Sunday, April 10, 2011

Ginger Spice Scones


I hope you had a slightly more relaxing weekend than I did and are returning to your schedules refreshed and wide awake. After spending a couple days with Joey and my mom at my apartment, I took off on Saturday, with Nutmeg in tow, for a bridal shower for my best friend up in Minneapolis. It was a whirlwind trip to say the least, but even a few hours with those you love is more than worth the time in the car.

On the kitchen front, I've been baking and eating scones. Over the years, I've made a few scone recipes and eaten even more. Most of those scones have been less than memorable. Dry, crumbly, and unhealthy. 

These scones are different. They're light and fluffy (thanks to a hefty dose of baking powder and soda) despite their stellar whole-wheat nutritional profile. Maybe, for some, they are too light to be considered a true scone, but for breakfast lovers like me, they really hit the spot. Of course, when I get my hands on a jar of sugar-free fruit preserves, I spread the stuff on everything in sight. Scones are no exception. 

Have a scone. And a happy Monday!

Ginger Spice Scones

*1 3/4 cups whole wheat pastry flour (or a combination of 1 cup whole wheat flour and 3/4 cup all-purpose flour)
*1/3 cup granulated sugar
*1 tablespoon baking powder
*1/2 teaspoon baking soda
*1/4 teaspoon kosher salt
*1/2 teaspoon ground cinnamon
*1/4 teaspoon ground ginger
*1/3 cup butter 
*2 large eggs
*1/4 cup milk
*Sugar-free blackberry preserves an Greek yogurt (optional) 

*Preheat oven to 375°F. In a large bowl, combine the whole wheat pastry flour, sugar, baking powder, baking soda, salt, cinnamon and ginger. With a pastry blender, blend in the butter until mixture resembles coarse crumbs. 
*In a small bowl, combine eggs and milk. Add wet mixture to dry mixture and stir to combine. Turn onto floured surface and knead a few times until mixture comes together. Roll dough out into 1/2-inch thickness and cut into circles with a round cookie cutter or the top of a glass. 
*Transfer scones to baking sheet and bake for 11 to 13 minutes or until golden brown and slightly crisp around the edges. Cool on wire rack. Serve with blackberry preserves and Greek yogurt, if desired. 

Happy Baking!



Megan said...

I've never made scones, but yours sound great!

Lauren at Keep It Sweet said...

These sound delicious! After my last scone recipe turned into scuffins, I'll have to give yours a try:-)

Sarah said...

Oooh, yum. I have only ever made English style plain or fruit scones, but ginger scones sounds like a real treat!

The Blue-Eyed Bakers said...

Oooh we love the ginger in these scones...! How yummy...and that they're lighter than normal? We will definitely be trying these guys...

helennaturally said...

oh I have all of the ingredients needed for these in the pantry. Happy baking to me tonight! Thanks for sharing :)

Helena said...

I've been looking for a lighter scone recipe, and this looks awesome :)

Tanja @ Postmodern Hostess said...

There is definitely an art (which I have not come close to mastering) of getting the right texture and density to a scone. So for the time being, I've stopped trying, and love your idea of going for a lighter version!

postmodern hostess

Rachel Humiston said...

These look gorgeous! I love the addition of the whole wheat pastry flour :) That jam and yogurt just makes the entire thing!

Jennifurla said...

These sounds lovely, I havnt made scones in quite some time and I might need to now.

Jesse said...

mmmm these look tasty, and not so dense and heavy like a typical scone. love the addition of ginger and greek yogurt.

Cassie said...

The presentation fools you to think this scone is a decadent it! Beautiful & delicious!

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