I am LOVING this outlet for my recipes and thoughts and I so appreciate you taking the time to read my posts!
This recipe was a complete experiment, but WOW they really turned out good!
So, I went off of my Whole Wheat Cinnamon Scones for this recipe and just altered a bit. You can see that recipe here
I omitted the cinnamon in the dough and added fresh ginger that I minced as well as frozen blueberries. After they cooled slightly, I drizzled on a simple glaze of powdered sugar and almond milk. See the detailed instructions below.
Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1 Tbsp baking powder
2-3 Tbsp sugar
4-5 Tbsp unsalted butter
1/2 cup plain or vanilla yogurt (if I am using plain I'll add a dash of vanilla extract)
1/2 cup almond milk (regular milk is fine, but almond milk is lower in fat and sugar hence keeping the scones healthier)
1/2 to 1 cup frozen blueberries
1 tsp minced ginger
For the glaze:
1 tsp almond milk (or more if you want a thinner glaze)
1/2 cup powdered sugar
Instructions:
1. Preheat oven to 415oF. Prepare a baking sheet with parchment paper (if you have it, not a requirement). Blend the flours, baking powder and sugar together. Using two forks, or a pastry cutter, cut in the unsalted butter until it resembles small crumbles.
Do you see those ADORABLE little hands in the middle picture? That's my assistant (my 4 year old daughter). She loves to help me bake and is the best stirrer around!
2. Add the blueberries and ginger and mix until the berries all have some flour on them.
3. Mix the yogurt, vanilla (if adding) and milk together and add to the dry ingredients.
4. Gently fold the mixture until combined. You really want to be gentle or the blueberries will get smashed and you'll have purple scones. They will still taste good, but you won't bite into a whole blueberry and it will get super moist and hard to work with if the berries get smashed.
5. Carefully knead the dough on a floured surface. Personally, I gently just push it all together (as to not squash berries) until it's holding together and then that's it!
*I neglected to take a picture of it before I cut, I'm sorry! You can do this!
6. Cut into desired shapes. I always try for triangles, but squares work too! It all tastes the same.
In the whole wheat cinnamon scones, this is the time I would sprinkle on a cinnamon/sugar mix, but I don't want cinnamon on these so I sat there a minute thinking about what I had! And then it hit me.... I had sugar crystals for cupcakes I made! And they were yellow, so it would match the ginger color! So, I sprinkled those on.
7. Bake for 12-13 minutes until golden brown.
8. Allow to cool slightly before drizzling with icing, or it will just melt into the scone.
You can see in the picture I was a bit impatient, but I really, really wanted to taste one!
They were DELICIOUS!!! I can't wait to keep experimenting. After I tried this one, the creative juices are flowing with tons of combinations to try! So, stay tuned for the next creation when I run out of scones.
Happy Baking! Janel
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