Candied Ginger Scones
 
 
*Add 1 cup of almond meal (store bought) for every two cups of rice flour milled. You will also need Xantham gum. Xanthan gum is a natural bacterium which works to bind your mixture together so that your baked goods will not fall apart in a dry, crumbly mess. Add about 8 to 10 teaspoons.
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Ingredients
  • 2¼ cups of the white rice flour blend* (see summary above)
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup (1 stick) cold butter, cut into pieces
  • ¼ cup diced candied ginger, chopped
  • ¼ cup best of the egg product
  • ⅓ cup cold 2% milk
  • 1 teaspoon vanilla bean paste
Instructions
  1. Preheat the oven to 400°F.
  2. line a baking sheet with parchment paper
  3. Combine the flour blend, sugar, baking powder, salt, and cinnamon.
  4. Work in the cold butter till the mixture is crumbly.(use two knifes or a pastry cutter)
  5. Stir in the candied ginger.
  6. In a separate bowl, whisk together the eggs, milk, and vanilla till frothy.
  7. Add to the dry ingredients, stirring till well blended. The dough should be cohesive.
  8. Pour out the dough onto a lightly floured surface.
  9. Mold into a 7 inch circle and 1 inch thick.
  10. Cut into eight sections
  11. Paint the dough with a bit of milk then sprinkle some sparkling sugar or cinnamon sugar, if desired.
  12. Bake for 15 to 20 minutes, till golden brown.
  13. Remove from the oven and let rest for 5 minutes or so before serving.
  14. Best enjoyed warm.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/candied-ginger-scones-recipe/