Turmeric Latte Scones

If you know me, you know I am always up for warm and delicious scones. This time, I made them with an anti-inflammatory boost by using turmeric (curcumin) and ginger. So why not load up on it? Here’s an easy and delicious way to do so!

Ingredients

• 1 chia egg (1 tbsp. ground chia with 3 tbsp. water)
• 2 cups unbleached all-purpose flour
• ¾ cup + 3 tbsp. unsweetened oat milk (I use Earth’s Own)
• ⅓ cup coconut sugar, plus more for garnishing
• ¼ cup quick oats
• 6 tbsp. vegan butter or coconut oil at room temperature, not liquid
• 1 tbsp. baking powder
• 1½ tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. natural vanilla extract
• ½ tsp. New Roots Herbal’s Fermented Ginger
• ½ tsp. salt
• A few pinches of black pepper

Instructions

Preheat oven at 400 ℉ (200 ℃).

Prepare chia egg in a bowl (by combining 1 tbsp. of chia along with 3 tbsp. of room-temperature water). Once well-combined, add oat milk to it. Set aside.

In a separate bowl, combine all dry ingredients. Add vegan butter (or coconut oil) to dry ingredients and combine well with a fork until only a few small bits remain.

Stir the chia mixture once again, and add it to the dry ingredients gradually, while stirring with a spoon.

On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough about one inch tall. Top with the a bit of coconut sugar, evenly.

With a knife, cut the dough into six parts and transfer them all to a baking tray lined with parchment paper. Bake for approximately 25–30 minutes, until golden and well-cooked inside.

Kate D. Bunting
British-Canadian healthy-living and food blogger at “Kate & Zest,” vegan, world traveller... and pretty fancy.
kateandzest.com