Food File: Easy Dairy Free Gingerbread Scones

I whipped up this recipe yesterday afternoon and it turned out so so good that I immediately snapped some photos to share it with all of you! These are not just the easiest scones you’ll ever make, but so delicious and full of flavour! Perfect for mornings with a cup of tea or coffee, or as an afternoon snack when you need something warm and comforting 🙂 The maple drizzle takes their flavour up a notch and trust me, you’ll be making these on the regular once you try them out!

. 1 cup wholewheat flour.
. 1/2 cup oats (I used steel-cut oats).
. 1/2 cup white flour.
. 1 tbsp. baking powder
. 1/2 cup brown sugar.
. 2 tsp. cinnamon.
. 1 tsp. pumpkin pie spice.
. 1 1/2 tsp. ginger.
. 1/2 cup coconut oil (hardened in the fridge an hour or so beforehand).
. 1/2 cup unsweetened almond milk.
. 1/4 cup molasses.

. 1 cup powdered sugar.
. 1 tbsp. maple syrup.
. 1 1/2 tbsp. almond milk.

. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
. In a large bowl combine flours, oats, spices, brown sugar, and baking powder.
. Using two knives or a pastry blender cut in the coconut oil (feel free to use butter if you prefer) until it’s broken in crumbs.
. Add almond milk and molasses and combine without over mixing.
. Transfer to a lightly floured surface and gently fold the mixture while you create a circle.
. Cut into 8 pieces and transfer them to the baking sheet.
. Bake for 25 min or until golden brown.
. Remove from oven and while they cool down make the drizzle by combining all three ingredients (for thinner texture add more milk).
. Pour drizzle all over the scones and enjoy while still warm!