Ginger Spice Scones

Whew. 

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

Ingredients

*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) 

Instructions

*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!

Madison

Oatmeal Scones with Coconut Glaze

As much as I may enjoy a busy, fun filled weekend every now and again, this nonstop travel and craziness has got to stop. Returning home from work last night, I was so tired that I completely forgot about dinner. Trust me, that never happens. So I celebrated the longest day of the year by getting the year's longest night of sleep. Eleven hours later I feel like a completely new person. Not to worry, this new person still likes to eat and blog.

Scones were never a part of my childhood. I don't have stories of waking up to the smell of scones or my mom teaching me to make them. The first time I remember eating a scone was in college at my friend Emily's house. Emily lives on an acreage in Minnesota that looks like something out of a magazine. The house is country-chic beautiful and surrounded by fruit trees, chickens, and goats. Her mom is a do-it-all type that happens to make very delicious raspberry scones. Raspberry scones made with freshly picked raspberries. After that trip, I was sold on scones.

I've made scones before, but they've usually ended up tasting like rocks. Call me crazy, but I don't think scones are supposed to taste like rocks. On the bright side these Oatmeal Scones with Coconut Glaze taste nothing like rocks, quite the opposite actually. They are crispy around the edges and light inside and the coconut glaze serves to add extra moisture. While eating one, I found they mysteriously tasted a bit like carrot cake. Don't ask me how or why. Maybe I'm just imagining things and need some more sleep.

Oatmeal Scones with Coconut Glaze 
Adapted from Gourmet, November 2005
(Printable Recipe) 
Ingredients:
*1 cup all-purpose flour
*2/3 cup whole wheat flour
*1 tsp. cinnamon
*1 Tbsp. baking powder
*3/4 tsp. baking soda
*1/2 tsp. salt
*1 tsp. vanilla extract
*1 1/3 cups old fashioned oats
*1 1/2 sticks butter
*2/3 cup milk

*1 1/4 cups powdered sugar
*1/4 cup milk
*1 tsp. coconut extract
*1/2 cup shredded coconut (sweetened)

Instructions:
*Preheat oven to 400*F. Line a baking sheet with parchment paper.
*In the bowl of a food processor, combine flours, cinnamon, baking powder, baking soda, and salt. Add oats and pulse for 30 seconds. Add butter, cut into cubes. Pulse 15 times, until butter forms coarse crumbs no larger than the size of a pea. Transfer mixture to a large bowl.
*Add milk to the flour mixture and stir with a fork until dough forms and dry and ingredients are just combined. Turn dough out onto a floured surface and form into a large rectangle. Cut into triangles and place on a baking sheet. Bake for 13 to 15 minutes, until scones are lightly golden.
*Meanwhile, mix together the powdered sugar, milk, and coconut extract. When scones are slightly cool, drizzle glaze over the scones. Sprinkle with coconut.

Happy Baking!

Madison

Chocolate Chip Pecan Scones

This morning I woke up rather groggy, wishing coffee had the power to make you look as awake as it made you feel. I had every intention of being well-rested today, going to bed early so I could catch up on a bit of much needed sleep. All was well until around midnight, when I woke up hungry. Staring at the ceiling, thinking about my midnight cravings and trying not to give in to any of them, the scones I made a couple days ago were on my mind.



In keeping with my belief that all breakfast pastries can, and should, be made a bit healthier whenever possible, I have loosely adapted a scone recipe from The Silver Palate Cookbook. They are made entirely with whole-wheat flour, a bit of butter, brown sugar, pecans, and skim milk in place of cream. I don't think the all-purpose flour or heavy cream will be missed, and your waistline will thank you.



Ingredients:
*2 cups whole-wheat flour
*2 tsp. baking powder
*1/2 tsp. salt
*4 Tbsp. butter
*2 eggs
*1/3 cup skim milk
*1/2 cup chopped pecans
*1/2 cup chocolate chips

Instructions:
*Preheat oven to 425.
*Combine flour, baking powder, and salt. Blend in butter with a pastry mixer until mixture resembles coarse crumbs. Add in eggs, one at a time, then add in milk, pecans, and chocolate chips.
*Roll onto floured surface into 3/4-inch thickness. Cut into circles with a cookie cutter or squares with a knife.
*Bake for 15 minutes, or until lightly golden and crisp on the outside.
Makes 10 scones

Sorry for the short post. A long day is ahead of me and I have to run. Enjoy!

Madison