Maple syrup, cinnamon, gloves, ginger and molasses make these scones extra spicy and flavorful. For best results, make sure the scones are fully cooled before adding maple glaze.
Prep Time: 20 minutes
Cook Time: 20 minutes
Serving Size: 6 scones
Line a large baking sheet with parchment paper.
In a large bowl mix your flour, salt, baking powder, ginger, cinnamon, cloves. Set aside.
Next, in a small bowl, using a fork mix both sugars with the molasses and vanilla extract until completely blended together. Once the sugars, extract, and molasses are blended add the egg replacer, Forager Project Cashewmilk, and Forager Project Sour Cream. Mix until blended. Set aside.
Grab your chilled Forager Project butter chunks and gently, with a spatula or dough cutter fold them into the bowl of flour and spices. Careful not to over mix. You want it to be like grated sand.
Next, in your flour mixture, make a well in the middle using your spatula. Then add the bowl of molasses mixture into the well. Gently fold until combined, but not over mixed. You want it to be a little crumbly. But, not to where it doesn’t stick together. Flour your hands and counter. Nudge dough into a 1inch thick circle. Cut the dough like a pizza into 6 evenly spaced slices. Add each slice to your lined baking sheet. Preheat your oven to 375. And place your baking sheet/scone slices in the freezer while the oven heats. Bake for 15-20 min or until golden brown.
While your scones are baking add all of your glaze ingredients except the powdered sugar, to a bowl and blend with a hand mixer until combined. Gradually blend in the powdered sugar until everything is combined. If it’s too thick add more Cashewmilk 1 tsp at a time until desired consistency.
Remove the scones from the oven. Let cool for 10-15 minutes and drizzle the glaze on each one. Enjoy!
Michele L. Seattle, WA
Judy H. Marblehead, MA