Whole Wheat, Ginger, Chia Seed, Mixed Herb Scones

Why don’t I ever realize when I am in my kitchen sink baking mode that titling these posts will tend toward the ridiculous? Throwing ingredient after ingredient into a batter makes for tedious and long recipes names.

Whatever. As we hurtle towards Autumn, the stronger the urge becomes (read: panic) to use the fresh herbs in my garden. Yeah those same ones I let languish week after week all summer. Trying to make up for lost time,  I included them in some recipes this weekend.

In creating these scones, I could have stopped at whole wheat and fresh herbs, but noooo, my love for spice insisted on adding ginger powder and in an attempt to be healthy and trendy,  a few tablespoons of chia seeds also made it into the batter as well.

Title be damned, the result was a lush full flavor savory scone that could only have been improved if I had the foresight to create some contrasting sweet compound butter to go with them, heaping even more ingredients on this lovely flavor pile.

Plain unsalted butter did the job just fine. Sometimes I just need to quit while I’m ahead.

Despite all the multi-ingredient drama, these came together rather quickly and were perfect to serve with Sunday breakfast.

Ingredients:

• 1/3 cup mixed herbs finely chopped (I used sage, oregano, tarragon, thyme, Rosemary, Basil, and mint)
• 1/2 tablespoon flour
• 3 eggs plus 1 egg and 1 tablespoon water for egg wash
• 1/2 cup heavy cream
• 1+1/4 cup AP flour
• 1+1/4 cup whole wheat flour
• 1 tablespoon ginger powder
• 2 tablespoons chia seeds
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 +1/2 sticks cold unsalted butter cut into pieces

Directions:

• Preheat oven to 400 degrees F.
• Line a baking sheet with paper.
• Toss herbs with the 1/2 tablespoon of flour in a separate bowl and set aside.
• Whisk together cream and 3 eggs and set aside.
• In the bowl of your mixer whisk together flours, ginger powder, Chia seeds, baking powder, and salt.
• Using the paddle attachment add the butter to the flour mixture and mix on low speed until the butter is in pea-sized pieces.
• Add cream/egg mixture and combine thoroughly.
• Add fresh herbs until just combined.
• Turn the dough out onto a floured surface and pat into a circle.
• Using a floured knife cut the dough into triangles and place on baking sheet.
• Beat together the egg and tablespoon of water with a fork or small whisk.
• Brush over scones and place baking sheet in the oven.
• Bake for  15-20 minutes.
• Remove from oven, transfer to a wire rack and let cool completely.
• Serve warm with butter.