These little treats are satisfying with a great, spicy punch from the crystallized ginger. If they are not going to be eaten within a day, I would freeze them for later because they may get hard fairly quickly. The best part about these scones is that they are vegan and small, so you can eat two or three at a time without too much guilt! Enjoy.
Ginger Oatmeal Mini Scones with Walnuts:
Wet:
1/2 cup vegan butter, softened
1 cup brown sugar
2 tsp vanilla extract
2 Tbs maple syrup
2 Tbs almond milk
Dry:
1 1/2 cup oats
1 1/2 cup flour
1/2 cup coconut flour
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Add in for last step:
1/2 cup walnuts, chopped coarsely
3/4 cup crystallized ginger, chopped finely
Steps:
Lay out parchment paper on a baking sheet and preheat the oven to 350 degrees.
In a large bowl, combine all the wet ingredients and combine.
In a separate bowl, add in all the dry ingredients and stir to combine.
Add the dry ingredients to the wet ingredients and combine thoroughly with your hands.
When the mixture is fully combined, make into about 20 balls, about the size of walnuts and place on the parchment paper lined baking sheet. Balls should have at least 1 inch between them.
Press an even amount of ginger and walnuts into each ball.
Press each ball down with a fork. They will not expand.
Bake for 11-12 minutes, remove from oven and let cool..
