Yummy and Healthy Ginger Scones

I'm always trying to invent the perfect scone to go with my specialty teas.  My latest creations turned out really delicious and no one would guess that they are made with healthy ingredients.  They are light, buttery, and melt in your mouth with just the right amount of candied ginger.  The first photo shows the scones as they came out hot from the oven.  I always bake on parchment paper to prevent burning and make clean up a breeze.

Here the scones are cooling on a rack to ensure that the bottoms of the scones don't get soggy.  The tops of the scones got a little dark because of the egg yolk wash but my hubby who was drooling said, "They look more tasty with the brown tops."  Isn't he sweet?  He knows how to get free scones. *wink* These scones are simple to make so give the recipe a try and let me know how they turn out.

                                 Ginger Scones                         

2 cups white whole wheat flour (King Arthur)
1 cup almond flour
1 cup coconut flour
8 tsp. baking powder
5 T. Splenda Blend
10 T. butter (cut into small cubes)
1 cup (approx.) chopped candied ginger
2/3 cup to 1 cup buttermilk
1 egg yolk

Preheat the oven to 400 degrees. Sift the flours, baking powder, and Splenda Blend together into a large bowl.  With your fingers work the butter cubes into the dry mixture until the butter is in little pea-sized pieces. Add in the chopped ginger pieces.  Pour in the buttermilk slowly, stirring until a soft dough forms.  (You may or may not have to use the whole cup of buttermilk.)  Pat the dough into a 8x8 square about 3/4" to 1" thick on a parchment lined baking sheet.  Cut the square of dough into 16 pieces separate the scones on the baking sheet. Brush egg yolk on the top of each scone. Bake the scones for 12-15 minutes.