Peach and Candied Ginger Scones
A local grocery store makes a killer vegan ginger biscuit using candied ginger but for a wimp like me, their huge chunks of ginger offer a bit too much zing, especially in a baked breakfast item. I wanted to come up with something that made the ginger more subtle and also paired it with the freshness of real fruit. These petite scones are the perfect combination of sweet and spice and they’re delicious served for breakfast or even as a dessert. Think ginger peach cobblers: heat up the scones and top them with some non-dairy ice cream! Yum!
Here’s what you’ll need:
- 2.5 cups unbleached, all-purpose flour
- 1/3 cup sugar
- 3 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Earth Balance, softened
- 1/2 cup candied ginger, chopped
- 1/2 cup water
- 1 peach, peeled, pitted and diced
Preheat the oven to 425 degrees. Line a baking sheet with parchment.
In a large bowl, mix the flour, sugar, baking powder, salt and candied ginger. Add the Earth Balance, breaking it into small pieces and cutting it into the dry mixture until it resembles coarse crumbs. Add the water and mix well. Finally, fold in the peaches. It may be helpful to use your hands for this so the peaches don’t get mushy and make the mixture too moist.
You can either turn the dough onto a floured surface, form it into a ball, flatten the ball and then slice it into wedges or you can do as I do and simply shape them by hand into mini scones. I find this to be easier and more pleasing to the eye since each scone has a unique look.
Place the scones onto the parchment-lined baking sheet and bake for 13 minutes. Serve warm.