For The Scones For The Maple Cardamom Caramel

1. Preheat oven to 220C. Line a sheet pan with parchment paper, and put a large skillet on the stove over medium-high heat.
2. Dice the pears into about 1/2-inch cubes, and add to the skillet with the smaller amount of non-dairy butter. Cook for 5 minutes, stirring occasionally. Add the next four ingredients (maple syrup, vanilla, ginger, and cinnamon), and turn off the heat. Let pears cool while you make the scone dough.
3. Put flour, baking powder and salt into a mixing bowl. Dice the salted non-dairy butter and add it to the flour. Use your fingers to incorporate the butter into the flour until the flour is flecked with small bits of butter.
4. Add all remaining ingredients, including cooled pears and chopped candied ginger, and mix with a wooden spoon to combine. Dough should be wet, but hold together.
5. Dump scone dough onto a floured countertop and flatten with your hands until about 1-inch thick. Fold the dough in half and press down, then in half again. This adds layers to the scones. Finally, pat into an 8-inch circle, and cut into 8 triangles like a pizza.
6. Transfer triangles to the lined pan, and bake for 17-20 minutes, or until golden brown.
7. While scones bake, make caramel by putting all ingredients into a small bowl and mixing well. Drizzle caramel over cooked scones, and eat immediately. Scones are best on the day they're made, but will keep at room temperature for 3 days in an airtight container.