Buttery, crumbly, lightly sweet (and ginger-spicy!) scones are perfect for a coffee-time treat or to serve at brunch. Toasted oats lend a unique nuttiness to this scone recipe. Feel free to substitute an equivalent amount of other dried fruit as you like — cranberries or cherries would be amazing in these.
1 1/4 cups rolled oats
1 1/2 cups flour
1/3 cup dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons ginger
1 teaspoons table salt
1 1/2 sticks unsalted butter (12 Tablespoons), chilled, cut into cubes
3/4 cup chopped dried apricots (or substitute dried cranberries if you prefer)
1/2 cup chopped crystallized ginger
1/3 cup buttermilk
1 large egg
- Preheat oven to 375 degrees F. Spread oats across a baking sheet and toast for 10 minutes. Remove from oven and let cool.
- Place flour, sugar, baking powder, baking soda, ginger, and salt in the bowl of a food processor. Pulse 2-3 times to combine. Distribute butter cubes evenly over the top and pulse several times or until mixture resembles coarse crumbs. Add cooled oats to food processor and pulse several times to incorporate and break up oats slightly. Transfer to a large bowl and add apricots (or cranberries) and ginger.
- Whisk together buttermilk and egg in a small bowl. Make a well in the dry ingredients and add buttermilk mixture. Fold until a wet sticky dough forms.
- Remove to a floured surface and divide dough in half. Pat into two 4” circles and use a knife to divide each circle into 4 wedges. Transfer scones onto a parchment lined baking sheet and bake for 12-15 minutes or until lightly browned.
If you don’t have a food processor, use a pastry cutter or two butter knives to work the butter into the flour mixture. Stir in the oats, cranberries, and ginger and follow the same process.
This recipe can also be used with a scone pan. Simply shape dough pieces into a greased pan and adjust baking time accordingly.