Hold on to your hats folks, because this week has been a wild ride! Imagine a rollercoaster, but instead of thrilling ups and downs, it's been more like unexpected twists and turns that ended up with not one, but two trips to the emergency room. Yep, you heard that right - A&E became our second home this week! Let me tell you, it was not the plan.
It all started when my partner, Duncan, decided to have a run-in (literally) with an off-the-leash pitbull. A tumble and a potentially torn rotator cuff later, we found ourselves in the hospital, trying to navigate slings and doctor's appointments. If that wasn't enough, just as we were finding our feet, I decided to join the A&E party with a sudden, rather dramatic, abdominal pain that turned my face a lovely shade of green. Thankfully, after a brief cameo in the waiting room, my condition improved, and I was able to make a swift retreat back to my sofa – where I’m much more comfortable.
Between hospital visits, I managed to create something absolutely delicious and perfect for Mother’s Day (or any day if I’m honest) . So, let me introduce you to these incredibly tasty, utterly moreish Ginger Vegan Scones with Roasted Rhubarb!
These are not just any scones, they are fluffy, subtly spiced with ginger, and bursting with flavour. The tangy roasted rhubarb gives the perfect contrast to the sweetness of the scone, and let me tell you the combination is out of this world!
What makes them even better? They're gluten-free and refined sugar-free, making them a healthier treat that doesn’t compromise on taste. So you can enjoy these guilt-free, knowing you’re nourishing your body and soul at the same time.
Ginger Vegan Scones with Roasted Rhubarb
Ingredients:
For the Roasted Rhubarb:
- 400g fresh rhubarb, chopped
- 60ml maple syrup (or stem ginger syrup) and 1 tsp grated ginger
For the Ginger Scones:
- 250g gluten-free plain flour
- ¾ tsp xanthan gum (only if using gluten-free flour)
- 3 level tsp baking powder
- 25g coconut sugar
- ¼ tsp fine salt
- 1 tsp ground ginger or 1½ tsp freshly grated ginger
- 50g fragrance-free coconut oil or vegan butter, chilled
- 50g stem ginger or crystallised ginger, diced
- Zest of 1 orange
- 160ml + 2½ tbsp almond milk (or any plant milk)
For the Glaze:
- 2 tsp almond milk
- 2 tsp maple syrup
- Demerara sugar or coconut sugar, for sprinkling (optional)
To Serve:
- Thick vegan coconut yoghurt or homemade cashew cream
Method:
Roasted Rhubarb:
- Preheat oven to 200°C. Toss rhubarb with syrup and ginger. Bake for 15 mins until tender.
Ginger Scones:
- Sift flour, xanthan gum, and baking powder into a bowl. Add sugar, salt, and ground ginger.
- Cut in the coconut oil/butter until it resembles breadcrumbs. Use your finger tips to ensure it becomes like fine breadcrumbs.
- Stir in diced ginger and orange zest.
- Gradually add almond milk to form a dough, being careful not to overwork it. Chill for 15-20 mins.
- Preheat oven to 220°C (or 200°C fan). Roll dough to 2cm thickness. Cut with a 5cm fluted cutter.
- Place on a baking sheet. Mix glaze ingredients and brush on top. Sprinkle with sugar (optional).
- Bake for 12-15 mins, until golden. Let cool slightly.
- Serve with vegan yogurt and roasted rhubarb.
Notes:
- Adjust ginger to your preference. For a milder taste, use stem ginger only.
- If you don't have rhubarb, try a tangy jam or cooked raspberries.
So, there you have it – a little slice of heaven amidst the chaos. These scones aren’t just a recipe; they are a symbol of resilience, a dash of sweetness in a rather unexpected week. I hope you enjoy them as much as we have (between A&E visits, of course!).
If you give this recipe a try, please tag me on Instagram #lazycatkitchen and @lazycatkitchen. I love seeing your takes on my recipes!
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