- Todd English born (1960)
Whole-Wheat Gingerbread Scones Recipe
Lindsay S. Nixon
- 1 1/2 whole-wheat pastry flour
- 1 baking powder
- Dash of salt
- 1/4 ground clove
- 1/2 nutmeg
- 2 ground ginger
- 2 cinnamon
- 1 applesauce
- 1 vanilla extract
- 4 maple syrup
- 2 nondairy milk (optional)
- Cooking spray, for the cookie sheet
These were inspired by our gingerbread energy bars — we think these are better! Feel free to use a little more ground clove than called for in the recipe, depending on your taste buds.
Preheat the oven to 350 degrees.
Combine the whole-wheat pastry flour, baking powder, salt, and spices in a bowl. Whisk together until all of the dry ingredients are combined. Create a well in the center of the dry ingredients.
Pour the applesauce, vanilla extract, and maple syrup into the well. Mix well to combine. (If it seems too dry, add the nondairy milk. You do not want a very wet or runny dough, but it should be tacky.)
Coat a cookie sheet with cooking spray. Scoop the dough onto the sheet using a large cookie scoop. Place in the oven and bake for 13-15 minutes, or until firm to touch. Remove from the oven and serve.