Ginger Lemon Scones - VEGAN

I was playing in the kitchen tonight and came up with these.  I cant wait to have them with my morning tea!

Ingredients:
1 Tablespoon of Bob's Red Mill Egg Replacer
3 Tablespoons of water
2 ½ cups of unbleached all-purpose flour
1/3 cup of sugar, plus extra for topping (or ¼ cup of Agave)
4 teaspoons baking powder
½ teaspoon salt
¾ cup of Earth Balance vagan butter, chilled
¾ - 1 cup of chopped crystallized ginger
zest of one lemon
1 teaspoon of lemon extract
½ cup of unsweetened soy milk or other non dairy milk, plus extra for topping

In the food processor or with a hand whisk, whip egg replacer and water together.  (Using a food processer is a great way to mix egg replacer together - since it likes to be clumpy.  It also adds air to the mixture.)   Add soy milk and lemon extract to egg replacer and set aside. 

In large bowl or food processor, whisk together the four, sugar, baking powder and salt.  Add the chilled butter and combine until mixture looks like crumbly, lumpy cornmeal.  Toss in lemon extract and crystallized ginger to coat them in the flour. 

Add liquids to four mixture and combine by hand until the four mixture is just moistened.  DO NOT OVER MIX. 

Place dough in a zip lock bag and sick in freezer for 15 minuets or refrigerator for 40 minuets.  While dough is in freezer/refrigerator, preheat oven to 400F and line baking sheet with parchment paper.

Once dough has chilled, take it out of plastic bag and place on lightly floured surface.  Pat dough into a disk and roll out until it is ½ inch thick.  Cut disk in half and then cut each half into four triangles.  Place them about ½ inches apart on baking sheet.  Brush each triangle with water or soymilk and sprinkle with sugar.  (You can also brush each top with honey.)

Bake for 12 minuets or until golden brown. 

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