Kripalu Recipe Tuesdays
Ingredients
- 1 cup cold non-hydrogenated shortening⠀
- 1 cup whole-wheat pastry flour*⠀
- 1 cup unbleached all-purpose flour*⠀
- 11/2 cups rolled oats⠀
- 1/4 cups sugar or sugar replacement⠀
- 11/2 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.⠀
Note: If you love to bake with butter instead of shortening, feel free to substitute cold butter in this recipe.⠀