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.

Less-Sugar Vegan Peanut Butter Blossoms

A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!

Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!
Animal lovin’ ain’t shovin’ ‘em in the oven.
— Harley Johnstone aka Durianrider

Regrettably, there are a couple downsides to being vegan. They are few and far between and utterly irrelevant when compared to the unnecessary suffering of billions upon billions of our animal "friends" (oh I miss gouda cheese like no one's business but then think of veal and I'm set right), but I'll let you in on a vegan secret. We hate cookie exchanges.

Well, not vegan ones of course, but traditional ones. Why? Because we can't really participate. I know it's technically of our own doing, but it still kind of stinks. Sure, you could bring vegan cookies to the exchange but honestly unless you work at PETA or your entire extended family is vegan (who are you!?) your cookies might be the only vegan ones that make an appearance... which means you're only doing a cookie exchange with yourself. And that's not really a cookie exchange, now is it? No, you just made cookies. Lonely, vegan cookies.

So, to conclude, that's really the only time I kind of skulk in the corner; Grinch-like, wishing a holiday miracle would magically make all the cookies vegan. Or better yet, all the people... muah-haha!

Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!

Anyway, these cookies; I found it somewhat disturbing that I've been vegan for three years and still have not veganized peanut butter blossoms! They're one of my favorite holiday cookies and I fondly remember making them with my mom during the holiday season. Every Christmas morning my family would all trot down the trail about a quarter of a mile through the woods to my grandparents house for breakfast, carrying with us a huge platter of assorted homemade cookies. The peanut butter blossoms were always my favorite and of course I greedily ate as many as I could on the way down to ensure that I had my fill before they disappeared. I'm a much better sharer now... sort of... #noshame

Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!
Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!

In Alaska there's no such thing as vegan, milk chocolate kisses. Maybe in the states those exist, but not up here in the great north. So, I made do with vegan chocolate chips but if you get you're able to get your paws on some vegan chocolate kisses... by all means... send me up some! Do these exist??

I also used aquafaba in place of eggs (it's a freaking miracle that stuff), which is just the liquid from a can of chickpeas; if you've been living under a rock for the last half a year and have yet to discover this gift from the vegan gods. Erythritol lends itself to cut back on the sugar just a bit. These little guys are almost a little too sweet for my now geriatric tastebuds, so I scaled back on the cloyingness a bit as erythritol isn't quite as sweet as plain sugar... and also with none of the, well, sugar partHowever, feel free to use regular ol' sugar if you like. I won't tell Santa. Enjoy!

Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!

Less-Sugar Vegan Peanut Butter Blossoms

Recipe by Kathleen Henry @ Produce On Parade

A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges! Adapted from AllRecipes.com

Yield: ~ 50

Ingredients

  • 1 cup (2 sticks) vegan butter sticks, room temperature
  • 1 cup creamy peanut butter
  • 1 cup vegan packed brown sugar
  • ½ cup granulated erythritol (or 1 cup vegan granulated sugar)
  • ¼ cup + 2 tbsp aquafaba (liquid from a can of chickpeas)
  • ¼ cup water
  • 1 tbsp vanilla extract
  • 3 ½ cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp table salt
  • ~ 1 cup vegan chocolate chips, for topping

Cooking Directions

  1. In a large electric mixing bowl, cream the butter, peanut butter, and sugars on medium speed for about 1 minute until smooth and whipped. Reduce the speed to low and add in the aquafaba, vanilla, and water. Increase speed to medium and beat for an additional minute. Stop to scrap down the sides as needed.
  2. In a separate medium mixing bowl, whisk together the flour, baking soda, and salt. With the electric mixer on low, slowly add the flour mixture to the creamed mixture. Stir until just combined.
  3. Preheat oven to 375° F and coat a cookie sheet with a nonstick cooking spray or line with a silicone baking mat. Form the dough into balls a little small than a golf ball and place on the sheet about 2 inches apart. Bake for about 12 minutes until slightly golden brown.
  4. Remove from the oven and depress the center with the bottom of a 1 teaspoon measuring spoon. Drop into the depression about 5 chocolate chips and repeat with remaining cookies. Next, remove the cookies from the pan and allow to cool completely before storing. Repeat with remaining dough. Store in an airtight container.
Produce On Parade - Less-Sugar Peanut Butter Blossoms  - A personal holiday favorite, I've finally veganized this scrumptious little cookie. Vegan chocolate chips replace Hershey kisses and are enveloped by a soft and pillowy peanut butter cookie. I've made these lower-sugar using erythritol, but feel free to use regular sugar if you wish. They're easy, done in a flash, and perfect for cookie exchanges!

