Strawberry + Candied Ginger Scone Cookies
Do you ever find a new flavor combo that you can’t stop eating? Once upon a time it was sunflower butter + apple butter (actually that is sounding good again), but currently it’s strawberry + ginger. I usually put ground ginger into my scones, I love the flavor it adds – but with the chewy awesomeness of candied ginger bits? Even better.
Maybe it’s because its summer and there are a plethora of strawberries about, but this has been a favorite scone combination as of late. It would also make some awesome oatmeal.
I’m not even sure what to call these – they’re based on my whole wheat scones I make, but they are different. A little less oil, and more liquid in them, so you can’t press and roll them out like traditional scones. I use a ice cream scoop and drop them onto my sheet, then press a little raw sugar on top and flatten them a smidge.
Scone with a cookieish shape? I dunno – eloquent right? Either way they’re good, and a healthier version of a traditional scone. I just love a scone with some coffee. Can’t beat that.
How about you, with your coffee or tea? Scones or biscotti?
- 1 C. Whole wheat flour
- 1/2 C. Old fashioned oats
- 1/2 C. All purpose flour (or use more wheat)
- 1 Tbsp. Baking Powder
- 1/2 Tea. Salt
- 1/2 Tea. Ground ginger
- 1 Tea. Cinnamon
- 1-3 Tbsp. Brown sugar or coconut sugar (depending on sweetness preference)
- 1 egg
- 1/2 Yogurt
- 1/2 C. Milk
- 1/4 C. Coconut or canola oil
- 1 Tea. Vanilla Extract
- 1 C. fresh strawberries cut into small pieces. (cup measured after dicing)
- handful of candied ginger pieces finely diced. (I use probably 8 pieces or so)
- Preheat oven to 400 degrees. Mix dry ingredients and wet ingredients in separate bowls. Mix your diced ginger pieces into your dry ingredients before combining the wet ingredients. I find it makes the ginger pieces stick together less.
- Add your wet ingredients and mix lightly. Fold in strawberries until dough is just mixed. Drop by the scoopful onto a greased cookie sheet. Sprinkle with raw sugar if you wish and press down lightly.
- Bake at 400 degrees for 18-22 mins (depending on your oven).
I use candied ginger from Trader Joe's. Make sure these cool for a few minutes because baking with strawberries makes them kinda gooey and they need to rest a few minutes before you dive in!