Candied Ginger & Pecan Scones with Maple Glaze

• To make scones: Preheat oven to 375°. Line a baking sheet with parchment paper. 
• In a bowl, whisk together sorghum flour, potato starch, tapioca starch, brown sugar, baking powder, xanthan gum, baking soda and salt. With a pastry cutter or fork, cut butter into flour mixture until it is crumbly and resembles a coarse meal. Add in pecans and candied ginger.
• In a 2-cup liquid-measuring cup, whisk egg until it’s light and foamy. Add sour cream and vanilla extract. Add liquid ingredients to dry ingredients and mix with a wooden spoon until everything comes together. The dough will be soft and somewhat sticky.
• Transfer mixture onto a piece of parchment paper dusted with 2 Tbsp sorghum flour. Dust top of the dough with more sorghum flour. Using your hands, lightly push the dough together until all the flour is well-incorporated. Shape dough into a ¾-inch-thick circle, 7–8 inches in diameter. With a knife, cut into eight even triangles and place on prepared baking sheet. Brush dough with maple syrup.
• Bake 20–25 minutes, until scones are slightly golden brown and cooked through. Transfer scones to a wire cooling rack, and let cool to room temperature, about 15 minutes. Drizzle with glaze, and serve.

For Glaze

• Using a fine-mesh sieve set over a bowl, sift the confectioners’ sugar. Add butter, maple syrup and maple extract (if using), and mix with a spoon. If glaze is too thick, beat in more maple syrup, 1 tsp at a time. If glaze becomes too thin, blend in a small amount of confectioners’ sugar (1 Tbsp). Blend until smooth.
• Drizzle over scones using a spoon. The glaze will set up fast if scone is cooled in refrigerator for 10 minutes.