Happy Monday, friends! Hard to believe we’re in the last couple days of October already! Wanted to prepare a couple of delicious Autumn recipes with you to savor it all and offer ideas on how to easily have breakfast on the go. .
Today’s recipe is for Maple & candied ginger scones using @chobani ‘s limited batch Maple blended Greek yogurt. The maple and ginger combo here is just perfect, especially when paired with a cup of tea.
Recipe below! #chobani #ad
Maple & Candied Ginger Scones [Makes 16 small scones or 8 large]
527g (3 ½ cups) flour
33g (¼ cup) coconut sugar
1 tablespoon baking powder
1/2 + 1/8 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
114g (½ cup) butter, chilled
10 oz. (1 ¼ cups) half and half
4.25 oz. (½ cup) Chobani Maple Greek Yogurt
118g (⅔ cup) candied ginger pieces, ½” pieces
Raw sugar (for topping)
Preheat oven to 375 degrees.
Sift all dry ingredients together. Dice cold butter and toss in sifted dry ingredients.
In a separate, small bowl, whisk the Chobani and half and half together.
Using an electric mixer on medium speed, mix until butter resembles pea-size pieces.
Slowly add the yogurt mixture, until just incorporated, being careful to not overmix the dough. Add ginger pieces, stir.
Turn dough out onto a lightly floured work surface and press out to about 1.25" thick. Cut to desired shape and size.
Sprinkle with raw sugar. Bake 15-20 minutes or until golden brown. Enjoy within 2 days or freeze.