Vegan MoFo: Lemon Ginger Scones!

4 cups whole wheat pastry flour

1 tsp salt

1 1/2 tsp baking soda

1 1/2 Tbs baking powder

2 Tbs sugar

1/4 tsp ginger powder

Zest of two lemons

1/4 cup non-hydrogenated vegetable shortening

3/4 cup non-hydrogenated margarine, such as Earth Balance or Spectrum Spread

1/2 cup soymilk

Juice of two big lemons--approx. 1/2 cup

1/2 cup crystallized ginger, diced small

Lightly grease a cookie sheet. In a mixing cup, whisk together the lemon juice and soymilk, and set aside to let curdle a bit.

In a large bowl, sift together the flour, baking soda, baking powder, salt, sugar, and ginger. Stir to mix well. Cut in the shortening and margarine, until they are in pea-sized pieces or the mixture looks crumbly. Slowly pour in the soymilk mixture and stir until just combined, being sure to not over-mix. Fold in the lemon zest and chopped ginger until fully incorporated.

Chill this mixture for 1 hour in the refrigerator.

While dough is chilling, preheat oven to 375 F. When dough is ready, turn out onto the baking sheet and form it into one large circle. Using a very sharp knife, cut the dough into 8 triangles, as if cutting a pie or pizza. Make sure each scone is separate from one another enough so they won't cook together completely. Bake for 15 minutes. Remove from oven, slice along the already-made cuts, and place back in the oven for 15 more minutes. Scones will be ready when golden brown on top and firm to the touch. These are fairly dense, crunchy scones, so they will continue to firm up after baking. Allow to cool for 10 more minutes on the pan, then transfer to a cooling rack to finish cooling or serve immediately. These are really great slathered with Earth Balance and drizzled with agave nectar!! Even better with a nice cup of Earl Grey tea!