Joy the Baker’s Oatmeal Berry Ginger Scones ~*Recipe ReDux*~

22 Dec


I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: “Grab a Book & Cook:.” Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’ 

Since the holidays are coming up I’ve been in a baking mood, and what better way to celebrate baking than with the Joy the Baker cookbook! Page 16 of her cookbook has a recipe for Oatmeal Raspberry Ginger Scones.

I used her recipe but swapped out the all purpose flour for spelt flour and used frozen blueberries instead of fresh raspberries.

I have been using spelt flour a lot lately. It is a whole grain flour with fiber and protein, but still light enough that it doesn’t make my baked goods dense. I really like using spelt flour in fruit crumbles and pancakes.

The frozen blueberries leaked out into the dough giving it some streaks of blue. I still think it looks pretty, but the trick to reducing the streaks is not to over mix the dough. I like to keep frozen berries in my freezer for smoothies and baking, and that way I can still reap the antioxidant benefits of berries even in the depths of winter.

This recipe uses fresh and ground ginger, which pairs nicely with the whole grain and berry flavors.

Although these scones contain whole grain spelt flour, oats, and blueberries, they still have a good amount of butter. Even as a dietitian, I think butter can fit into a healthy diet when consumed in moderation (I used to work as a pastry cook after all). Joy’s recipe calls for grating the butter on a box grater, which allows it to quickly and easily incorporate into the dough, which is important for a scones.

You can also make the scone batter and freeze the un-baked dough and bake off scones directly from the freezer so they stay fresh. Scones are best consumed within 1 – 2 days of baking.


Joy the Baker’s Oatmeal Berry Ginger Scones

adapted from the Joy the Baker cookbook

1 large egg

1/2 cup cold buttermilk (or 1/2 tablespoon cider vinegar mixed with 1/2 cup low fat milk)

1 2/3 cup spelt flour

1 1/3 cups old-fashioned rolled oats

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

10 tablespoons unsalted butter, cold

3/4 cup frozen or fresh berries

1 tablespoon finely grated fresh ginger

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk together egg and buttermilk and set aside.

In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, salt, nutmeg, and ground ginger. Using a box grater, quickly grate the cold butter until it is all shredded. Using your fingers, quickly incorporate the butter into the flour mixture, breaking the butter pieces into the flour until pebbly.

Pour the buttermilk mixture over the flour and stir with a fork until the dough comes together. The dough will be wet and sticky. Gently fold the berries and fresh ginger into the dough, being careful not to completely break down the berries. Five to eight turns of a spatula should be enough to incorporate the fruit and ginger.

Turn the dough out onto a floured work surface. Flour your hands and begin to press the dough together into a rough circle, about 1 1/2 inches thick.

Use a 1/4 cup ice cream scoop or 2-inch round biscuit cutter to portion out 12 scone dough balls. Place on the lined baking sheet and bake for 20 minutes or until the tops are golden and firm. Transfer to a cooling rack for 10 minu



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