LEMON GINGER SCONES

6-8 scones, about 35 minutes total (prep + bake time)

INGREDIENTS

Dry

• 1 1/2 cups gluten-free flour blend (trader joes, bobs red mill, or your own)

• 2 tbsp arrowroot flour (or sub more GF flour if needed)

• 1 tbsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 tsp freshly ground cardamom or cinnamon

Wet

• 1/3 cup cane sugar

• Zest of 1 large lemon

• 1 tbsp freshly grated ginger (very fine)

• 1/3 cup melted ghee or coconut oil

• 1/2 cup almond milk (or oat milk or coconut milk)

• 1 tbsp lemon juice

• 1 tsp vanilla extract

  
  

DIRECTIONS

1. Preheat oven to 375°F. Line a baking sheet with parchment.

2. In a large bowl, mix flour, arrowroot, baking powder, baking soda, salt, and cardamom.

3. In a separate bowl, rub the lemon zest into the cane sugar.

4. Add grated ginger, melted ghee, milk, lemon juice, and vanilla to the sugar. Mix well.

5. Pour wet into dry and gently combine until a dough ball is formed. Do not overmix.

6. Shape into a thick disk (about 1–1.5 inches high) on parchment. Cut into 6–8 wedges.

7. Optional: brush tops with a little milk or ghee + sprinkle cane sugar.

8. Bake 18–22 minutes until lightly golden on edges.

9. Let cool at least 10 minutes before eating. Enjoy alone or with a schmear of ghee and warm plant milk!

#dessert #breakfast #snack #kidfriendly #vata #pitta #kapha #spring #summer #winter #fall

Notes

• How fun is it to make scones?! Am I right?!

• These scones are well-balanced and good for all doshas and all seasons. Although, the ginger might be aggrevating to pittas - if so, just go easy on the ginger or omit it and use blueberries instead! yum!

• In the warmer months (or pitta) I would veer more towards using cardamom and coconut (and less ginger) and in the cooler months (or vata or kapha) I would veer more towards using cinnamon and almond milk and more ginger.