea bread- spicy, lightly sweet, and great for a winter breakfast.
So despite groninger koek being eaten year-round in the Netherlands (more on this to come), as a kid we only got a hold of it here in Mexico during the holiday season. So call this the ultimate form of psychological association (or imprinting)(not talking Twilight here), but for me it talks (nay screams) Christmas (and all that jazz).
Now talking some rye, (unless you have gone gluten free) it is one of those great cereal grains which ought to be incorporated into your diet here and there. (It is rich in manganese, selenium, fiber… and some other pretty good stuff). So kudos to these scones for providing a good nutritional element (aside of holiday cheer) as well.
195 g (1 1/2 cups) rye flour
68 g (1/2 cup) whole wheat pastry flour
1 TBS baking powder
pinch of fine sea salt
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
60 g (1/2 cup) coconut oil (in its solid state), diced
1 TBS freshly grated ginger
60 mL (1/4 cup) agave nectar
30 mL (2 TBS) dark molasses
1 tsp vanilla extract
1 TBS freshly squeezed lemon juice
80 mL (1/3 cup) almond milk
60 g (2.1 oz) fine dark chocolate, chopped
or chopped candied ginger
Preheat oven to 180°C (350°F). In a bowl, sieve together the rye flour, whole wheat pastry flour, baking powder, salt, and spices and whisk together to combine. Transfer into a food processor, add the coconut oil and pulse a few times to combine.
In a separate bowl, whisk together the ground ginger, agave nectar, molasses, vanilla extract, lemon juice and almond milk. Pour into the food processor and pulse a few more times to combine until the dough just comes together.
On a lightly floured surface incorporate the chopped chocolate or candied ginger (optional) and form into a disk. With a knife cut into 8 wedges, transfer into a lined baking sheet and bake for 18-20 minutes, or until golden brown.
The beauty of these is that they are pretty great both warm and cold.