It seems most of my posts lately are steeped in breakfast…waffles, fruit oat bars, muffins. Well, add these scones to the list because I just don’t tire of eating breakfast. I know there are people out there who don’t eat breakfast, but not me. It’s probably my most favorite meal of the day.
As for scones, I’m pretty smitten. The very first scones I made were from Orangette and I’ve since adapted and tweaked her recipe into something that I use quite often. The first time I made scones, I was nervous. It seemed much more of an endeavor because the recipe directions included a word I feared: kneading. I don’t know why because it all seems kind of silly now. Kneading is nothing more than getting real familiar with dough. It also just feels right to have the dough come together with your own two hands. Scones are easy to prepare and I can whip up a batch in under 30 minutes, including bake time. Never made scones before? Well, you are missing out on something wonderful.
I’m no stranger to the inclusion of ginger in a scone. I’ve made a vegan ginger pear scone and a simple ginger vanilla one. I think it’s my favorite flavouring because it not only adds a flavour pop but using candied ginger gives the scone great texture and sweetness. The other morning I decided to try adding whole wheat flour and yogurt instead of milk and the results were great. I think the yogurt helped to provide some lightness against the heavy whole wheat flour. Next time I’d like to try removing 1/4 or even 1/2 cup of the flour with some wheat germ just to try something different.
Elsewhere: Over at Poppytalk I’m dreaming of local berries but have to make do with some winter citrus. So I make a fruit salad with blood oranges & grapefruit. And ginger. It’s juicy, spicy and a great way to wake up. See, more breakfast posts – what did I tell ya.
ginger whole wheat scones
1/2 c yogurt
1 t vanilla
2 c whole wheat flour
2 t baking powder
½ t salt
1/4 c cold butter, cubed
2 T sugar
1/4 c candied ginger, diced
lemon zest from 1 small lemon
Preheat oven to 425 degrees Fahrenheit. In a small bowl, combine the yogurt, vanilla and egg together until frothy. Set aside.
In a large bowl, mix together the flour, baking powder, and salt. Work in the butter with your hands until the mixture resembles small peas. Add in the sugar, zest, and ginger and stir in the milk mixture, reserving about a teaspoon for later. Mix gently with a wooden spoon until the dough comes together.
Sprinkle a clean worksurface with a bit of flour and turn out the dough, kneading for no more than 12 times. Pat dough into a round shape, flattening it with your palms to 1/2 inch thick and cut into 8 wedges. Place on a baking sheet covered with a Silpat or parchment and brush over the leftover yogurt/egg mixture. Bake for 10-15 minutes or until golden. Cool on a wire rack and eat warm or cold.