I love a homemade lazy breakfast. There really isnt anything that satisfies my Saturday morning quite as much as a good cup of coffee and standing in front of the oven, stove top or toaster to create something warm and bready that can be slathered in butter. There is something very satisfying about knowing you created the breakfast you are enjoying with your own motivation and not just out of a need to eat. These scones are no exception to that rule. I originally found the recipe on one of the many cooking blogs that clutter my GoogleReader feed and it piqued my interest, so I starred it thinking maybe I’ll go back to it. I will mention that I rarely eat a satisfying scone – mostly I find them bland and dry, the exception to this rule being those ones I ate in the catacombs at St. Martin’s in the Fields (oh the clotted cream how it sings to me).
So I approached these scones with low expectations, boring was what I was expecting but not what I got. These scones are flaky and delicious – also not too sweet and totally malleable which I love about them. They also went spectacularly well with my perfect coffee (Thanks Polcari’s)! Since the initial find of the recipe I have made these scones twice – both times to enthusiastic applause (well mouth full nods) and plates where the crumbs have been licked off.
The boyfriend is not the biggest fan of ginger so I wasn’t expecting the response he gave me which was, quite simply, “Make more right now, please-and-thankyou.” I was shocked to say the least, someone who is decided not the biggest – read here could eliminate it entirely – fan of ginger asking for seconds with a ginger based baked good, well if you insist boyfriend.
With the tang of yogurt and the spice of ginger I desperately want to serve these for an afternoon tea. Now if only I can find a good place to purchase some clotted cream…
Whole Wheat Lemon-Ginger Scones
Note: I made these scones with jelly as the sugar (my mom makes a plum ginger kind) but real sugar would probably work just fine. Also, I made my scones with greek yogurt which is a thick yogurt, if the yogurt you are using isn’t thick skip the milk.
1/2 c greek yogurt
1 t vanilla
1/4 cup milk
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, whisk the yogurt, vanilla, milk 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 yogurt mixture, reserving about a teaspoon for later. Mix gently with a fork until the dough comes together.
Sprinkle a clean work surface 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. This fits perfectly in a pie plate, or whatever it doesn’t really change shape as it cooks. Bake for 10-15 minutes or until golden. Cool on a wire rack and eat warm or cold.