Today’s recipe is a version of a scone. Scones started out as a breakfast quick bread in Scotland in the early 1500s. At that time, they were made with oats and baked on a griddle and could be sweet or savory. Scones turned into an English tea time ritual 200 years later. English scones may have raisins or currants in them, but they are most often plain and served with butter, jam, preserves or honey.
Kelly is our scone aficionado. An English friend of hers introduced Kelly to the tradition of having scones with tea when they were both spending a year in Moscow, Russia. Tea time is at precisely 4 p.m. Back in the western world, Kelly has tea with breakfast and occasionally in the afternoon. She still likes having scones with her breakfast tea. These scones got Kelly’s seal of approval for breakfast when I tried them out on her. They are a conglomeration of both their Scottish and English versions. This recipe uses oats, as the Scots, do with the dried fruit of the Brits. Kind of like the best of both worlds!
Cherry-Ginger Scones
Cherry-Ginger Scones (adapted from health.com) Prep Time: 20 minutes, Cook Time: 25 minutes, Yield: 8 servings
Ingredients:
- 1 1/2 cups whole-wheat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup dried cherries
- 3 ounces crystallized ginger, coarsely chopped (about 1/2 cup)
- 1/4 cup heavy cream
- 2 large egg whites
Preparation:
Preheat the oven to 350°F. Line a baking sheet with parchment paper then set it aside. Combine the flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process for 10 seconds or until the oats are finely chopped.
Process the oats with the flour and sugar.
Transfer the mixture to the large bowl of an electric mixer and add the butter. Combine the ingredients until the mixture resembles coarse meal.
Add the softened butter to the flour-oat mixture.
Combine the cherries and ginger in the food processor, and process until they are in small pieces. Add the cherries & ginger to the mixer bowl.
Add the cherries & ginger to the mix.
Combine the cream and egg whites in a small bowl, whisking them together to combine. Add the cream mixture to the dry mixture, stirring just until a sticky dough forms.
Add the liquid ingredients.
Transfer the dough to the parchment paper-lined baking sheet, and pat it into a 9-inch circle, about 1 inch thick. Divide the dough into 8 equal wedges. Separate the wedges slightly.
Separate the dough into 8 wedges.
Bake the scones at 350°F for 25 minutes or until they are browned and a wooden pick inserted in center comes out clean.
Serve warm.
Serve warmed with butter, jelly or marmalade.
Old world goodness has a place in our home! ~Linda
Cherry-Ginger Scones (adapted from health.com) Prep Time: 20 minutes, Cook Time: 25 minutes, Yield: 8 servings
Ingredients:
- 1 1/2 cups whole-wheat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 cup dried cherries
- 3 ounces crystallized ginger, coarsely chopped (about 1/2 cup)
- 1/4 cup heavy cream
- 2 large egg whites
Preparation:
Preheat the oven to 350°F. Line a baking sheet with parchment paper then set it aside. Combine the flour, oats, brown sugar, baking powder, baking soda, and salt in a food processor. Process for 10 seconds or until the oats are finely chopped. Transfer the mixture to the large bowl of an electric mixer and add the butter. Combine the ingredients until the mixture resembles coarse meal. Combine the cherries and ginger in the food processor, and process until they are in small pieces. Add the cherries & ginger to the mixer bowl. Combine the cream and egg whites in a small bowl, whisking them together to combine. Add the cream mixture to the dry mixture, stirring just until a sticky dough forms.
Transfer the dough to the parchment paper-lined baking sheet, and pat it into a 9-inch circle, about 1 inch thick. Divide the dough into 8 equal wedges. Separate the wedges slightly. Bake the scones at 350°F for 25 minutes or until they are browned and a wooden pick inserted in center comes out clean. Serve warmed with butter, jelly or marmalade.