The week before school started, I made a double batch of something breakfasty (zucchini bread, banana muffins, oatmeal pancakes, plain waffles for the toaster...) almost every morning. My plan was to put it all up in the freezer to try and ease the stress of the I'm-not-in-a-school-routine-yet frantic mornings to come.
Welp, we're nearing the end of the second week of school, and my kids swear they're tired of it all.
Pick your battles, or so they say... force my kids to eat another banana muffin (and add ten or fifteen more minutes to the morning before they get out the door due to the fight over eating something they don't want), or make something quick and easy to finish out the week and give their palates a break?
This time, I went with the latter.
Glazed Lemon Ginger Scones
Makes about 2-dozen small scones
2 cups unbleached all-purpose flour (or whole wheat pastry flour)
4 tsp baking powder
3/4 tsp salt
1/3 cup granulated sugar (we use evaporated cane juice, but coconut sugar
or some other dry granulated sugar will work too)
4 TBS good butter
2 TBS coconut oil
3/4 cup full-fat coconut milk
zest from 1 lemon
1/2 tsp powdered ginger (or 1 tsp grated fresh ginger)
1 tsp vanilla
For the glaze:
1/2 cup powdered sugar
enough water to make a silky not-too-runny, not-too-thick goo; start with about 1 TBS
Preheat oven to 375F. Cover a baking sheet in parchment paper. Combine flour, baking powder, salt and sugar in a bowl, then cut in the butter and coconut oil. Make a well in the center of this now-crumbly mixture and add coconut milk, egg, vanilla, zest and ginger. With a fork whisk the wet into the dry until just combined (don't over-mix or knead this dough!).
Turn dough out onto parchment-covered baking sheet and pat into a roughly-square shape about 1/2 inch thick with the palms of your hands. Using a rolling pizza cutter, cut into squares, then cut diagonally across the squares to make triangles (you can see from my pic above that it's not a precise cutting procedure, and you don't even have to do triangles if you don't want to!).
Bake on middle rack for about 15 minutes or until corners and edges begin to turn brown.
Allow to cool completely before glazing, if you choose to glaze them.