Peach Scones (with or without Roasted Ginger) & BF Skinner & Books

May 21, 2012

I had two buns in the oven – no, no, NOT another human baby.  Book babies.

I have a novel for adults that I’ve just edited and a novel for teenagers (which I suspect will cross over to the grown up side, too).

Finishing a book is always an odd sensation – relief, happiness, and a bit of empty nest syndrome.  Bye bye to Noelle, the main character in A GOOD MAN, and fare-thee-well to Livvy, Codman, and Bertucci in THE LAST NIGHT.  I loved writing these novels.

But now I move on and figure out the next book, which is coming to me in fragments.  The book is always a puzzle I have to figure out before it becomes the next official thing.  Sometimes I try a new book and fail.  Or that failure becomes part of another novel years later.  Sort of like recipes.

These scones were first candied ginger and too crumbly.  And then ultra-buttery for a baby shower I threw for a friend.  And now a blend of recipes to make a new one the kids enjoyed all last week (as did my friend for whom I’d thrown the shower).

BF Skinner wrote “A failure is not always a mistake, it may simply be the best one can do under the circumstances. The real mistake is to stop trying.”

This is probably true.  And wise.  And yet the guy raised a kid in a box, so perhaps we should forget about it an go eat scones.

Peach Scones with Roasted Ginger

I know, I know, why make a scone healthier? Because I can and because I said so, that's why. Actually, they are yummy - not super sweet, but flavorful and fruity. If you prefer a sweeter scone, either glaze with milk+confectioner's sugar or spread with jam. Or just increase sugar. Or add chocolate chips. If you don't like ginger, leave it out. Or don't.

For Ginger

1 piece fresh ginger about the size of your thumb, halved

1 tsp olive oil

For Scones

1 1/4 cup whole wheat pastry flour

1 1/4 cup white

pinch salt

1/3 cup brown sugar

1/4 white sugar

1 tsp nutmeg

1 tbs baking powder

3 tbs cold butter, cut into pieces

3 tbs olive oil

3 tbs apple sauce

2 large eggs

1/3 cup Greek yogurt

1+ cup diced peaches

Oven to 425°. Parchment baking sheet. Brush the ginger with the olive oil and roast for 10 min while you prep the scones. Whisk together the flour, salt, sugars, nutmeg, and baking powder. Cut in the butter. Remove ginger from oven to cool. Add olive oil, apple sauce, eggs, and yogurt to dough and mix until just fully combined. Place peaches in small bowl. When ginger is cool enough to touch, scrape as much as you like into the peaches and toss with your fingertips. Add peach-ginger mixture to dough. It will be quite sticky. Scoop 1/4 or 1/3 cupful onto parchment sheet. Lower oven to 375. Bake for about 15-17 minutes until lightly browned.


  1. Unprofessional Critic
    May 21, 2012

    Can’t wait to read your next books! I love your writing. 🙂

  2. Emily
    May 22, 2012

    I copied the BF Skinner quote (& pasted it as my FB status: it reminded me of this quote: Sometimes a leap of faith is the only transportation available). I then pasted the recipe, which I do intend to try, in Pepperplate. You should get your website to be supported by Pepperplate. Love the idea of roasted ginger. Thank you.

    • EmilyFranklin
      May 23, 2012

      Thanks, Emily! Just checked Pepperplate – not sure how to get my site on there…

      • Emily
        May 23, 2012

        I was curious, too, about how Pepperplate works, and found this link which points out the flaws of Pepperplate. So…don’t worry about it. I’ve just started putting recipes in there so it is easier to find the ones I like. But it is true that I thought it would be a place I could share recipes I make up myself, and in fact it doesn’t work that way. At this link, there are other suggestions (which you may know about).