Scones are one of my favorite foods—all of the scones. Unfortunately, scones are not a favorite of mine. I eat only one tiny old scone, and an hour later, I’m hungry, fuzzy, blue, out of sorts, and irritated. I want to devour anything that comes my way. I want to sleep. Let’s say the combination of white flour and sugar in that one small scone wrecks my system and my mood.

What is the goal of my mission? My body enjoys a scone.

I’ve been experimenting with recipes to reduce the amount of “whites” and increase the amount of healthier components without sacrificing taste or texture. Traditional English scones are slightly dry, making them ideal for clotted cream and homemade jam. I tried to keep the scone’s integrity while giving it a makeover in this recipe. The amount of white flour used is drastically reduced. The basis is nutty, whole-grain oatmeal that has a “fall apart” texture, with a touch of whole wheat and unbleached flours are thrown in for good measure.

To cut down on the dairy, I used 2 percent Greek yogurt diluted with unsweetened almond milk instead of buttermilk. Because it is strained, Greek yogurt contains far less whey, lactose, and sugar. Almond milk, thinned to a creamy, liquid consistency, can be used in place of buttermilk.

The addition of figs and ginger brightened these scones. What a fantastic combo. When you take these out of the oven, you’ll notice that they’re moist (thanks to the yogurt, figs, and ginger) and wonderful. However, they appear to “dry out” to a natural scone texture once they’ve cooled. They were served with apricot all-fruit spread.

Let the scones baking commence!

Oatmeal Scones with Ginger and Figs (Although not specified, I use organic ingredients wherever possible.)

One cup of oats, 3/4 cup flour (unbleached), a quarter cup of whole wheat flour (plus a little for sprinkling on top), 2 tbsp. brown sugar, tightly packed 1 1/2 tablespoons powdered baking soda, 1/2 teaspoon bicarbonate of soda, a quarter teaspoon of salt cold four tablespoons unsalted butter, a single egg, 2/3 cup Greek yogurt thinned with almond milk (start with 1/3 cup of yogurt and thin it down, then add the rest of the almond milk until you reach 2/3 cup) 2-3 chopped figs 1/3 cup crystallized ginger, diced Brushing the top with milk

1. Adjust an oven rack to the highest setting. Preheat the oven to 400 degrees Fahrenheit. Preheat the oven to 350°F. Line a baking sheet with parchment paper (or lightly butter). (If two baking sheets are available, stack them to ether.) Invert the bottom baking sheet and place the top baking sheet on top of it. This will keep the depths of your scones from burning.)

2. Combine the oats, unbleached flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt in a large mixing basin. (A whisk might come in handy.)

3. Break up the butter into small pieces and toss it into the dry ingredients. To coat the butter drops, mix everything. Then work the butter into the mixture with your fingertips until coarse crumbs appear.

4. In a small dish, whisk the egg. Blend in the yogurt that has been thinned. This should be poured into the flour mixture. Stir until the mixture is evenly moistened.

5. Dust your work surface lightly with flour. Place the dough on it and knead it for a few minutes (about four times should do the trick).

6. Combine the figs and ginger in a mixing bowl.

7. Form a ball out of the dough. Make a 3/4-inch thick disc out of it. Place it on the prepared baking sheet.

8. Cut the disc into eight wedges using a knife (use something plastic if you are not using parchment paper). To “finish” the scones, lightly brush the wedges with milk and sprinkle on some oats.

9. Bake for 20 minutes or until golden brown, depending on your oven. (At 20 minutes, I checked my scones, but they were perfect at 25 minutes.) Want to know more information on scones and Are scones fattening? Visit our website for more details.

Enjoy!