Whole-Wheat Ginger Scones Recipe (2024)

Did you add coconut oil as a solid or a liquid? Makes a difference

Don't know what happened with Roni's but I have made this recipe many times and it always comes out great. Lately I've been adding 1/2 c. coarsely chopped pecans and a little orange rind. If you chop the pecans too fine they disappear in the dough in the food processor.

I don’t have air conditioning. The difference between making these in a 68-degree vs a 70-degree (or above) house can’t be ignored! Coconut oil starts to soften at the higher temp. I made these flawlessly 4 times in a cooler home. The first time the temp hit 70, I had to add ~1/4 C. flour to make the dough the right texture for shaping. I wouldn’t try this recipe if my coconut oil was any looser or melted. Cool weather baking only!Crasins or dried tart cherries are good subs for ginger. Yum!

Regular whole wheat on hand worked well. Like another review suggested, I skipped the food processor and cut in cold coconut oil with a pastry blender. Perfect balance of sweetness in my taste. Next time I will add a touch of lemon zest although you don't need it.

made following changes:* cut recipe in half* melted butter instead of coconut oil* skip honey and ginger* add 40g grated gruyere (plus more for sprinkling on top)* add about 1/3 cup leftover caramelized onionsobviously an entirely different but delicious outcome; goes to show how flexible this recipe is as a template

I love these scones so much, because I love ginger! I make them over and over. Modify by chilling coconut oil, adding nuts, using almond milk plus 1 t vinegar for buttermilk (so it's vegan). Use Bobs Red Mill regular whole wheat flour. Whirl candied ginger w/sugar in processor. Add 1 t. each powdered ginger and cinnamon, grated fresh ginger. Sprinkle some regular sugar on top. Once added some grated dark chocolate and powdered cocoa to make chocolate ginger scones. Perfect amount of sweetness.

Used butter, because that’s what I had. Lovely, light scone.

Made as written. Easy and delicious, nice crisp exterior, tender interior.

Tried both baking and frying and hands down latkes are made to be fried. If you want them to have the texture of potato kugel than by al means bake them

Really, really good. Added a few pecans but otherwise followed the recipe. My go to scone recipe now.

Just made these for the first time and they're yummy! The recipe seems quite forgiving with general substitutions. Really appreciated having the ingredient weights. Next time I think I'll cut into eight pieces instead of 12 so they'll be bigger.

Spooned batter into eighths into a greased Lodge cast iron wedge pan and came out beautifully! Towards longer end of bake time since these are double the size. We enjoy with dried cherries instead of ginger.

A truly delicious breakfast scone with jam, cheese and pears. When I read this recipe in a hurry in the morning, I was thinking coconut oil meant liquid oil. No coconut oil in the pantry, so I used canola oil. The result was a fantastically buttery scone. I used whole wheat pastry flour, raisins and ginger and cinnamon in the dough. Who knew that liquid oil rather than a fat like butter or solid coconut oil would yield a super result. Easier, too.

10-11-21 Used goat cheese yogurt. NO sugar added. Used butter instead.

These turned out great and are the perfect pairing with my person’s homemade chai. This recipe is about to become a staple of our household.

Regular whole wheat on hand worked well. Like another review suggested, I skipped the food processor and cut in cold coconut oil with a pastry blender. Perfect balance of sweetness in my taste. Next time I will add a touch of lemon zest although you don't need it.

I replaced the additional raw sugar & honey with 8 chopped majool dates, froze the coconut oil (then the flour as someone suggested) and these where some of the best scones I’ve had. A very delicate sweet taste with a hint of salt ( how I like my pie crust too). Lovely texture and delicate crumb.

Super special safer at home edition: used 75g grapefruit juice combined with 80g soy milk. Also used 10g grapefruit zest and 60g of finely diced ginger and subbed maple syrup for agave. Well, guess what? It was a super fab vegan treat. Happy to have found a use for my crisper's sad grapefruits and ginger. Used the rest of the juice with gin. Recommended recipe for riffing!

Freeze the coconut oil first, in individual Tbls, then cut in using crossing knives and fingers. The consistency comes out very similar to butter. Also, put the sheet w/ the prepared scones in the fridge for 15 minutes before baking. A splash of ginger juice and sparkling sugar on top. Excellent! Great basic non-butter, whole wheat scone w/ wh to use different add-ins.