• 4 Cups Flour
• ½ Cup Ground Oatmeal
• ½ Cup Sugar
• 2 tsps baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground ginger
• 3 sticks very cold unsalted butter, cut into ¼ inch pieces
• ½ cup finely diced Crystallized Ginger (or more to taste)
• ½ – 1 cup chopped toasted walnuts, cooled (toast before starting the scones for 5 mins…keep your eye on them!)
• 2 Tbls Chopped dried Apricots
• 1 ¼ cups buttermilk (keep 2 more tablespoons handy in case you need a bit more moisture)
• 1 egg
• 2 Tbls milk or cream

Preheat oven to 400*

Line baking sheets with parchment paper or use Silpats on sheets ( I love those things).

My preference is to make smaller discs and smaller triangles. A smaller scone is perfect for butter or jam on top!

A half recipe is great too! I make two disks and cut each into 8 triangles.

Combine:
4 Cups Flour
½ Cup Ground Oatmeal
½ Cup Sugar
2 tsps baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground ginger

Cut in:
3 sticks very cold unsalted butter, cut into ¼ inch pieces

I use a large food processor for the first 2 steps, or combine with a whisk and the cut in with a pastry cutter

Place all in large mixing bowl

Add:
½ cup finely diced Crystallized Ginger (or more to taste)
½ – 1 cup chopped toasted walnuts, cooled (toast before starting the scones for 5 mins…keep your eye on them!)
2 Tbls Chopped dried Apricots

Add:
1 ¼ cups buttermilk (keep 2 more tablespoons handy in case you need a bit more moisture)
Mix with clean hands
The dough should hold together but be fairly dry (don’t over handle)
Divide into 4 equal parts and form into 1- 1 ½ inch patties on a floured surface

Make egg wash:
1 egg beaten with 2 Tbls milk or cream
Cut into 8 equal triangles
Brush with egg wash and sprinkle on natural sugar crystals

Bake one pan on middle/ one on bottom racks and switch half way through 25-35 mins of baking

Always best fresh or warmed…good anytime really!