Lemon Ginger Scones

½ cup unsweetened dairy-free soy milk

1 T. lemon juice

2 cups all-purpose flour

¼ cup white granulated sugar, plus more for sprinkling

1 t. baking powder

1 t. baking soda

⅛ t. ground ginger

⅛ t. salt

½ cup (1 stick)cold dairy-free soy margarine, cut into pieces

½ cup chopped candied ginger, plus 1 additional piece per scone for garnish

3 T. candied lemon peel (optional)

Preheat the oven to 350 F. Lightly grease a large baking sheet and set aside.

In a measuring cup or small bowl, whisk together the soy milk and lemon juice. Set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, and salt.

Using a pastry cutter, knife or your fingers, cut in the dairy-free soy margarine until the mixture resembles fine crumbs.

Stir in the candied ginger and lemon peel (if using) until evenly distributed throughout.

Add the soy-lemon mixture, stirring until the mixture just holds together.

Turn out the dough onto a lightly floured surface and knead the dough into a soft ball.

Place on the baking sheet and flatten the ball into a circle about 8 to 9 inches in diameter.

Using a sharp knife, cut 8 to 10 equal wedges into the dough, but not quite all the way through.

Top each wedge with a piece of candied ginger and sprinkle lightly with sugar.

Bake for 20 to 25, or until golden brown. Let scones cool on a wire cooling rack before serving.

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