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“Yes, LOTS of ginger in these. But I'm a fan. And it's good for you! from Vegan Food; More Than Tofu and Sprouts! by Tofu Mom (AKA Tofu-n-Sprouts)”
READY IN:
30mins
SERVES:
10
YIELD:
10 Scones
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and dry ginger and cinnamon).
  2. Cut in margarine and coconut oil, adding a bit at a time until mixed. Add pumpkin and candied and fresh ginger and combine well.
  3. On a lightly floured surface, knead dough a few times, pushing it into two circles, a few inches thick.
  4. Cut each circle into 5 or so fat triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.(Not that it matters if they're even.).
  5. Bake at 425 degrees for 12-15 minutes, or until done.

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