Do you have your cup of coffee/tea/hot cocoa? Stay in those sweatpants a little longer today, you’ve earned it. So here’s a random thought from today… I can’t remember what magazine this is from but I love the “It’s OK…” section where they start with “It’s okay if…” and then list some serious/hilarious/relatable things. So let’s play along.
It’s OK…
to never be someone who says “totes” “brills” or “amazeballs”…and if I try…oh the awkwardness.
to have dessert every night.
to wear your glasses every day for a week, and feel emo/smart/hipster/mysterious, and love it.
to still like Ramen noodles.
to be ready to leave your 20’s behind (6 more months!!)
to not know how the heck to apply liquid eyeliner, or a smoky eye without looking like you got punched in the eye. (I’m not the only one…right?)
to watch I Love You, Man…a lot.
and it’s definitely okay to make whole wheat scones. In fact, it’s encouraged around here!
These scones will wake up your winter, what my dad and I like to call – a Fog Lifter. (Hi Dad!) The sweet heat from the ginger is amazing with the bright lemon and earthy whole wheat flavors. I used Butter Me Up Brooklyn’s idea to grate fresh ginger into the sugar – oh.my.gawsh. You could really just stop right there, the smell is heavenly – I’m considering using it as a body scrub…not even kidding.
But go ahead and whip up a batch of these and start thinking of warm weather, drinks with little umbrellas, and lots of sunshine.
Print
Ginger and Lemon Whole Wheat Scones
- Total Time: 35 minutes
- Yield: 8 scones
Description
These ginger and lemon whole wheat scones are a delightful blend of sweet heat from ginger and the bright zest of lemon, perfect for a cozy breakfast or afternoon tea.
Ingredients
- 1 cup (240 ml) all-purpose flour
- 2 cups (480 ml) whole wheat flour
- 3/4 cup (150 g) sugar
- 1 inch piece of fresh ginger, grated
- 1 tbsp (15 ml) lemon zest
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180 ml) buttermilk
- 10 Tablespoons (150 ml) butter, melted
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- In a small bowl, mix together the grated ginger and sugar, pressing the ginger into the sugar with the back of a spoon until fragrant.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, ginger-sugar mixture, lemon zest, baking soda, baking powder, and salt.
- Make a well in the center of the flour mixture and pour in the melted butter and buttermilk. Stir until the flour is just moistened — don’t overmix.
- Turn the dough out onto a floured surface and divide it into two sections. Gently pat each into a flat round about 1 inch thick.
- Cut each round in half, then into quarters, to make 8 wedges total.
- Line a baking sheet with parchment paper and place the wedges about an inch apart.
- Bake on the middle rack for 18 minutes.
- Let cool on a wire rack and enjoy. For leftovers, reheat in the microwave for 20-30 seconds.
Notes
- For best results, use fresh ginger and freshly grated lemon zest.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Consider serving with clotted cream or lemon curd for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 40
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Frequently Asked Questions
Why does the recipe mix the grated ginger into the sugar before combining it with the dry ingredients?
I grate fresh ginger directly into the sugar and press it in with the back of a spoon — it creates an incredibly fragrant ginger-infused sugar (honestly, the smell is so good I considered using it as a body scrub). This step distributes the fresh ginger’s oils evenly through the batter before the butter and wet ingredients go in.
Why is it important to keep the butter chilled and not overmix the dough?
Cold butter — cut into cubes — is worked into the dry mixture until it resembles coarse crumbs, which creates pockets of steam that puff the scones open during baking at 400°F (200°C). Overmixing once the wet ingredients are added develops gluten and produces a tough, bread-like scone instead of a tender, flaky one.
How long do these scones keep, and what do you serve them with?
These are best enjoyed fresh but can be stored in an airtight container for up to 2 days. I love serving them with clotted cream or lemon curd for an extra treat.
