Scones are one of those indulgences that are simple to make and don’t need to be reserved for fancy tea parties. You can bake a bunch and they can be stored in an airtight container in the fridge for quite a few days as a grab and go snack (you might want to heat them under a low broiler to get the texture back.) Scones are versatile as they can be flavored in hundreds of different ways.
I have been having a blast experimenting with all different kinds of flours lately including many that are gluten free. Two more scone recipes that we having been loving over here (which are both vegan and gluten free) are my Avocado Scones and my Double Chocolate Banana. If you have a moment pop on over to check those out too.
Yes, there is real organic butter in this recipe. Why? Because it is a clean, delicious ingredient and if a treat is to be had it should be deeply satisfying. I have read over and over that our bodies can assimilate and better digest natural ingredients much easier than “butters and spreads” that have fillers, artificial and processed ingredients. Real butter it is.
I use Maple Syrup as the sweetener, but you can use an equal amount of agave syrup instead. Also I use half whole wheat flour and half unbleached AP white flour. If you opt for 100% Whole Wheat your scones will be denser with a heavier wheat flavor.
Maple Ginger Scones
Makes about 20 scones
- Since writing this recipe I now use all whole grain flours. Feel free to experiment with Oat, Corn, Spelt, Brown Rice flour, more Whole Wheat Pastry or any combination thereof.
- Adjust your ratios of ginger & pecans according to taste preference.
- If you have the hankering to make your own Candied Ginger David Lebovitz has a great recipe for that.
- 1 3/4 cups organic All-Purpose unbleached Flour (see note above for substitutions)
- 1 3/4 cups organic Whole Wheat Pastry Flour
- 1/2 cup Organic Maple Syrup (you can use Agave Nectar instead)
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 3/4 sticks cold Unsalted Organic Butter, cut into small chunks
- 3/4 cup fat free Milk (2% and Whole Milk OK too)
- 3 Large organic Eggs
- 1/2 cup Candied Ginger pieces, chopped small (Trader Joe’s has some great ones)
- 1/2 cup Toasted Pecan pieces, chopped small (You can omit them or use any nut you like)
- Pre-heat oven to 375 degrees F
- In a large bowl whisk together Flours, Maple Syrup, Baking Powder and Salt
- Add Butter pieces. Mix all together with your fingers or a pastry blender. Leave some pea sized pieces of butter in mixture.
- Stir in Milk, Eggs, Ginger and Nuts until just combined. The dough will be sticky to the touch. You can use some cooking spray oil or flour to coat your hands to prevent the dough from sticking.
- On two un-greased cookie sheets place 1/4 cup mounds of scone batter 1 inch apart.
- Bake about 15 to 17 minutes until bottom of the scones are golden brown. Rotate placement of baking trays halfway through cooking.
- Instead or in addition to Candied Ginger you can add fresh or dried blueberries, dried cranberries, diced dried apricots, a handful of unsweetened shredded coconut or chocolate chips. Really anything goes!
- You can add some (1 tsp of each) Vanilla Extract, Cinnamon, Nutmeg or Cardamom.
Scone Recipe Links
- Cranberry Oatmeal Wheat Scones Perrys’ Plate
- Rosemary-Parmesan & Pancetta Scones The Novice Chef Blog
- Nectarine and Hazelnut Scones Cookin’ Canuck
- Pumpkin, Raspberry & Walnut Whole Wheat Scones Daily Unadventures in Cooking
- Banana Scones with Orange Glaze She Runs, She Eats