Sprouted Wheat Ginger-Pear Scone

Sprouted Wheat Ginger-Pear Scone

It's best to use pasture raised ingredients like fresh milk, yogurt, butter and eggs for maximum nutrients per bite of sprouted flour scone! These grass-fed dairy foods and pastured chicken eggs guarantee health benefits for you, better health for the animals and the environment.
Ingredients:

1 cup grass-fed, whole milk yogurt (preferably made from fresh milk)
1 large pasture raised egg, slightly beaten
1 teaspoon vanilla
1 teaspoon baking soda
4 cups sprouted wheat flour
3/4 Rapadura or organic turbinado sugar (or honey!)
2 1/2 teaspoons non-aluminum baking powder
1/4 teaspoon cream of tartar
1 1/2 teaspoons sea salt
1/2-1 teaspoon cinnamon (optional)
1 cup very cold pasture butter (cut into small cubes)
palmful of diced candied ginger
1 cup fresh pear, diced (or your choice of fruit!)

Tip: Apples would be an appropriate substitute for the fall season!

Preparation:

Set oven to 350 degrees F. Line a baking sheet with parchment paper, silpat or lightly grease with coconut oil  -or- use a baking stone.

In a small bowl blend the yogurt with the egg, vanilla and baking soda; set aside while making the rest of the recipe.

In a large bowl mix together the sprouted flour with Rapadura sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. It's ok to leave the butter chunky as this will yield a more flakey scone. Add in the yogurt mixture; mix  until moistened. Gently fold in the ginger and fruit.

Roll the dough into about a 1 to 1-1/2-inch thick round.  Place entire round onto the baking sheet and cook as one piece (add 10 minutes)  -or- cut into 10-12 wedges and spread on cooking sheet to bake.

Bake for about 15-20  minutes or until the the bottoms are browned and edges are crisp.

A perfect treat!

Serve warm with a large pat of yellow pasture butter! Your body will appreciate the extra fat soluble vitamins to help you absorb the minerals in the sprouted flour!

Part of   Monday Mania at the Healthy Home Economist