Ginger spice mini scones recipe

Ingredients

• 3 tablespoons (45 ml) unsulfured molasses
• 1 teaspoon (5 ml) vanilla extract
• ¼ cup (50 g) Spectrum Organic Shortening
• 1/3 cup (75 g) packed brown sugar
• ¼ cup (60 g) unsweetened applesauce
• 1 teaspoon (5 ml) distilled vinegar
• ½ cup (120 ml) rice milk or safe milk alternative
• ¾ cup (60 g) certified gluten-free rolled oats, divided
• 1 cup (125 g) Bob’s Red Mill white or brown rice flour
• ½ cup (56 g) flax meal
• ¼ cup (30 g) Bob’s Red Mill tapioca flour
• 2 teaspoons (3.6 g) ground ginger
• 1½ teaspoons (3.5 g) ground cinnamon
• 1/8 teaspoon (0.3 g) ground cloves (optional)
• ¼ teaspoon (1.5 g) salt
• 2 teaspoons (9.2 g) baking powder
• ½ teaspoon (2.3 g) baking soda
• ½ cup (75 g) dried cranberries

• ½ cup (50 g) powdered sugar
• 1½ tablespoons (22 ml) pure maple syrup
• 1 to 2 teaspoons (5 to 10 ml) rice milk or safe milk beverage alternative

1. Preheat oven to 400°F (200°C, or gas mark 6).
To make Scones
2. Cream together molasses, vanilla, shortening, brown sugar, applesauce, vinegar, and milk with a mixer. Add ½ cup plus 1 tablespoon (45 g) oats and next nine ingredients and blend well. Stir in cranberries.
3. Using a small ice cream/cookie scoop drop dough on a greased cookie sheet. Sprinkle remaining 3 tablespoons (15 g) oats over tops.
4. Bake for about 15 minutes, or until bottoms are golden and center feels firm. Let sit on baking sheet for 1 minute, then remove to a fl at surface to cool completely.
To make the Maple Glaze
5. Mix together the glaze ingredients, adding more sugar or rice milk until you reach the desired consistency. With a spoon, drizzle the glaze over the tops of the scones and let cool completely.