Ink, Yarn & Beer

my life a bit at a time

New Year’s Day: Beer and Scones

January 1, 2009

The first of the year – a day off!  That is always something to enjoy.  So, to celebrate, to feed the “Happy New Beer” beer makers, and to just try something that has been on the back of my mind for a bit, I decided to take the plunge and try my hand at making some scones.  I’ve made plenty of scones – I’ve just been meaning to, but never have, created a recipe for ginger oatmeal scones.

Ginger Oatmeal Scones

Preheat oven to 400 F.  Line cookie sheet with parchment paper.

1.5 sticks butter, at room temperature, cut into small pieces

1/3 c. sugar

2 c. flour

1 T. baking powder

pinch of salt

3/4 c. kefir, buttermilk, or thin yogurt

2 c. whole oats

1 c. chopped candied ginger

Mix together flour, powder, sugar, salt.  Cut in butter with two knives, or with your fingers, until crumbly.  Pour in kefir; stir with fork until just mixed.  Dump in ginger and oatmeal.  Blend together more.  Shape into ball.

Turn out onto floured cutting board.  Knead until smooth.  Shape into ball, cut ball in half.  Reshape each half into a ball, flatten ball with hand, twirl between palms to smooth edges and create a flat, circular disk.  Cut into 6 scones.  Repeat with second ball.

Bake at 400 F for 20 minutes, watching carefully to make sure they do not burn.

Yield:  12 scones.


Decent recipe – but needs some flavoring.  I was hoping that the sourness of the kefir would be fine, but I don’t think so.  Maybe plain buttermilk would be different.  So, I think I would consider some lemon or orange zest, or perhaps even adding some juice.  Hmmm.

Chopped Ginger
Chopped Ginger

Scone Dough
Scone Dough

Scone Dough - Partially Kneaded
Kneaded Dough

Scones Cut into Sixths 2
Scones, Sliced

Scones - Uncooked
Almost ready to bake!

Scones - Baked on Cookie Sheet
Fresh out of the oven . . .

Scones on Plate
Let’s eat!

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