Despite promising a game day themed week of recipes, I just have to squeeze in an little something extra. We're onto our 2nd straight snow day, school closure here. Like a lot of the US, we are in the middle of an snow and ice storm. Before I lived in the US, I'd never even heard of an ice storm, much less witnessed one, now they seem all too familiar. What a brutal winter!
So, in an effort to raise spirits, my mind wandered to muffins. My husband is away again; bring on the treats. I'm going to be the size of a house if this weather continues to require so much comfort food. The only problem was I just could not decide which to do; Pear ginger? Chocolate expresso? or maybe even Ginger Snap Scones? Ahhhh, my mouth watered so much with the last one I had to give in! I realised that I bought ginger snaps a couple of weeks ago, after reading the recipe, but forgot to follow through. Seize the moment!
Being Irish, I should be able to make scones with my hands tied behind my back, but they weren't really in my Mum's (quite large) baking repetoire when I was growing up so I've only become adept at them in recent years. I usually make Clotilde's yogurt scone recipe with some add ins:
It's significantly healthier than a typical scone recipe but just as tasty. However this time I was drawn to a recipe in a Cooking Light, Quick Baking issue (2010), which used crumbled gingersnaps. I'm a sucker for ginger, particularly in winter so I was sold! I changed it up by substituting in some wholewheat pastry flour and I omited the glaze. I'm an impatient person; I even hate the wait until a cupcake is frosted.
|Uhoh, we're in trouble; there's only 3 of us here and 2 are under 5...|
1 cup all purpose flour
3/4 cup whole wheat pastry flour
1/4 cup sugar
1/3 cup crushed gingersnap cookies
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chilled butter cut into small pieces
1/2 cup low fat buttermilk
1 large egg, beaten
- Preheat the oven to 400°F and line a making sheet with a sheet of parchment paper
- Spoon and level the flours into the measuring cups and then into a large bowl
- Add the next 5 dry ingredients to the bowl and whisk well to mix
- Add the butter and using either a pastry cutter or your fingers, rub in the butter until there are hardly any lumps left.
- Mix the buttermilk and beaten egg together and add to the dry ingredients.
- Stir until just moist then get your fingers in and knead lightly a few times on a floured board. You will still be able to see some lumps and bits of flour.
- Transfer onto the baking sheet and shape into a roughly 10" circle
- Using a large knife, cut the dough into 8 or 10 wedges, but DO NOT separate.
- Place in the middle of the oven for approx 15 mins until golden.
- The wedges will come apart easily once baked.
- Enjoy warm; we had ours plain but they'd be delicious with butter and apricot jam.