Did you guys read this article regarding veganism on NPR yesterday? I love it! It's all about how the Israeli army is making it a whole heck of alot easier for the ever expanding mass of vegan soldiers to eat cruelty-free and lead vegan lives. "Vegan soldiers wear wool-free berets and leather-free boots, and they get an additional stipend to supplement their food, the military says." Ummm, that's freaking awesome. I mean, in an ideal world we wouldn't need soldiers but, hey...I'm just the messenger here. 

Holiday Matcha Shake with Moonlit Matcha

A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

I always have two different types of matcha in my fridge. One is for baking, a lower grade matcha that's best for donuts, waffles, smoothies and the like. The other is best for drinking, a higher grade matcha that I usually drink plain whisked into hot water using my little bamboo whisk. I don't usually make matcha lattes or anything like that, but every so often I'll crave a sort of frosty matcha shake. Today I thought I'd share my holiday version of this yummy drink and a give you a tip on where to get some fantastic high quality matcha.

Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

For drinking, you'll want a premium or ceremonial grade matcha. Cooking grade matcha is best left to be incorporated into baked goods or smoothies. I've been buying this same ceremonial grade matcha from an ethic shop in Anchorage (50 miles from where I live) for many years, but since I don't work in town anymore and nobody sells it near where I live, I am happy to be able to purchase it online. This ceremonial grade matcha gifted to me for review by, Moonlit Matcha by Hybrid Herbs, shocked me when I opened it. 

Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

I'm used to matcha being somewhat dull and lacking luster. This matcha was bright and lofty. When I mixed it into my water, the tea shown a vibrant and deep green color. I'd never seen matcha like that before! It was grassy, smooth, and earthy; not in the least bit bitter at all. I knew I had a keeper! 

I really love that Moonlit Matcha is also 100% organic and comes packaged in Miron violet glass jars which block light and keep items fresh for much longer than regular glass or aluminum packages. The glass is also recyclable,  but I'll keep mine to store ground flaxseed, herbs, and other such food items. 

Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

This is definitely my new drinking matcha, and I am so happy to have discovered it. Do you have a favorite matcha brand? You can find Moonlit Matcha on Amazon, where it ships directly from Japan for free with Amazon Prime! It's priced the same as other ceremonial grade matcha but with the benefit of being organic, packaged in Miron glass, and is the brightest, sweetest matcha I have tasted yet. I definitely recommend it!

And now, onto the recipe!

Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

Holiday Matcha Shake

Recipe by Kathleen Henry @ Produce On Parade

A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

Serves 1.

Ingredients

  • 1 cup cold water
  • 1/4 cup raw cashews
  • 1 tbsp Kahlua
  • splash of agave nectar or maple syrup, to taste
  • 1/4-1/2 tsp Moonlit Matcha
  • pinch of kosher salt
  • dash of freshly grated nutmeg
  • 1/8 tsp xanthan gum (optional)

Cooking Directions

  1. Place all the ingredients in a high powered blender and blend until smooth. If you don’t have a high powered blender, soak the nuts for 2 hours in cold water prior to use.
  2. Pour into a large glass and serve chilled.
Produce On Parade - Holiday Matcha Shake - A frosty, matcha shake infused with fresh nutmeg and sweetened by Kahlua is thick with creamy cashews that makes a healthy and delicious treat!

*DISCLAIMER*  PRODUCE ON PARADE IS A PERSONAL BLOG WRITTEN AND EDITED BY MYSELF ONLY, UNLESS OTHERWISE NOTED. MY REVIEWS ARE COMPLETELY BASED ON MY OWN OPINION OF THE PRODUCT REVIEWED. THESE PRODUCTS WERE SUPPLIED TO ME AS GIFTS TO TEST AND REVIEW. OTHERWISE, IF I MENTION A COMPANY BY NAME AND THERE IS NO DISCLAIMER AT THE BOTTOM OF THE POST, I AM MERELY WRITING ABOUT SOMETHING I LIKE, PURCHASE AND/OR USE. THE FACT THAT I DO RECEIVE A PRODUCT AS A GIFT TO TEST AND REVIEW, WILL NEVER POSITIVELY INFLUENCE THE CONTENT MADE IN THIS POST.