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.

Spiced Cinnamon Rolls + Pumpkin Icing

So the other day Todd tells me that he wants to make a snack for "Boss's Day"...and by snack he tells me, "I mean treat." And by him...he means, me. Okay, that's only sort of true. He's a pretty darn good kitchen helper. Bringing something to a non-vegan food fest is really your chance to say, "See? I eat real food. Good food! Delicious food. And it doesn't have to have any animal products in it." But mostly it's a cry of, "See? I'm not a weirdo! Everyone all up in this joint asking me for the recipe and I'm the weirdo. Yeah, riiight. Hah!" Well, at least that's how it goes for me anyway. Somehow I still end up the weirdo, but I'm certain that's due to my unmistakable discomfort in all social situations. I'm off track. Anyways, I pondered and pondered about what I could make that: A) I wouldn't have to go the store for to get some random ingredients and B) omnivores would enjoy, wholeheartedly.

I came up with cinnamon rolls. This is a pretty strange idea for me for several reasons. One being that most people buy cinnamon rolls from the store (I think). Two, I certainly had never made them before (case in point about my ignorance regarding cinnamon roll acquiring). The third reason, I had to learn the hard way. It's that after making fresh cinnamon rolls...you really, really don't want to part with them. I'm mean, just look at the them! Gah! 

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingThese easy rolls are layered with pumpkin pie spice instead of regular ol' cinnamon and the Autumnal (yea it's a word) icing is infused with pumpkin puree and topped with finishing salt. Oh so snobby! After Todd and I split one, I turned to him and said, "Well that was one of the dumbest things I've ever done." Next time I think I'll just make cookies or something...

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin Icing

Spiced Cinnamon Rolls + Pumpkin Icing

Inspired By Minimalist Baker

Makes 9 rolls

  • --For The Rolls--
  • 1 cup vanilla coconut milk (carton, I like Silk)
  • 3 Tbsp vegan butter
  • 1 instant yeast packet
  • 1/4 tsp. kosher salt
  • 1 Tbsp. vegan sugar
  • 3 cups all purpose flour
  • 5 Tbsp. vegan butter, melted
  • 1 Tbsp. pumpkin pie spice
  • 1/3 cup vegan sugar
  • --For The Icing--
  • 1 1/2 cups powdered sugar
  • 1/2 tsp. Kahlua or vanilla extract
  • 2 Tbsp. coconut oil, melted
  • 2 Tbsp. vanilla coconut milk (carton)
  • 3 Tbsp. pumpkin puree 
  • sprinkle of salt
  • flake salt to top (finishing salt) - optional

In a medium saucepan, heat the milk and the butter together until the butter has melted and the it has reached 110 F. Do not let it boil. The milk should be about a warm bathwater temperature. If it gets too hot, allow it to cool slightly or it will kill the yeast. When the milk is 110 F, transfer to a large mixing bowl and sprinkle the yeast on top of the milk (do not stir) and allow it to rest for 10 minutes. Then, add in the salt and 1 Tbsp. of sugar and stir gently to incorporate. 

Now, add in the flour in six steps, never stirring too much. Once combined, lightly flour a work surface and knead the dough a few times until it becomes a round ball. Wash out that large mixing bowl, dry it, and then coat with a small amount of grapeseed or canola oil. Place the ball of dough in the bowl, cover with saran wrap and place in a warm area to rest for 1 hour. It should double in size. 

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Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingLightly flour your work surface again and when the dough is done rising, punch it down once or twice and then roll it out into a large, medium-thin rectangle. 

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingBrush evenly with the melted butter, then sprinkle on the pumpkin pie spice, followed by the sugar. Make sure it's scattered evenly across the entire rectangle. 

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingCoat a 8 in. x 8 in. clear baking dish with a nonstick cooking spray. Wait to preheat oven. Gently and evenly roll up the dough into a long log.

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingUsing a serrated knife, gently cut it into 9 even slices. Then, place each slice into the greased baking dish and cover with saran wrap. Okay, now preheat the the oven to 350 F and place the dish on that spot on your stove where the heat from the oven likes to emit. It's where I have exploded a can of Pam, and most recently where Todd melted a purple onion shaped onion keeper. You know the spot. Let the dish sit there while the oven preheats.

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingOnce the oven has reached temperature, unwrap the dish and place in the oven to bake for about 25 minutes, or until the tops of the rolls are just barely golden brown. Remove from oven and allow to cool for 10 minutes before glazing. 

To whip up the icing, combine everything excluding the flake salt in a small bowl or pyrex measuring cup and whisk well to incorporate. Add more milk as is needed.

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingIf the icing begins to harden by the time the cinnamon rolls are ready, just pop it in the microwave for a few seconds. Drizzle over the cinnamon rolls and finish with flake salt.

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin IcingEnjoy! Horde them all yourself or be super nice and share like I did.

