1/4 cup liquefied virgin coconut oil (for vegan version), or ghee or unsalted pastured butter, melted
Zest of 1 lemon
1/2 teaspoon pure vanilla extract
4 ounces chopped crystallized ginger, diced; or raisins or dried currants
2 teaspoons maple or turbinado sugar, for topping (optional)
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
Weigh the flours and sift together with the baking powder and salt into a medium-size mixing bowl.
Add the maple syrup, coconut oil, lemon zest and vanilla and work them in with a spoon until the mixture is slightly crumbly. Stir in the ginger.
Transfer the dough to the prepared baking sheet and shape it into a ball. Gently press until the dough comes together. Press the dough into a disk about 8 inches in diameter and 1 inch thick. Slice the disk into eight equal wedges (no need to separate the wedges) and sprinkle with maple sugar, if using.
Bake the scones until they are golden brown on the outside but moist on the inside, 15 to 20 minutes.
Allow the scones to cool on the baking sheet for several minutes before using a spatula or a knife to pull them apart.