Candied Ginger Scones
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 Preheat the oven to 400°F. line a baking sheet with parchment paper Combine the flour blend, sugar, baking powder, salt, and cinnamon. Work in the cold butter till the mixture is crumbly.(use two knifes or a pastry cutter) Stir in the candied ginger. In a separate bowl, whisk together the eggs, milk, and vanilla till frothy. Add to the dry ingredients, stirring till well blended. The dough should be cohesive. Pour out the dough onto a lightly floured surface. Mold into a 7 inch circle and 1 inch thick. Cut into eight sections Paint the dough with a bit of milk then sprinkle some sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm. Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/candied-ginger-scones-recipe/
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