Gingerbread Scones

You all know Thanksgiving is my absolute favorite holiday, right? I look forward to it more than I do Christmas, 4th of July or even my birthday. This Thursday, I plan to celebrate all day long starting with breakfast. I mean, really, why wait until dinner to chow down? Thanksgiving only comes once a year. Live it up!

For Thanksgiving breakfast, we’ll be enjoying these Gingerbread Scones. I made yet another variation on my favorite Double Sunflower Seed Scones to make it appropriate for the holiday.

This is my go-to scone recipe because not only is it a quick, it’s very difficult to mess up. Unlike typical scone recipes, this one relies on almond butter instead of butter for it’s richness. Butter is great, but not a whole stick of it in the morning, ya know? There will be plenty of butter in the rest of our Thanksgiving dishes!

These scones are perfect for Thanksgiving breakfast because they’re filling. You know, so you won’t be tempted to nibble too much while cooking. The almond butter and soymilk give these extra protein and fiber.

I used pumpkin spice soymilk, but you can certainly use original if you wish.

This recipe is one of those “mix dry, mix wet and combine” recipes.

It’s quick, so you can make it the morning of and eat them right out of the oven. It’s easy, so you’ll have plenty of energy to devote to mashing potatoes.

I added candied ginger and pecans, but you could use raisins, dried cranberries and/or walnuts instead. Whatever your heart desires!

Gingerbread Scones

Adapted from Cinnamon Raisin Pecan Scones

Ingredients

• 1 3/4 cup white whole wheat flour
• 1/3 cup packed dark brown sugar
• 2 1/2 tsp. baking powder
• 1/4 tsp salt
• 1 tsp pumpkin pie spice
• 2 TBSP cold butter, diced
• 1/2 cup almond butter
• 1/2 cup pumpkin spice soy milk (or original soymilk)
• 1 large egg
• 1 1/2 TBSP blackstrap molasses
• 1 tsp vanilla extract
• 1/4 cup pecans, chopped
• 1/4 cup candied ginger, chopped

Directions

Preheat oven to 400*F. In a large bowl, combine dry ingredients (flour, sugar, baking powder, salt, pumpkin pie spice). Cut butter into small pieces and toss with dry ingredients. In a separate bowl, whisk together wet ingredients (almond butter, soy milk, egg, molasses, vanilla). Combine wet and dry ingredients and mix until just combined. Add chopped pecans and candied ginger. Knead a few times with hands.

Form dough into a thick, circular patty and place on a greased cookie sheet. Cut into the dough (but do not separate) to make 8 triangular scones. Bake at 400*F for 15 minutes. Separate scones and bake for another 2-3 minutes.

Tell me: What are you eating for breakfast this Thanksgiving?

This post is part of the Soy Simple campaign (you can read more about the campaign and my disclosure statement here).