Blog :: Ramblings of a health nut

Hunt For The Perfect Scone

Posted on 22 Sep 2014 by maisha (posted in: blogs)

It may still be Summer outside, sort of-ish anyway, but that didn't stop me from trying to bake the perfect winter scone over the weekend.
With plenty of apples left from our tree, half a jar of homemade candied ginger, and a package of chestnut flour, what else was I supposed to do?!

A word about that candied ginger... Oh.My.Ginger. It is absolutely delicious and addictive! I've made candied ginger before, but I never quite achieved the right chewiness, and I didn't like having to use so much sugar. Then a few weeks ago I got a sudden craving for candied ginger. I know, I'm weird that way. Actually, I'm weird many ways. So I bought a few large pieces of fresh organic ginger roots, roughly peeled them, sliced them in pieces of equal thickness using my MagiMix, and boiled them in water (use just enough water to cover them). After 45 minutes or so, I added honey and liquid stevia to taste, and let this mixture simmer on low heat for another 45 minutes. Then I transferred the slices to my dehydrator trays and dehydrated until they were dry to the touch but still pliable. The remaining syrup I've been using in almost anything: from tea to oatmeal to salad dressings. The candied ginger has also found its way into many dishes: raw chocolate covered candied ginger, apple pie, and the latest, my winter scones.

Back to those scones... the perfect scone, I created NOT. I'd never baked with chestnut flour before and I didn't really stick to a recipe. As such, my scones didn't rise and you can vaguely taste the baking powder. I used a mixture (50/50 wt%) of chestnut flour and quinoa flour, roasted apples, chopped candied ginger, speculaas kruiden (pumpkin pie spice) and butter. And nothing more. The outside turned out nice and crunchy, with that lovely crumbly scone appearance. Yet the inside was not the airy light texture I was going for. The taste is incredible though: it's warm due to the spices and candied ginger, nutty thanks to the chestnut flour, and sweet thanks to the roasted apples. Texture-wise it's more reminiscent of cake and I imagine it's more like the Italian castagnaccio but less dense.

And so the hunt for the perfect winter scone continues...

 

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