Wednesday, December 21, 2011

Vegan Gingerbread Scones

Happy Hanukkah!

With Christmas coming soon (don't forget to enter the Leading Lady giveaway, for a gift for yourself!), I had to get this post up as soon as I could so that maybe someone could enjoy this holiday goodness before "the season" ends.

I found THIS recipe on Happy Herbivore and decided to make it for Sunday brunch.  The recipe came together very quickly (I mixed the dry ingredients the night before!)... the meal was ready in 20 minutes!


Fresh out of the oven.


Enjoyed with a Numi tea sample that I received at Foodbuzz Festival (it was a soothing, somewhat sweet, and light tea).


"The Ukrainian" likes eating fresh tomatoes with salt and pepper at breakfast, and I have caught on to this.  It adds some freshness to otherwise heavy breakfast foods!

I used some Earth Balance spread on the warm scones.  I didn't buy, or force "The Ukrainian" to buy, it... he says he naturally likes the way it tastes.  Yay!


I screwed up a bit on this recipe, as I had taken a screen-cap of it on my tiny phone... so my bad eyes misread things.  I ended up putting 1 instead of 4 tbsp of maple syrup, and I also somehow neglected half a teaspoon of nutmeg. *sad face*  It still came out tasting good, though I'm sure those things would have made it even better. 

Since I don't have much longer to legitimately (haha!) enjoy "holiday" scones, I will probably revert back to more "everyday" scones, like THIS one I made previously.  Overall, they are quick and somewhat healthy additions to a nice breakfast at home.

3 comments:

  1. My dad eats tomato slices like that too. I love tomato, but haven't really caught on to it. I prefer it in a salad or a taco/sandwich topping.

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  2. Greetings from Southern California

    I am your Newest Follower

    Have a Safe & Happy New Year! :-)

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  3. I could not get scones out of my brain during today's run. Gingerbread scones sound delicious, so do you banana date ones. Guess I know what I am doing tomorrow. Thanks!

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