Freshly baked and ready for butter, Scones are a wonderful way to start the morning! One of my favorite scones are Oatmeal Ginger Scones with chopped crystilized ginger, toasted walnuts and bits of dried apricots in the warm oatmeal crusty goodness. I bake them often for breakfasts at The Moss House and they have become a guest favorite.
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.
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
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
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)
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!