Whenever the Kripalu Kitchen serves these scones for breakfast, there are tons of requests for the recipe. Here it is—enjoy!
Makes 12 scones.
1 cup cold non-hydrogenated shortening
1 cup whole-wheat pastry flour*
1 cup unbleached all-purpose flour*
1 1/3 cups rolled oats
1/3 cups sugar
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup soy or almond milk
1/4 cup maple syrup
2/3 cup chopped candied ginger
*(or gluten-free alternative)
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.