Saturday, August 23, 2008

Ginger Bite Scones

I made these scones using Ginger Nibbles, which I bought to prevent carsickness but found them way too sweet to do any good in that department. You could also chop up regular crystallized ginger and use that, since I don't know where to buy Ginger Nibbles other than Lakeland stores.

Ginger Bite Scones
(makes 12 small scones, or 8 bigger ones)

225 g whole wheat flour
2 teaspoons baking powder
2 tablespoons white sugar
pinch or two of salt
50 g butter or Flora (Smart Balance, etc)
75 g crystallized ginger, chopped up (or Ginger Nibbles)
125 g plain non-fat yogurt (I used FAGE Greek Style 0%)

  1. Preheat the oven to 425 F/220 C/gas 7/fan 200
  2. Mix the first 4 ingredients in a medium bowl
  3. Cut up the butter and smoosh it with *clean* hands into the dry ingredients until it looks crumbly
  4. Add the ginger, then make a little hole in the middle of the mixture
  5. Put the yogurt in the hole and cut it through the rest of the dough with a butter knife until it gets too heavy to work that way
  6. Use your (clean) hands to smoosh it together into a ball, and knead it a few times. The mixture should not be sticky like a cookie dough-- if it is, then add more flour.
  7. Pat the mixture into a flat rectangle about one inch thick, then cut into 12 equal pieces.
  8. Flatten each piece by half (to 1/2 inch thick) and place on a cookie sheet. Since my sheet was small, I baked the dough in two batches. Brush with milk for some shine, if desired.
  9. Bake for 12-15 minutes, until they are the browner side of golden.
These can be frozen, but they're better eaten.

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