The title is a mouthful, but these babies are so good, it’s worth the extra effort. As we’re doing so much gingery cooking, we considered halving the recipe to be sensible. Do not be sensible, make the whole batch and enjoy these with a hot rum toddy.
2 cups all-purpose gluten free baking mix
1 TBL baking powder
1 tsp salt
1/2 cup brown sugar
1 TBL fresh ginger, grated
¼ tsp nutmeg
1/3 cup non-dairy milk (soy or coconut, rice milk would probably be too thin)
1/2 cup canned pumpkin
1/4-1/3 cup ginger beer
Preheat oven to 425 F. Sift flour, baking powder, salt, sugar, and nutmeg together in a large mixing bowl. Stir in grated ginger with a fork. Form a well in the center and add soy milk and pumpkin. Using two knives or a pastry cutter, cut wet ingredients into dry ingredients. Gradually begin to add ginger beer until there is enough to form a soft dough.
****You may not need all of the ginger beer.*** The mixture should form a soft dough, but should not be too sticky.
Prepare a heavy bottomed baking dish (such as a lasagna pan) with parchment paper.
Gently place dough on a piece of wax paper with a little flour Handle the dough as little as possible, using lightly floured hands to stop dough sticking to you, and pat the dough into a rectangle about 1 inch thick. It may be helpful to put another piece of wax paper on top to smooth the dough. Using a 3-inch biscuit cutter, cut out the scones and place them so they are just touching each other in the baking dish.
Bake for 15 minutes (maybe up to 20), until golden on the top. Remove from the oven and cool on a wire rack for 5 minutes. Cover scones with a cloth until ready to serve. Best when warm, with a dash of Earth Balance.
Adapted from Raspberri Cupcakes