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.
PrintGinger and Lemon Whole Wheat Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
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 all-purpose flour
- 2 cups whole wheat flour
- 3/4 cup sugar
- 1 inch piece of fresh ginger, grated
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
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, baking soda, baking powder, and salt.
- Add the ginger-sugar mixture and lemon zest to the dry ingredients and mix well.
- Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and knead gently a few times to bring it together.
- Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
- Place the scones on a baking sheet lined with parchment paper.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly on a wire rack before serving.
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
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12
- Sodium: 200
- Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 40
