The chocolate ginger scone recipe is amazing--one of my favorite go-to brunch recipes. Last Sunday, just as I began to take out the ingredients for the scones, I realized that we had no chocolate or ginger. After a short moment of panic when I considered skipping the scone-making, I decided to adapt. Assessing the options, I chopped up some apples and grabbed some cardamom and cinnamon from the near-empty spice cabinet.
These three flavors were a perfect wintery brunch combo, eaten side by side with (or dunked into) hot cider from the farmer's market.
The amounts could be played with, but the texture of these scones is always perfectly light and fluffy (2 tablespoons of baking powder will do that I guess). The best part? Total cooking time is half an hour or less!
3 cups flour
2 tablespoons baking powder
2 1/2 teaspoons cinnamon
1 1/2 teaspoons cardamom
pinch allspice (or cloves, or both)
1/2 cup sugar, plus extra for sprinkling
1/2 teaspoon salt
1/3 cup vegetable oil
1 1/4 cups non-dairy milk
1 teaspoon pure vanilla extract
1-2 apples, chopped into small pieces
Throw the dry ingredients together in a bowl. Mix together the wet ingredients, then add them to the dry ingredients. Toss in the apples and mix until just combined. Form scones on a greased baking sheet (an ice cream scoop does this well), sprinkle sugar on top of each scone and bake at 400º for about 15 minutes.