Whole Wheat Gingerbread Scones

• Total time: 23 min
• Cook time: 15 min
• Prep time: 8 min

• 1½ cup whole wheat pastry flour
• 1 tbsp baking powder
• 1 a dash of salt
• 4 tbsp maple
• 1 cup applesauce
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 2 tsp ground ginger
• ½ tsp nutmeg
• ¼ tsp cloves
• 2 tbsp nondairy milk (optional)

Directions:Pre-heat oven to 350 degrees. 1. Combine whole wheat pastry flour, baking powder, salt, and spices in one bowl. Whisk together until all of the dry ingredients are combined. 2. Create a well in the center of the dry ingredients. 3. Pour your apple sauce, vanilla and maple syrup into the well. Combine wet and dry, if it seems too dry add the optional non-dairy milk. You do not want a very wet/runny dough, but it should be tacky. 4.I made these by using a large cookie scoop and scooping the dough onto a sprayed cookie sheet. A cookie scoop is essentially like a large ice cream scoop, it makes your baked goods uniformed. You can also use a measuring cup to get the same amount of dough in each scone. 5. Bake for 13 to 15 minutes, or until firm to touch.

Servings per batch: 6

• Calories: 168
• Fat: 0.70g
• Carbohydrate: 36.80g
• Dietary Fiber: 4.10g
• Sugars: 12.10g
• Protein: 3.20g