Recipe: Chocolate Chip Gingerbread Scones
I entered these in a contest seeking recipes for a treat that was delicious AND nutritious. In order to make my treats nutritious, I used primarily whole wheat flour. I also added a bit of wheat germ and flax seed, as well as using yogurt rather than butter. The delicious part comes from the nutty flavor of the whole grains, and also from spices, candied ginger, dark chocolate and just the tiny touch of sweetness in the optional decoration.
- 1-1/2 cups 100 percent stone ground whole wheat flour
- 1/2 cup + 1/3 cup white flour - unbleached
- 3/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1-1/2 teaspoons ginger
- 1/3 cup turbinado sugar
- 1 tablespoon whole grain flax seed
- 2 tablespoon wheat germ
- 1 teaspoon baking powder
- 1 tablespoon minced candied ginger
- 1/3 cup ginger ale
- 1 egg
- 2 tablespoons olive oil
- 1/2 cup vanilla all-natural yogurt
- 1/4 cup mini dark chocolate chips
- 1/3 cup confectioner's sugar
- 1 tablespoon skim milk
Preheat oven to 350 degrees. Lightly grease a baking sheet.
In a large bowl, combine flours, salt, cinnamon, ginger, turbinado sugar, flax seed, wheat germ, baking powder and candied ginger. In a large measuring cup, combine egg, oil and yogurt; pour over dry ingredients and stir just to combine. Stir in chocolate chips.
Sprinkle a bit of white flour onto the countertop and knead dough just until smooth. Roll out to 1 inch in height, and use a 5-inch gingerbread man cookie cutter to cut scones. Re-roll and cut until dough is used up.
Place the scones onto the baking sheet and bake for 20 minutes until just lightly golden and set when their bellies are lightly pushed. Remove to a rack and cool completely.
Combine the confectioners' sugar and milk; stir until smooth. Place into a small baggie, snip a tiny corner off, and use the icing to decorate the scones. Let the icing set, then serve.
Makes 6 scones.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Dec. 15, 2011.