I am amazed at the level of ginger in these lovely, light scones. It is not overpowering, but certainly there, and a perfect level! These are delightful with my Red Currant Jam recipe!
1 1/2 cups Namaste Foods sorghum flour
1 cup Namaste Foods brown rice flour
1/4 cup Namaste Foods tapioca flour
1 teaspoon xanthan gum
1/3 cup + 2-3 tablespoons turbinado sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
2 large eggs
2 teaspoons vanilla extract
2/3 cup heavy cream
3/4 cup candied ginger, chopped into small pieces
1 Tablespoon fresh grated ginger
2 teaspoons milk
Preheat oven to 400F.
In a large mixing bowl, whisk together the flours, xanthan gum, sugar, salt, and baking powder.
Using a pastry cutter butter until the mixture is evenly crumbly
Stir in the candied ginger and grated ginger.
In a separate mixing bowl, whisk together the eggs, vanilla and cream.
Stir the egg mixture into the flour mixture
Form 12 equal balls and place onto a onto a parchment lined baking pan. Flatten slightly.
Brush each circle with milk, and sprinkle with turbinado sugar.
Bake the scones for 20-22 minutes, or until they're golden brown.
Remove the scones from the oven, and cool on a wire rack.