Whole-Wheat Ginger Scones
Updated Dec. 11, 2025
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups (250 grams) whole-wheat pastry flour
- 1tablespoon (15 grams) raw brown sugar
- 2teaspoons (7½ grams) baking powder
- ½teaspoon (2 grams) baking soda
- ¼teaspoon (2 grams) salt
- 6tablespoons (85 grams) coconut oil
- ⅔cup (155 grams) buttermilk
- 1tablespoon agave nectar or mild honey
- ½cup (70 grams) finely diced candied ginger
Nutritional analysis per serving (12 servings)
167 calories; 8 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 2 grams protein; 121 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
- Step 2
Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you’re using a mixer, it will still have some lumps.
- Step 3
Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
- Step 4
Scrape out onto a lightly floured surface and gently shape into a rectangle, about ¾ inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.
- Advance preparation: These keep at room temperature for a couple of days and freeze well.
Private Notes
Comments
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.
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.
Did you add coconut oil as a solid or a liquid? Makes a difference
First go at these. They were a hit! My substitutions were: coconut sugar for the brown sugar, Einkorn flour vs whole wheat, and I added about 1/2C sourdough starter because I had it and it was the discard from my morning feeding. I was curious… would it enhance digestion if the wheat? … there was no overpowering taste of the sour. It might have made them slightly more moist.
These are so good! And at 167 calories per serving, makes it even better! I loved the bites of candied ginger that you get when biting into it. Great recipe! Will make again!!
Very light for whole wheat, subtle flavor profile, just the right level of sweetness.