As I mentioned, I get pretty weak-kneed when confronted by the charms of broccoli cheddar soup. Another one of my trigger foods is scones. Every scone or scone recipe I see makes me salivate.
In fact, my self-proclaimed "happy place" is our local tea shop. We make an effort to take all our visitors there while simultaneously refraining from going there ourselves too ridiculously often. However, my husband is incredibly wise and knows to bring me to the tea shop whenever I'm feeling down. It works every time. Who wouldn't be cheered when seated before a soft scone and creamy cup of tea?
These mini cranberry ginger scones are lightly sweet with a complimentary, warm spiciness. The ground ginger is really the shining star ingredient, a surprising yet perfect addition.
Mini Cranberry Ginger Scones
(inspired by Health magazine)
1/2 cup quick-cooking oats
1 cup white whole-wheat flour
1 cup unbleached all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 tablespoon baking powder
2/3 c. dried cranberries
2 tablespoons cold, unsalted butter
1 tablespoon unsweetened applesauce
1 tablespoon fat-free greek yogurt
1 cup buttermilk
extra sugar, for sprinkling
Preheat oven to 375 degrees. Place first nine ingredients (through baking powder) in food processor. Pulse to combine. Add cranberries, butter, applesauce and yogurt. Pulse to combine.
Drop 1/4 cup portions of dough onto parchment-lined baking sheets. Dab each scone with cold water and sprinkle with sugar. Bake for 15 minutes. Serve hot, with a dab of greek yogurt.
Makes 12-16 scones
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Note - I couldn't find unsweetened cranberries, but if you use unsweetened, you might consider increasing the brown sugar slightly.
I see these have your favorite ingredient--ginger. I'm sure they are delicious. What exactly does the dabbing of cold water on the surface do?
ReplyDeleteYou caught me. More ginger. :-) It's also very much a trigger ingredient for me. The water acts as a substitute for butter, getting the sugar sprinkled on top to stick.
DeleteI love scones, too! I went through a major tea-party phase when I was first married. (Actual tea parties, not the political group!) I slather mine with whipped cream and lemon curd.
ReplyDeleteThese look amazing. Printing out right now for our Sunday treat....
My husband loves ginger, too, and this very afternoon I have plans to make Orangette's banana bread with chocolate and crystallized ginger. Have you heard of this?
Ooo... you'll have to let me know how the scones go over, if you get a chance to make them. And I haven't heard of that banana bread recipe, but every part sound perfect. Banana bread, chocolate and crystallized ginger are all winners in my book, and in combination...well, it sounds like I might finish off the whole pan myself. :-) You should post about it, when your plans are realized. :-)
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