Ginger Rhubarb Scones

Tender little sweet surprising bits of candied ginger along with tart rhubarb sprinkled throughout these delightful, tender scones make for a great breakfast, dessert or snack. Every time I bit into one of these scones, intending to only take a bite, I’d end up eating the whole thing.

Up until the past week or so, I’ve been pretty good at fending off carbs. If I feel the need for some dessert, I’ll have a bit fairly early in the morning and then move on to healthier options for the rest of the day. This recipe was one of my strayings. Because I’ve been doing so good at maintaining my weight lately, I allowed myself to go off on a bit of a carb tangent and have a few desserts and things I don’t, as a rule, allow. Although I ALWAYS want to have good food and enjoy what I eat, I have to put parameters around that or I’d be rather fat, so I’ve learned what and how to monitor and when I need to pull back and “be good” and when I can just let myself have a little treat. This was definitely a treat, although it is still along the healthy lines. You can make it even healthier by using all whole wheat flour.

I am not sure where exactly I stumbled across the idea of incorporating candied ginger in baked goods, but I decided to try this concept in my scones … and oh my gosh, I seriously could not believe the results. Both my daughter and I were smitten with these scones. We didn’t even want to share (and believe me when I tell you, I am ALWAYS sharing food!) I did end up sharing a few scones, but most of these lovelies were all ours. Sometimes it’s good just to take a few moments savor the taste of the season.

Rhubarb is only here for so long, my friends … soon we’ll be moving on to other things. Let’s take a moment to enjoy it.

By the way, I got the lovely “I’m just here for dessert” serving utensil from a local florist named Youngs and Richard’s. If you’re ever in Sioux Falls, SD, stop in and visit them! They have some really lovely stuff (besides the beautiful flowers).

If you want to make your own candied ginger, here’s my recipe. It’s not hard!

Ginger Rhubarb Scones

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 - 15 scones 1x

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup granulated sugar
• About 2 Tablespoons finely chopped candied ginger (store bought or make your own)
• 2 cups finely chopped rhubarb
• 6 tablespoons chilled butter, cut into little pieces
• 1 egg
• 3/4 cup nonfat plain or vanilla yogurt
• 2 teaspoons real vanilla extract
• 2 tablespoons coarse sugar

Maple glaze:

• 1/2 cup powdered sugar
• A bit of maple syrup

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Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
2. In a bowl combine flours, baking powder, baking soda and salt. Stir in sugar.
3. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. Add the candied ginger and rhubarb and toss to mix.
4. In a separate smaller bowl combine the egg, yogurt and vanilla and whisk until smooth.
5. Stir the egg mixture into the flour mixture and mix until well blended (dough will be soft and wet).
6. Directly in the bowl, knead the dough lightly 3-4 times. Directly on the baking sheet, pat or roll the dough into a circle about 1/2 inch thick. Cut the dough into wedges. Sprinkle scones with the coarse sugar.
7. Bake scones for 20 – 25 minutes or until golden brown and set in the middle. Cut them again when they are done and separate them.
8. While the scones are baking mix the powdered sugar with some maple syrup to make a thin glaze. Drizzle the warm scones with the glaze and let cool a bit before serving.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Hearth & Soul Bloghop.