Whole Wheat Carrot Ginger Scones
  • 1 cup + 1 tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp sugar
  • 3 tbsp butter, chopped and very cold
  • 5 tbsp buttermilk
  • 2 tsp vanilla
  • 1/2 c. grated carrot
  • 1 tsp minced candied ginger
  1. Preheat oven to 400 degrees.
  2. In a bowl, combine flour, baking powder, baking soda, salt and sugar and stir well to combine.
  3. Cut butter into the flour mixture until the mixture resembles very coarse sand. Add the buttermilk and vanilla, stir to combine.
  4. Add carrot and ginger and stir to distribute well.
  5. Roll the dough into a ball and then press gently into a disc about an inch thick. Place the disc of dough onto a parchment lined baking sheet.
  6. Cut the dough disk into six wedges.
  7. Separate the wedges so there is at least an inch between each of them. Brush the tops and sides with 1 tbsp buttermilk (total for all) and sprinkle generously with the coarse sugar.
  8. Bake 15-18 minutes, until lightly browned.
This recipe is modified from Baking Sheet's Buttermilk Scones