These candied ginger scones served fresh from the oven and topped with a dab of whipped butter, are a delightful way to start your day! You can find crystallized ginger in the Asian section of your supermarket. It can also be made by taking 10 oz of thinly sliced fresh ginger and simmering it in 2 cups sugar dissolved in 1/4 cup of water for about 90 minutes until the ginger becomes translucent. After it is slightly cooled toss it is two teaspoons of sugar. Ginger is an herb known to reduce nausea and other intestinal problems as well as reduce inflammation.
Ingredients for Ginger Scones
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 4 tbsp ground flax seed (why not?)
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chopped cold butter
- 3/4 cup low fat vanilla Greek yogurt
- 2 tbsp fresh grated ginger
- 1 cup pea sized chopped crystallized ginger
Preheat oven to 400. Stir the first 7 ingredients together then cut in butter with a pastry knife. Add the rest of the ingredients and gently mix together with a fork until the ingredients stick together. Turn out onto a well floured surface and knead about 4 to 5 times (you don’t want to overwork the dough). Shape into a round circle about 1 1/2″ thick. Divide into eight wedges and place on a greased cookie sheet. Bake for about 18-20 minutes and until top is lightly browned. This yields 8 mouth watering scones that freeze well if you want to savor them over several weeks.