Turmeric Latte Scones | New Roots Herbal | Natural Health Products
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Turmeric Latte Scones

If you know me, you know I am always up for warm and delicious scones. This time, I made them with an anti-inflammatory boost by using turmeric (curcumin) and ginger. So why not load up on it? Here’s an easy and delicious way to do so!


  • 1 chia egg (1 tbsp. ground chia with 3 tbsp. water)
  • 2 cups unbleached all-purpose flour
  • ¾ cup + 3 tbsp. unsweetened oat milk (I use Earth’s Own)
  • ⅓ cup coconut sugar, plus more for garnishing
  • ¼ cup quick oats
  • 6 tbsp. vegan butter or coconut oil at room temperature, not liquid
  • 1 tbsp. baking powder
  • 1½ tsp. ground turmeric
  • 1 tsp. ground cinnamon
  • 1 tsp. natural vanilla extract
  • ½ tsp. New Roots Herbal’s Fermented Ginger
  • ½ tsp. salt
  • A few pinches of black pepper


Preheat oven at 400 ℉ (200 ℃).

Prepare chia egg in a bowl (by combining 1 tbsp. of chia along with 3 tbsp. of room-temperature water). Once well-combined, add oat milk to it. Set aside.

In a separate bowl, combine all dry ingredients. Add vegan butter (or coconut oil) to dry ingredients and combine well with a fork until only a few small bits remain.

Stir the chia mixture once again, and add it to the dry ingredients gradually, while stirring with a spoon.

On a floured countertop, turn out and knead briefly to obtain a smooth ball of dough about one inch tall. Top with the a bit of coconut sugar, evenly.

With a knife, cut the dough into six parts and transfer them all to a baking tray lined with parchment paper. Bake for approximately 25–30 minutes, until golden and well-cooked inside.

Kate D. Bunting
British-Canadian healthy-living and food blogger at “Kate & Zest,” vegan, world traveller... and pretty fancy.