An amazing summer recipe for your next breakfast. The ginger and nectarine combo is absolutely delicious! These scones just hit different! Enjoy with tea and some fresh fruit on the side
Ingredients
- 1 scoop Green Thumb Foods Oat Milk
- 1/2 cup water
- 1 tsp apple cider vinegar
- 2 cups all-purpose flour
- 1/4 cup Sweetleaf Better Than Sugar (granulated)
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold vegan butter
- 1/2 tsp vanilla extract
- 1 cup fresh cropped nectarines
- 2 tbsp minced crystallized ginger
Glaze
- 1/2 cup Sweetleaf Better Than Sugar (powdered)
- 2 tbsp water
Directions
- Preheat the oven to 400 ºF.
- In a blender, blend together ½ water and 1 scoop of Green Thumb Foods Oat Milk concentrate to make oat milk. Add vinegar and set aside 10 minutes to make buttermilk.
- In a large mixing bowl, add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together to combine.
- Add cold vegan butter into the dry flour mixture and mash or mix together until it resembles a sandy, crumbly mixture. There shouldn’t be any large chunks of butter. Add the vegan buttermilk and vanilla extract.
- Gently mix the wet ingredients into the dry. It should start to clump and form a dough. If the dough is dry or if there are powdery areas, add a bit of extra milk in 1-2 teaspoon increments to those areas.
- Once the scone dough is just starting to mix together, add the nectarines and ginger and gently fold in.
- Lightly flour a clean surface, and knead the dough until it comes together. Shape a big circle disc (about 6-7 inches in diameter), then and then cut it into 6 pieces. Place on a baking sheet. Optional: brush another 1-2tbs of oat milk on top of each scone so they get a brown golden color while they bake.
- Bake in the oven for 20 minutes or until golden brown.
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