This is a recipe that comes out of an effort to eat less white flour, combined with a craving for scones. Although they contain quite a bit of butter, the scones are still fairly healthy with the addition of whole wheat flour, oats, blueberries, and yogurt. A bit of powdered ginger doesn’t overwhelm the flavor of the butter and the blueberries, but adds a little je ne sais quoi to the baked scones. I confess that I ate more than one right after they came out of the oven. (I guess if you eat too many scones it kind of negates the point of making a “healthier” scone, but what can I say? They are good.)
This recipe is adapted from the fantastic Vegetarian Cooking for Everyone by Deborah Madison.
1 1/2 cups whole wheat flour (I used King Arthur white whole wheat flour), whole wheat pastry flour, or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons brown sugar (dark or light)
1 teaspoon powdered ginger root
7 tablespoons cold butter, cut into small pieces
1/2 cup milk (lowfat is OK)
2 tablespoons yogurt or milk
1 teaspoon high-quality vanilla extract
1 cup frozen blueberries tossed in 1 teaspoon flour
1/2 cup rolled oats
- Preheat your oven to 425ºF. Line a baking sheet with a Silpat, with parchment, or spray with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, brown sugar, and ginger root.
- Cut the butter into the flour mixture using a pastry blender, two knives, or your fingers.
- In a small bowl, whisk together the milk, the egg, the yogurt (or additional milk), and the vanilla extract.
- Add the liquid mixture to the flour-butter mixture, and stir until just combined. Stir in the blueberries.
- Spread the oats on your work surface. Gather the dough mixture together into a disk an place on top of the oats. Pat the disk out to about 1/2 inch thickness (you can make the dough disk thicker if you prefer your scones thicker) and press down into the oats. Flip the disk over and press down into remaining oats. (You want a light coating of oats on both the top and bottom of the disk.)
- Cut the dough disk into 8 wedges and transfer to the prepared baking sheet.
- Bake the scones for 12-15 minutes, or until they are light golden brown. Serve warm.