Glazed Gingerbread Scones - Two Ways

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

I hope everyone’s holiday season is going well. On the weekend during the wee hours we have with light, we’ve just been really enjoying our time skiing outside and all the beautiful snow. Balancing that of course with vegan hot cocoa, good books and company, and non-stop fires in the woodstove during the morning and evenings. Anyway you slice it there’s a ton of Alaska hygge happening in our home! It be cozy as heck. Happy Yuletide my dears! Do you have any special holiday traditions you’d like to share? Todd and I are trying to plan some for Oliver! To start with, baking. Lots of yummy baking!

These beautiful scones involved much recipe testing but I don’t think anyone was complaining around our house! At first, I decided that they had too much molasses and were not ‘scone-like’ enough. Settling on the second version I created which had less molasses and were more like a traditional scone, I first prefered the these but then began to actually prefer the more gingerbready ones! So, awash in uncertainty, I decided to include both recipes and let you choose which to make. #twosconerecipesarebetterthanone

Gingerbread scones are the absolute perfect thing to make this holiday season. I bet none of your guests will have ever had one AND they are great for dessert or breakfast not to mention they are oh so quick and easy and utterly delicious. The best gift of all; you’ll have more time to spend with your loved ones… while munching on gingerbread scones.

Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

Glazed Gingerbread Scones - Two Ways


Glazed Gingerbread Scones - Two Ways
By

Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor, see that method at the *.

Ingredients
  • 2 cups (10 oz) all-purpose flour
  • 3 tbsp vegan granulated sugar
  • 1 tbsp baking powder
  • 5 tbsp refined coconut oil, room-temperature
  • ⅓ cup molasses
  • ¼ cup + 3 tbsp vegan soy creamer
  • ¼ cup vegan powdered sugar
  • 1 tbsp vegan soy creamer
Instructions
  1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces. Transfer to a large mixing bowl.
  2. Next, whisk together the ⅓ cup molasses and ¼ cup + 3 tbsp vegan soy creamer. Stir into the floured mixture until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer. *To have a less gingerbread flavor and more scone like texture, instead use 1 tbsp of molasses and ¾ cup of vegan soy creamer.
  3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
  4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
  5. Once the scones are completely cool, in a small bowl, whisk together the powdered sugar and 1 tbsp creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones and allow to rest until glaze has hardened. Share with loved ones.

  6. Prep time:
    Cook time:
    Total time:
    Yield: 8 scones (8 servings)
https://www.produceonparade.com/produce-on-parade/glazedgingerbreadsconestwoways
Produce On Parade - Glazed Gingerbread Scones Two Ways - Gingerbread and scones marry together festively in this scrumptiously wonderful holiday breakfast or dessert! I’ve included the first method that results in a dark scone that has a robust gingerbread taste and the texture is more gingerbread than scone. The second method results in a more traditional scone with that great flaky texture and a subtler gingerbread flavor.

S'mores Scones + 5 Year Veganniversary

Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

Produce On Parade - S'mores Scones - Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

Oh yes my friends... two of the most perfect foods have been combined: s'mores and scones. I cannot think of anything more delicious. These were developed for the baby shower of a good friend last weekend and they were a hit!  I'm always trying to think of new scone flavors and when pondering the tasty flavor for the shower I was hit with a massive s'mores craving! I was dancing up and down when I told Todd my idea. My eagerness for bonfires, s'mores, and general Alaskan summer fun is really ramping up.

For my birthday last week I may have made funfetti scones... I think I have a problem... #sconelife

And guess what else!? Today is Todd's and my FIVE year veganniversary! Holy moly, you guys. If you want to learn more about why and how we went vegan (it happened overnight I might add!) head on over to the new About - Our Story page to find out all the deets. But first... scones.

Produce On Parade - S'mores Scones - Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

S'mores Scones

Recipe by Kathleen Henry @ Produce On Parade

Seriously delicious and fun, these s'mores scones are a wonderful treat for the youngins and those who are young at heart. Studded with chocolate chunks and bits of graham cracker, they are drizzled with chocolate as well as a marshmallow glaze then topped with crushed graham cracker. These are incredibly easy to make and done in a flash; so be the hit of the bonfire or party with my s’mores scones!

