Candied Ginger and Meyer Lemon Scones

I love the fresh start feeling I get upon returning home from a weekend away.  I spent a wonderful weekend in Maine with my roommate, and decided to fresh start my week with an experiment in scone making.  Ginger and lemon are a classic pair, and they make for a spicy, aromatic and elegant breakfast treat.  Enjoy!  -Amanda

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Candied Ginger and Meyer Lemon Scones

Yields 12 scones

2 cups flour

1/3 cup cane sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup extra virgin coconut oil, room temperature

3/4 cup full fat coconut milk

1 meyer lemon, zest and juice

2/3 cup candied ginger, chopped

Directions

1.  Preheat oven to 375 Fahrenheit.

2.  In a bowl combine flour, sugar, baking powder and salt.

3.  Use your fingers, of a mixer, to cut in the coconut oil.  You want the pieces of oil to be no bigger than a pea.

4.  Mix in the coconut milk, meyer lemon juice, zest and candied ginger.  The dough should resemble biscuit dough.

5.  Pat the dough out until it is about 1 inch thick.  Cut into your desired shape and place it on the baking tray.  Brush with a little extra coconut milk and sprinkle with sugar.

6.  Chill the scones.  (Optional)

7.  Bake 20 minutes, or until golden.

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