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Recipes > Baked Goods Recipes > Dark Chocolate Ginger Scones

Dark Chocolate Ginger Scones

makes 12 scones
Dark Choc Ginger Scones Recipe.jpg
  • 2 cups zentrofan fine wheat flour or standard flour
  • 1/2 teaspoon fine ground sea salt
  • 1 1/2 tablespoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon ground ginger
  • 100g butter, grated
  • 1/2 cup quinoa flakes
  • 1/2 cup candied ginger, finely chopped/minced
  • 1 cup dark chocolate (at least 70% cocoa), roughly chopped into large chunks
  • 1/4 cup unrefined or demerara sugar
  • 1 cup natural unsweetened yogurt
  • 1/4 cup milk

The trick to making any good scone, and especially one with wholewheat flour, is to make sure the dough is wet.  I mean it - just when you think you think you need to add more flour - STOP - it should be a bit gloopy.  The other trick is not to over mix the dough as this will work the gluten too hard and produce a harder scone.  Use a knife to mix the liquids into the dry ingredients until they are just mixed.

  1. Preheat oven to 200°c.  Line a baking tray with paper.
  2. Sift the flour, salt, baking powder and cream of tartar into a mixing bowl.  With clean hands, add the grated butter, and use your fingers to work it into the flour until it resembles fine breadcrumbs.
  3. Mix in the quinoa flakes, candied ginger, dark chocolate and sugar.  Add the yogurt and milk.  Using a knife, while turning the bowl, gently mix until the dough just comes together - do not over mix.  It should look quite wet.
  4. Tip the dough onto a lightly floured surface and press (it should be too wet to roll) into rectangle about 3cm thick.  Trim the edges and cut into 12 squares.  Transfer onto the pre-arranged baking sheet, leaving 3cm between each scone.  Bake on fan-forced for approx 15-20 minutes or until golden.
Recipe and photo by Joe Rich.  Visit his healthy food recipe journal at www.edenkitchen.com
 
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