I love Joy the Baker.
Like I really love her blog, she is my go to for almost anything.
Even the Hubs knows that Joy is the Bees Knees.
In fact I have done many posts on here using or adapting her recipes.
When she came out with her new cookbook I was so excited to snag a copy. I bought an e-version for my ipad so I can take it with me anywhere.
Her book is unique in that she writes little intros to the recipes/chapters the same way she would on her blog. So it's a book you can read cover to cover. Or at least I did....
I knew many of my blog followers were Joy fans as well so I thought hey why not form a group of bloggers/non bloggers and we can all bake our way through the book together!
So I formed Sundays with Joy.
So far we have 29 members (not to shabby for only being up and going a few days!) All of us will bake 1 recipe a week (in order 1-100) and then share about it on our Sundays with Joy Facebook group page. If you have blogs then we are also writing blog posts about it and publishing them every Sunday.
So here you have it... my very first Sundays with Joy post... Enjoy it, buy a copy of her book... and the bake everything in it. DO IT!
Whole Wheat Oatmeal Raspberry Ginger Scones:
(Recipe adapted from Joy the Baker: 100 Simple and Comforting Recipes) For more Joy recipes go to Joy the Baker.
1/2 cup buttermilk
1 2/3 cups white whole wheat flour
1 1/3 cups old fashioned oats
1/3 cup sugar
1 tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp ground ginger
10 tbs of cold butter
The zest of 2 limes
3/4 cup raspberries ( I used frozen)
1 tbs of finely chopped candied ginger
1 Beaten egg for brushing
Raw Sugar for sprinkling
Preheat oven to 400, line baking sheet with parchment paper.
Whisk eggs and buttermilk together. Set aside.
In a large bowl whisk flour, oats, sugar, baking powder, baking soda, salt, nutmeg, and ground ginger together.
Using a cheese grater, cut the butter into small pieces, quickly mix into dry ingredients until it is pebbly (I had pea sized bits.
Add buttermilk and and stir until the dough comes together.
Gently fold berries, lime zest and fresh ginger in. Careful not to over mix or your berries will mush and turn the scones an unpleasent purple color! (a few of mine did this!)
Shape 2 inch circles about 1.5 inches thick with your hands or pat into a circle about 1.5 inches thick and use a biscuit cutter or ice cream scoop to shape scones.
Place on cookie sheet and bake for 20 minutes or until they are golden and firm.
Transfer to cooling rack and cool for 10 minutes. Best if eaten warm with a cup of tea... or in my case coffee!
If you would like to join Sundays With Joy please click HERE.
I hope this recipe brought a little "Joy" into your kitchen this Sunday as it did mine!!