Ginger Scones from Kripalu Kitchen
Ingredients
- 1 cup cold non-hydrogenated shortening
- 1 cup whole-wheat pastry flour*
- 1 cup unbleached all-purpose flour*
- 1 1/2 cups rolled oats
- 1/4 cup sugar or sugar replacement
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup soy or almond milk
- 1/4 cup maple syrup
- 1/2 cup chopped candied ginger
Preparation
Preheat oven to 375 degrees
Slice cold shortening into small flakes
In a large bowl, mix together dry ingredients
Using fingertips, a pastry cutter, or a food processor, cut the cold shortening into the dry ingredients until the mixture has a mealy texture
In a small bowl, combine soy milk and maple syrup
Add into the large mixture and use your hands to gently combine
Add candied ginger and continue to mix to form a heavy, fairly wet dough
On a floured board, roll the dough to a thickness of 1 inch, and cut into 2-inch rounds or wedges
Combine remaining scrapes of dough and gently re-roll and cut
Place scones on an oiled or lined baking tray
Bake until golden brown, about 20 minutes, depending on size
Remove from baking tray and enjoy immediately, or allow to cool before storing