Produce On Parade - Spiced Cinnamon Rolls + Pumpkin Icing Produce On Parade - Spiced Cinnamon Rolls + Pumpkin Icing

 I'm totally listening to my beloved Zee Avi – Honey Bee

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Coconutty Cinnamon Roll Pancakes

I tried kickboxing today. I'm still not sure how I avoided paralyzing myself. It was pretty tough, and it really made me realize how impossibly uncoordinated I am. Kickboxing is surprisingly very satisfying...especially if you're having a bad day. I knew if anyone saw me doing this activity they would think I was suffering from a seizure or transforming into a zombie or something, so I definitely did it on my lunch hour...in my office...in my scrubs. I have no dignity. I am sure it was a sight to behold. I have to say I was exceedingly delighted and terribly grateful to have somehow had the entire hour of flailing limbs to myself, without any interruptions...obviously.  I wanted to tell you all, one of my most beloved things about having this blog are all the emails I get from readers. I don't might actually keep them all stashed away like a super creep or some obsessed teenage girl. Yes, every single one of them. I treasure them! On average, I get about two or three per day. Readers email me with questions regarding different food items or to tell me that they love the blog and the recipes or just to plain chit chat.

I love them all. So keep them coming my friends! I'd love to post some of these emails because some of them are so incredibly lovely and sweet, however, since they were emailed to me personally, obviously, I couldn't do that. So I will just have to hoard them instead. My preciousesss. Oh and please, please, please for the love of god, use the voicemail feature! It's my favorite! 

Okay, enough sappiness! Onto the greatest recipe that has ever graced my lips! Coconutty Cinnamon Roll Pancakes. Unrefined coconut oil and coconut milk flavor these pancakes with a creamy, rich coconutty flavor in addition to all the gooey deliciousness of a fresh, hot cinnamon roll and drizzled with a sweet, coconut flavored icing. 

Produce On Parade - Coconutty Cinnamon Roll Pancakes

LORD ON HIGH. Alright, I don't know what that means really (I am not a religious person) but a friend used it in an email to me and it somehow seemed incredibly appropriate here. This is one mind-numbingly delicious breakfast.

Ehhhh...let's be real here. At this point it's pretty much just a cake. If you thought Todd and I had this for dessert though, you'd be wrong. Oh, for breakfast right? That makes sense. Pancakes = Breakfast. No, still wrong. We had these delicious mofos for dinner cus that's how we roll, yo! It's like having dessert and breakfast for dinner and seriously, what is better than that? Nothing. It's heaven on earth. Now let us thank the food gods for this unbelievably delicious meal. 

Prepare yo self!

Produce On Parade - Coconutty Cinnamon Roll Pancakes

Coconutty Cinnamon Roll Pancakes

Inspired by Recipe Girl and McCormick

Serves 2-3

  • --The Egg--
  • 1 Tbsp. ground flaxseed
  • 2 Tbsp. cold water
  • --The Cinnamon Filling--
  • 4 Tbsp. vegan butter, room temperature
  • 1/4 cup + 2 Tbsp. packed brown sugar
  • 1 Tbsp. ground cinnamon 
  • --The Icing--
  • 1 1/2 cups powdered sugar
  • 2 Tbsp. unrefined coconut oil, melted
  • 2 Tbsp. coconut milk (carton, I like Silk)
  • 1/2 tsp. Kahlua or vanilla extract
  • --The Pancakes--
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. xanthan gum (optional)
  • 1 cup carton coconut milk (I like Silk)
  • 1 Tbsp. unrefined coconut oil, melted

Flax is first. To make the flax egg combine the ground flaxseed and water in a small bowl and whisk very well. Place in the fridge until ready to use.

To make the cinnamon filling, add all of the ingredients to a small zip-lock bag and squeeze/knead until well mixed. Careful not to let it burst out the top! Once it is well mixed, cut a very small hole in one of the corners and place in the fridge until ready to use. 

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To make the icing, add all the ingredients to a small bowl and whisk until very smooth. Add additional milk if needed. Set aside until ready to use. 

Produce On Parade - Coconut Flavored Cinnamon Roll PancakesTo make the pancakes, whisk the flour, baking soda, and salt together in a large mixing bowl. Then add in the milk, the flaxseed egg, and the oil. Mix until just combined.

Produce On Parade - Coconut Flavored Cinnamon Roll PancakesOver medium-high, heat a large frying pan and coat with a nonstick cooking spray. Add 1/4 cup of pancake batter to the pan. Allow the pancake to cook until the edges start to form bubbles, about two minutes, then "pipe" a swirl of the cinnamon filling onto the pancake, as such. Careful not to let it get too close to the edges of the pancake.

Produce On Parade - Coconut Flavored Cinnamon Roll PancakesThen, flip the pancake over and allow the other side to cook for about 30 seconds. You don't want to leave it flipped for too long or else the filling may begin to burn. Some of the melted filling will seep out from beneath the pancake and that's okay. Remove the pancake from the pan once cooked through and place on a plate.

Before making a new pancake, take a paper towel and whip the pan, taking care not to burn yourself! This will help get some of the remaining filling off the pan so it doesn't burn. Continue with the rest of the batter.

Produce On Parade - Coconutty Cinnamon Roll PancakesServe the pancakes stacked high, hot and drizzled with the coconut icing. No need for maple syrup or butter!

Produce On Parade - Coconutty Cinnamon Roll Pancakes

What am I listening to? Kate Nash – Mariella

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