Monday, October 11, 2010

Sprouted Wheat Ginger-Pear Scone

Sprouted Wheat Ginger-Pear Scone

It's best to use pasture raised ingredients like fresh milk, yogurt, butter and eggs for maximum nutrients per bite of sprouted flour scone! These grass-fed dairy foods and pastured chicken eggs guarantee health benefits for you, better health for the animals and the environment.

1 cup grass-fed, whole milk yogurt (preferably made from fresh milk)
1 large pasture raised egg, slightly beaten
1 teaspoon vanilla
1 teaspoon baking soda
4 cups sprouted wheat flour
3/4 Rapadura or organic turbinado sugar (or honey!)
2 1/2 teaspoons non-aluminum baking powder
1/4 teaspoon cream of tartar
1 1/2 teaspoons sea salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold pasture butter (cut into small cubes)
palmful of diced candied ginger
1 cup fresh pear, diced (or your choice of fruit!)

Tip: Apples would be an appropriate substitute for the fall season!


Set oven to 350 degrees F. Line a baking sheet with parchment paper, silpat or lightly grease with coconut oil  -or- use a baking stone.
In a small bowl blend the yogurt with the egg, vanilla and baking soda; set aside while making the rest of the recipe.
In a large bowl mix together the sprouted flour with Rapadura sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. It's ok to leave the butter chunky as this will yield a more flakey scone. Add in the yogurt mixture; mix  until moistened. Gently fold in the ginger and fruit.
Roll the dough into about a 1 to 1-1/2-inch thick round.  Place entire round onto the baking sheet and cook as one piece (add 10 minutes)  -or- cut into 10-12 wedges and spread on cooking sheet to bake.
Bake for about 15-20  minutes or until the the bottoms are browned and edges are crisp.
A perfect treat!

Serve warm with a large pat of yellow pasture butter! Your body will appreciate the extra fat soluble vitamins to help you absorb the minerals in the sprouted flour!

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