It’s nearly 2 am and I have a two midterms tomorrow (one in about 8 hours!), but instead of studying or sleeping, I am blogging about scones. I have issues. 🙂
Although very different from the dreamy cream scones I made a couple of months ago, they are still quite lovely. No heavy cream – just some Greek yogurt and a little bit of butter. And some powdered ginger and orange zest to spice things up. Yum!
These scones are best when served warm and slathered with butter and jam. Tea on the side is a must! 🙂
Mini Orange Ginger Scones
- 2 cups all-purpose flour or whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons (1/2 stick) cold unsalted butter, cubed
- 1/2 cup plain yogurt (I used nonfat Greek yogurt)
- 1 egg
- 2 teaspoons orange zest
- coarse sugar, for sprinkling
1. Preheat oven to 400 degrees F.
2. In the bowl of a food processor, pulse together flour, sugar, baking powder, ground ginger, baking soda, and salt until combined. Pulse in butter until mixture resembles coarse crumbs. Transfer the mixture to a large bowl.
3. In a small bowl, whisk together yogurt and egg, then add it to the flour/butter mixture. Mix with a rubber spatula just until dough starts to come together. Stir in orange zest.
4. Turn dough onto a lightly floured surface and knead 8-10 times. Divide dough in half and pat each portion into a circle about 1/2 inch thick. Cut each disk into 8 small wedges.
5. Place wedges on an ungreased baking sheet and sprinkle with coarse sugar. Bake in preheated oven for about 8 minutes, or until golden. Serve warm.