Whole Wheat Scones with Apples and Candied Ginger

The Ingredients

4 cup wheat flour

¼ cup ground flax

2 tbsp. baking powder

pinch salt

1 cup brown sugar

1 apple, grated

¼ cup candied ginger, cut in pieces

1 cup rice milk, 1/2 cup soy milk

1 stick butter

ginger

allspice

cinnamon

First, add all dry ingredients into a bowl: flour, flax, baking powder, and salt. Then, add in the brown sugar, pinching it so that it breaks down into tiny little pieces. It can be sticky and moist, so doing this makes sure it is more evenly dispersed throughout the batter. Cut the stick of butter into 1/4-inch-thick pieces and keep at room temperature. Add to the mixture. Note that if your butter is salted, you will not need to add a pinch of salt to the batter. You may, however, need to add some more sugar to balance out the flavor. Then, add the spices. Use a mandolin to slice an apple into thin, long pieces. Add to the batter. Then, add the milk. I used a combination of soy and rice to add more depth to the flavor and texture of the batter. Lastly, add the candied ginger. I used an unsulphured candied ginger that I cut up into tiny pieces so it is more evenly dispersed. Roll the dough onto a floured surface into a rectangle shape. Cut into triangles. Then, bake at 325 degrees for 30-40 minutes on a buttered baking sheet. This makes 18 medium-sized scones. Enjoy!

Note: you can taste the batter as you go along because there is no raw egg :). 

The batter

Cut and ready to bake! 

Ready to eat!