Recipe Redux: Straight to the heart – double chocolate ginger scones

In the month when we celebrate love, Recipe Redux is aiming straight for your heart with chocolate.

Chocolate has a taste that has launched a thousand obsessions. But the cocoa bean – and darker, less processed chocolates – also contains flavanoids that may act as antioxidants, help lower blood pressure, improve blood flow throughout the body, and prevent abnormal blood clotting. It’s no wonder that the culinary dietitians of Recipe Redux would focus on this heart-healthy, tastebud-friendly food for February (which is National Heart Month in the U.S.).

For my contribution, I figured one superfood is great, and two would be even better. So I combined heart-healthy chocolate from local Taza with the spicy-sweet anti-inflammatory root, ginger.

The result: a rich, zesty start to your morning with double chocolate ginger scones:

This recipe is a version of the banana chocolate chip scones I’ve been making for years, but with a little extra sugar to balance the bitter notes of dark chocolate and some extra buttermilk to help the cocoa powder mix in. When you make this, use natural cocoa powder and the darkest chocolate you can find, as the less processed, darker chocolates retain the most of the cocoa bean’s phytonutrients.

Double chocolate ginger scones (text file here)

You can make your own buttermilk by adding 2 teaspoons of vinegar to ¾ cup of milk, and letting it sit for 5-10 minutes.

(8 servings)

Ingredients:
1 cup whole-wheat flour
1 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup natural cocoa powder
½ cup (1 stick) of butter, softened slightly
3/4 cup buttermilk
½ cup candied ginger, chopped into small pieces
¼ cup dark chocolate chunks (small pieces)

Preheat the oven to 400F degrees. Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, mix the flours, sugar, baking powder, baking soda, salt and cocoa powder. Use your fingers to squish the butter into small pieces & drop them into the dry mix. Using your fingertips, blend the butter into the dry mix until it resembles wet sand and the butter is evenly distributed

Add the buttermilk to flour mix and blend with your hands until they just come together. If the cocoa powder isn’t playing nicely and is hard to mix in, add a small amount of buttermilk or water to moisten the dough. Add the ginger and mix until evenly distributed.

Divide the dough into eight balls or wedges and transfer them to the baking sheet. Press your thumb into the top of each one to create a well, and fill each with a generous amount of the chocolate chunks.

Bake for 20 minutes or so (the magic number is 22 in my oven). When done, let them cool for a few minutes on a rack before eating.

As I was experimenting with this recipe, I also tried a version with chunks of chocolate and no cocoa powder.

My 5-year-old preferred this version to the double-chocolate kind; if you want to make these and do your own taste test, just omit the cocoa powder from the recipe above and add in ¼ cup small chunks of dark chocolate to the dough. Everything else remains the same.

But don’t stop with just those two takes on chocolate – show the foodie dietitians of the Recipe Redux some love and check out these great recipes:

 


23 comments

  1. I cannot wait to make these – I adore scones and never have tried a chocolate + ginger combo. Looks amazing.

    • eatingtheweek says:

      If you wanted to get really gingery, I’d suggest ~1 tsp dried ginger powder added to the mix. The version I’ve posted here is a more subtle ginger flavor.

  2. YUM! i love taza chocolate and love that you used it in a scone!

    • eatingtheweek says:

      Thanks, I figured I should throw in a local touch, and it’s so easy when Taza is in all the BOS-area Whole Foods!

  3. Sounds like an amazing combo! I’d love to make a gluten-free version of these. Great idea!

  4. JeJe says:

    I love your ingredient list and the presentation looks great! I must try for me in the future!:)

  5. I can totally see how ginger and chocolate would go together – what a great idea!

  6. gretchen says:

    oh my… i so love scones. and chocolate. and ginger. perfection. and so pretty too.

  7. Oh my… you’ve struck a nerve with this one. I’m a scone addict, as well as a chocolate covered ginger addict. This one moves very high on my list ;-)

    • eatingtheweek says:

      I hear you – I called these dinner on the night I was testing different variations, and there nearly was a candied ginger shortage thanks to my pilfering ;)

  8. You know I have never made scones. These look just incredible!!! YUM!!

  9. Emily says:

    I love the combination of ginger and chocolate in these scones. what a fabulous recipe!

  10. I have all of the ingredients to make these right away! They look so good .

  11. Grain Crazy says:

    These look AMAZING! Chocolate and ginger are such a good combination!

    Britney

  12. Anything with chocolate AND ginger is okay in my book! I’ve printed the recipe… thanks!

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