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.

Molasses & Pear Gingerbread

This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.
The great majority of Americans could reduce their protein intake...the best change would be to lower the daily intake of all proteins, but especially animal-derived proteins.
— Valter Longo, University of Southern California gerontology professor and director of the school’s Longevity Institute
Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

I subscribe to the belief that every dessert be of the chocolate variety. If a dessert does not contain chocolate in any of its various, beautiful forms then it shall be categorized as a non-dessert (in my eyes at least). Okay, that might be a bit extreme. I'll just settle with the very biased and unjust assumption that I probably won't enjoy it much. I don't like fruit conspiring with my sweets (save a delicious berry crisp). Flavors other than chocolate? Hard pass. Except coffee, but that's another matter entirely and reserved solely for ice cream and tiramisu. 

What I am trying to say is...if you're the type of person who agrees that apple pie, raisin oatmeal cookies, and jam donuts are sorry excuses for a proper dessert (I mean my god, we could be having chocolate silk pie!), then we are one in the same. It's with such like-mindedness that I tell you, as a self-professed, unusually particular sweet-toothed foodie, that this gingerbread cake makes a most exceptional sweet treat. I know, I know... there is no chocolate involved. Such a fact has not been overlooked. However, it does not negate the fact that this cake is so good I want to make it weekly and eat it for breakfast, lunch, dinner, and dessert; to which I fully and proudly admit that I have, yes, in fact done all four this week. And now I'm out of this cake, because I ate it for breakfast, lunch, dinner, and dessert... I must make more. 

Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.
Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

All that should really be pretty sufficient evidence to convince you that you definitely want to make this cake. Not that I'm trying to force you to make it or anything. It's just so scrummy and perfectly timed for the holidays and I just don't want you to miss out okay?! But, if you need more convincing, I can do that too. To start, it's super easy and incredibly hands off. And what a beauty too, I mean just look at it. It's also foolproof and vegan of course and it involves fruit, so, that equates to it being healthy right? Right. Also, GINGER. Enough said.

Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.
Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

Molasses & Pear Gingerbread

Recipe by Kathleen Henry @ Produce On Parade

This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

Yield: 8-10 slices

Ingredients

  • ½ cup (1 stick) vegan butter
  • ½ cup vegan sugar
  • ¼ cup agave nectar
  • ¼ cup molasses
  • 2 cups (240 grams) all-purpose flour
  • 2 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp ground cloves
  • ¼ tsp freshly grated nutmeg
  • 1 cup vegan sour cream
  • 3 tbsp aquafaba (the liquid from a can of chickpeas)
  • 2 pears, cored and sliced into ¼ inch slices
  • ¼ cup crystallized ginger, minced

Cooking Directions

  1. Melt the butter, sugar, agave nectar, and molasses in a small saucepan over medium-low heat. Stir occasionally until the butter has melted and the sugar mostly dissolved. Remove from heat.
  2. While the butter melts, whisk together the flour through the nutmeg in large mixing bowl.
  3. Stir the butter and sugar mixture into the flour mixture until almost combined, then stir in the sour cream and aquafaba until just combined.
  4. Preheat the oven to 350°F and coat a 9 inch springform pan with a nonstick cooking spray. Pour the batter into the pan, leveling it out with a little shake and the back of a spatula.
  5. Slice the pears and arrange them in a pinwheel configuration on top of the batter. Place in the oven and bake for about 40-50 minutes, until the middle is set and a toothpick comes out clean when inserted.
  6. Leave in the pan and place on a wire cooling rack to cool, for at least 20 minutes. Sprinkle the top with the minced ginger. Slice into 8-10 pieces and serve. Store in an airtight container.
Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.
Produce On Parade - Molasses & Pear Gingerbread - This moist gingerbread cake is perfectly spiced and reminiscent of the holidays. Infused with molasses, nutmeg, and ginger with just the right of amount of sweetness and topped with sliced pears and candied ginger pieces, it's super easy to make and is sure to be loved by all.

Information of the Day

Because I know you'll need a retort for the eye-roll inducing, "But I just know you aren't getting enough protein in your vheg-en diet thing!" during the holiday season; here you go: The Washington Post says that too much protein could lead to an early death. Yikes! Not all that great after all, eh? "U.S. and Italian researchers tracked thousands of adults during nearly two decades and found that those who ate a diet high in animal proteins during middle age were four times more likely to die of cancer than contemporaries with low-protein diets — a risk factor, if accurate, comparable to smoking. They also were several times more likely to die of diabetes, researchers said."

Spiced Pumpkin Gingerbread

This bread! Well, technically it's more like a gooey dessert loaf. Is that a category? This gooey dessert loaf...will make...your house...smell like heaven.

If I was a heaven-believing type of person (I'm not, with the grotesque exception of a doggy heaven), I know it would smell like this bread baking. It's like if Thanksgiving and Christmas were on the same day. That's what it smells like. 

Like earthy pumpkin, zesty ginger, sweet molasses, and holiday spices. It's amazing what they can do aromatically when married together and heated.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Beware the barrenness of a busy life.
— Socrates

Socrates knows what's up.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.

This gooey dessert bread is the essence of Thanksgiving and Christmas combined. Heavenly winter gingerbread is scented with autumnal spices and moistened with pumpkin. Bits of candied ginger throughout lend a spicy bite.

Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.
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Spiced Pumpkin Gingerbread
This gooey dessert bread is the essence of Thanksgiving and Christmas combined. Heavenly winter gingerbread is scented with autumnal spices and moistened with pumpkin. Bits of candied ginger throughout lend a spicy bite. NOTES: Feel free to use 2 cups all-purpose flour if you like. Be sure to let the bread rest, for it will need to settle.
Ingredients
  • 2 Tbsp. ground flax seed
  • 1/4 cup cold water
  • 1 cup all-purpose flour
  • 1 cup whole wheat white flour
  • ½ tsp. kosher salt
  • 2 tsp. baking soda
  • 4 tsp. pumpkin pie spice
  • 1/4 tsp. ground cardamom
  • 1 15 oz. can of canned pumpkin
  • 1 Tbsp. olive oil
  • ½ cup brown sugar
  • ½ cup molasses
  • ¼ cup candied ginger, minced
Instructions
In a small bowl, whisk together the ground flax and cold water. Allow to rest until ready to use.In a large bowl, whisk together the flours through and including the cardamom. In a medium bowl, combine the pumpkin through and including the molasses, as well as the flax mixture.Preheat the oven to 350 F. Now, gently stir the wet ingredients into the dry until just combined. Stir in the candied ginger. Do not over mix. Coat a bread pan with a nonstick cooking spray and pour in the batter. Bake at 350 F for 60 minutes or until set. Allow to rest in the pan on a cooling rack for 10 minutes then remove from pan and allow to cool another 10 minutes.
Details
Prep time: Cook time: Total time: Yield: 1 loaf of bread
Spiced Pumpkin Gingerbread — Produce On Parade - This gooey dessert bread is the essence of #Thanksgiving and Christmas combined. Heavenly winter #gingerbread is scented with autumnal spices and moistened with #pumpkin. Bits of candied ginger throughout lend a spicy bite.

Dutch Word of The Day

My bread is similar to a Dutch gingerbread called "peperkoek" (pay-per-cooik) or "pepper cake", except that peperkoek usually uses rye flour! Pretty cool huh? 

Good Deed of The Day

This is one of the best articles I've read in a long time. Originally published in Cosmologics, the magazine of Science, Religion, and Culture program at the Harvard Divinity School. It's titled, Why Atheists Should be Vegans, and you need to read it.