Scones are the perfect single-serve baked good for breakfast or brunch and these flakey, vegan coconut ginger golden milk scones are perfectly sweet and subtly spiced, with a slight kick thanks to the ginger.
Ingredients
2 cups spelt flour (I used a mix of light and whole spelt)
Preheat oven to 400F, line a baking sheet with parchment paper and set aside
In a large bowl, whisk together the flour, sugar and spices
Cut the cold coconut oil into the flour mixture using a fork, pastry cutter or your cold fingertips
Carefully stir in the coconut milk, lemon juice and vinegar with a wooden spoon, until the dough begins to come together. Use your hands if necessary but be careful not to overwork the dough
Gently fold in the crystallized ginger
Turn the dough out onto a lightly floured surface and pat into a circle about 8 inches in diameter
Transfer to prepared baking sheet and cut the dough into 6 - 8 triangles using a sharp kitchen knife
Bake for 15 minutes then remove from oven, pull the triangles apart and bake for another 5 - 10 minutes until the edges start to brown
Allow to cool slightly before drizzling with coconut manna