Golden Milk is a centuries-old Ayurvedic beverage that is currently enjoying a trendy “comeback” - probably due to its Ista-worthy sunny yellow color. A concoction of turmeric, coconut milk, and coconut oil, these flavors make a tasty vegan scone. A pinch of black pepper enhances turmeric’s bioavailability, with crystallized ginger, cinnamon, and cloves for spicy warmth.
MAKES 6-8 SCONES
2 cups all-purpose flour
1/4 cup coconut sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons turmeric
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
6 tablespoons coconut oil
1/3 cup crystallized ginger chips
1 flax egg (1 tablespoon flax meal and 2.5 tablespoons water)
3/4 cup coconut milk
1 tablespoon Demerara sugar
Preheat oven to 425°. Whisk flax with water in a small bowl and set aside. In a large bowl whisk together flour, coconut sugar, baking powder, salt, turmeric, cinnamon, and cloves. Add coconut oil, then cut in to the dry ingredients with a pastry blender or fork until crumbly. Mix in ginger chips.
Whisk the coconut milk with flax egg, then slowly add to the dry ingredients, mixing until just combined. Knead a few times in the bowl until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round and sprinkle with Demerara sugar. If you have time, pop into the freezer for 15-30 minutes. This relaxes the gluten, re-solidifies the coconut oil, and makes for a flakier, more tender scone. Cut into 6-8 wedges, pulling apart slightly. Bake until golden brown, about 15 minutes.