Apple Ginger Scones
2 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
Pinch Ground Allspice
1/2 Cup No Sugar Added Apple Butter
1/2 Cup Apple Cider
1/3 Cup Dark Brown Sugar, Packed
1/2 Cup Frozen Margarine, Diced
1/2 Cup Finely Chopped Crystallized Ginger
1 Medium Red Apple, Diced
Ginger-Cider Icing:
3/4 Cups Confectioner’s Sugar
1/4 Teaspoon Ground Ginger
1/2 – 1 Tablespoons Apple Cider
Preheat your oven to 375 degrees, and line a baking sheet with either a silpat or piece of parchment paper.
In a large bowl, whisk together the flour, baking powder and soda, salt, and spices, so that all of the dry ingredients are equally distributed throughout. Separately, mix together the apple butter, cider, and sugar until smooth, and set aside.
Add the frozen margarine into the dry ingredients, and using a pastry cutter or a fork, cut the margarine in so that you achieve a coarse but even meal-like consistency with no pieces larger than peas. Toss in the chopped ginger and apple so that they’re coated in the flour, and then pour in the wet ingredients. Stir just enough to bring the dough together.
Scoop out about 1/2 cup of batter for each scone, and use lightly moistened hands to shape the lumps into rounds on your prepared baking sheet. Bake for 18 – 22 minutes, until lightly browned. Let cool completely on a wire rack before preparing the icing.
For the icing, simply stir together all of the ingredients, adding in the cider just a few drops at a time, until it reaches your desired consistency. Drizzle across the scones liberally.
Makes 8 Scones