Yield: 8

Ingredients

  • 2 cups (10 oz) all-purpose flour
  • ¼ cup vegan granulated sugar
  • 1 tbsp baking powder
  • 5 tbsp refined coconut oil, room-temperature
  • ¾ cup vegan chocolate chunks or chocolate chips, divided
  • 3 vegan graham cracker sheets, crushed, divided
  • ¾ cup + 1 tbsp vegan creamer or full-fat coconut milk, divided
  • ¼ cup vegan powdered sugar

Cooking Directions

  1. In a food processor, pulse together the flour through the baking powder. Pulse in the oil, 1 tbsp at a time, until it resembles coarse cornmeal with some larger pieces.
  2. Transfer to a large mixing bowl and stir in ½ cup of the chocolate chunks. Stir in the graham crackers, reserving a couple tablespoons for later. Next, slowly stir in ¾ cup of the creamer until just combined. The dough should be slightly sticky; if it’s not stir in a little more creamer.
  3. Preheat the oven to 450 F. Line a baking sheet with parchment paper and place another baking sheet beneath the first one (this keeps the bottoms from browning).
  4. Transfer the dough to a floured workspace and pat into an 8-inch round. Cut into 8 wedges and arrange on the baking sheet 2 inches apart. Bake for 12-15 minutes, rotating the sheet halfway through, until the tops are just golden brown. Allow to cool on a cooling rack until fully cooled.
  5. Once the scones are completely cool, melt the remaining chocolate in a small bowl in the microwave on the defrost setting or half power until it just starts to melt. Stir with a spoon to melt completely. Drizzle over the scones.
  6. In a small bowl, whisk together the powdered sugar and remaining creamer until smooth; add more creamer if necessary to reach the right viscosity for drizzling. Drizzle over the scones. Sprinkle the tops with the remaining crushed graham cracker crumbles. Serve with love.

Spiced Rhubarb Bread

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

I really love rhubarb. I know it's not super popular with everyone. However, it's ubiquitous up here in Alaska; almost every house has a giant, lumbering rhubarb plant (or two, or three) loitering outside like sentinels. In the spring, our local paper ran an a story about the blushing stalks; that even though many houses have rhubarb plants, most are inherited when the house was bought. That rhubarb, nowadays, is on the out! It's tart, it's banal, and it's just not that tasty.

To me, that's blasphemous. I adore rhubarb. I love how hardy and stubborn it is; how it'll grow anywhere and be the first plant the shine it's smiling face, welcoming in spring. I love it's giant leaves and remembering my Grandma Nancy showing me how to wear one as a hat when I was a little girl. I love it's sour and pungent aroma, and how it's flavor it makes my lips pucker with delight. I love that it can be savory or sweet and how it's wonderful in pretty much everything from muffins to stewed, on top of ice cream. It's versatile and resilient. Just like Alaskans.

I am lucky enough to have a unique Russian variety, whose leaves are shaped slightly different than the common variety. This makes me feel especially domestic, in a homesteady type of way. It's silly and frivolous, but it makes me happy in a small and odd way. 

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Spiced Rhubarb Bread

Kathleen Henry @ Produce On Parade

Published 07/03/2017

This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers. Made with olive oil and banana, it’s a little healthier than other recipes as well.

Ingredients

  • 1 cup unsweetened, plain soymilk
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 ¼ cup brown sugar, divided
  • ⅔ cup olive oil
  • 1 medium very ripe banana
  • 2 ½ cups all-purpose flour
  • 1 tsp kosher salt
  • 1 ½ tsp baking soda
  • 1 tsp chai spice or pumpkin pie spice
  • 2 cups rhubarb, chopped small
  • 1 tbsp vegan butter
  • ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 325°F and coat two 9x5 inch loaf pans with a nonstick cooking spray. Set aside.
  2. In a liquid measuring cup, whisk together the soymilk, lemon juice, and vanilla extract; let sit for 5 minutes.
  3. In a large mixing bowl, whisk together 1 cup of brown sugar, olive oil, and the banana until very smooth. Whisk in the soymilk mixture.
  4. In a medium mixing bowl, whisk together the flour, salt, baking soda, and chai spice. Stir in the rhubarb until coated. Slowly stir the flour mixture into the wet mixture until just combined. Divide batter between both the loaf pans. (Can be made into 16 muffins, reduce baking time to about 25 minutes)
  5. Melt the butter in a small bowl in the microwave, about 10 seconds. Stir in the remaining ¼ cup brown sugar and cinnamon. Drizzle/scoop the mixture evenly on the top of each loaf.
  6. Bake for about 40 minutes, until slightly browned on top and springs back when gently poked. Allow to cool completely in the pan on a wire cooling rack before serving.

Yield: 2 loaves / 16 servings

Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.
Spiced Rhubarb Bread - Produce On Parade - This lightly scented rhubarb bread is a wonderful alternative to rhubarb pie or crisp. It’s absolutely divine for breakfast with a cup of coffee, as a midday treat, or topped with vegan vanilla ice cream for a scrummy dessert. However you have it, this sweet and tart dessert bread is incredibly easy and sure to please even rhubarb snubbers.  Made with olive oil and banana, it’s a little healthier than other recipes as well.

Anouk loves rhubarb almost as much as Todd and I :)

Produce On Parade