I've been doing my story mapping and now have a much better plan for how to shape and pace what I've written. So today I woke up ready to do some major revisions on my book. In anticipation of a whole lot of desk sitting and concentrating, I set myself up for success by doing some yoga (I'm loving Yoga Journal's video podcasts) and then made myself something to eat that is sort of decadent (because I respond well to treats) and yet still pretty healthy (so I don't crash and burn out). These whole wheat ginger scones were just the ticket.
Scones don't have to be unhealthy if you resist the urge to slather them with copious quantities of butter. These babies are made with whole wheat flour, plain yogurt and a minimal amount of butter and while they might not be my first choice for a decadent afternoon tea in which clotted cream and homemade strawberry jam are featured, they are a great mid-morning sustaining snack with a latte. You can vary the degree of healthy-tasting-ness by using different types of whole wheat flour: white whole wheat or whole wheat pastry flour will look and taste more like a traditional scone; all (regular) whole wheat flour will increase the nutty, toasty flavor, if that's what you're looking for, though the latter will also make the dough a bit more crumbly. I did a 50-50 split.
I paired mine with marmalade, but they would also be great with a small piece of sharp cheddar cheese. Or both if, like me, you are a fan of mixing your sweet and savory.
And now, if you'll excuse me, I have some marmalade to wipe off of my mouse before I get down to the writing part of my day.
Whole Wheat Ginger Scones
adapted from this recipe at Everybody Likes Sandwiches
1/2 C plain, lowfat yogurt
1 t vanilla
1 C white whole wheat flour
1 C whole wheat flour
2 t baking powder
1/2 t salt
1/4 C cold butter
1/4 C candied ginger, chopped into small pieces
2 T white sugar
zest of one lemon
1-3 T milk
1 T milk and some demerara sugar for topping
Preheat oven to 425.
In a small bowl, mix together yogurt, vanilla and egg.
In a large bowl mix together flours, baking powder and salt. Cut or rub in the butter until the flour is coated but still has some small pea-sized lumps. Add the ginger, white sugar, and lemon zest and give it a stir to distribute. Then stir in the yogurt/egg mixture with a rubber spatula until it sort of sticks together. If your dough is still too crumbly to clump up nicely (depending on the flour you use, it may need a little more moisture), drizzle over 1-3 T milk and that should do the trick.
Turn out onto a counter top and knead just until the dough is fairly uniform. As a friend of mine once said when making pie crust, treat it like a liver! (very gently) Pat it into a circle with a thickness of about 1/2-3/4 inch. If you are going to do the milk and sugar topping, do it now (brush with milk, sprinkle with demerara sugar). Cut it into 8 wedges. Put on a silpat or parchment covered baking sheet. Bake for 15 minutes until golden brown.