Gluten Free Vegan Gingerbread Scones

Directions

1. 1
   Whisk together the flour sugar, baking powder, salt, cinnamon, cloves and ginger together in a large mixing bowl and combine.
2. 2
   Add the coconut oil to the flour and use a fork to mix into the flour.
3. 3
   Mix until the coconut oil is well combined. Your mixture should be powdery & dry.
4. 4
   Add the coconut milk and the molasses to the bowl and stir until a soft dough forms.Turn the dough out onto a sheet of lightly floured parchment paper. Mould the dough into a round disk, about 7 inches wide and 1 1/2 -2 inches tall.
5. 5
   Cut the dough into 6 wedges.
6. 6
   Place the dough in the fridge for at least 30 minutes. Don't skip this step - the coconut oil needs to harden up so the scones don't spread too much while baking.Preheat the oven to 400F/200C. When you're ready to bake transfer the dough to a baking sheet, pull the wedges apart leaving space between each wedge (at least 2 inches).
7. 7
   Sprinkle with course sugar and bake for 20-22 minutes until the scones have risen and are golden in colour.
8. 8
   Mix together the powdered sugar and maple syrup in a small bowl until you get a thick glaze. Start with 1 tablespoon of maple and add an additional tablespoon if you need a more fluid glaze.
9. 9
   Drizzle the glaze over the top and enjoy!