I bought Joy The Baker’s cookbook recently and these scones were the first recipe I tried. Needless to say, they are awesome. Joy knows what’s up.
- 1 egg
- 1/2 cup cold buttermilk
- 1 2/3 cups all-purpose flour
- 1 1/3 cups old-fashioned oats
- 1/3 cups granulated sugar
- 1 tbs baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp grated nutmeg
- 1/2 tsp ground ginger
- 10 tbs cold unsalted butter
- 3/4 cup fresh raspberries
- 1 tbs finely chopped/grated fresh ginger
Preheat the oven to 400 degrees F.
Whisk together the egg and buttermilk. Set aside.
In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, nutmeg, and ground ginger.
Using a box grater, quickly grate the cold butter until it’s all shredded. Using your fingers, quickly incorporate the butter into the flour mixture, breaking the butter pieces into the flour. If you don’t have a box grater, cut the butter into small pieces and quickly rub those pieces into the flour.
Pour the buttermilk-egg mixture over the flour mixture and stir until the dough comes together. It will be wet and sticky.
Gently fold the berries and fresh ginger into the dough. Be careful to not completely break down the berries. Seriously, 5-8 turns of a spatula will get everything nicely incorporated.
Turn the sticky dough out onto a well-floured work surface. Flour your hands (and keep some more at the ready so you can re-flour your hands and work surface) and press the dough into a disk that is about 1 1/2 inches thick.
Use a 1/4 cup ice cream scoop to portion out the dough into 12 balls (or use a 2-inch biscuit cutter) . Place them on a parchment paper-lined cookie sheet and bake for 20 minutes, or until the tops are golden and firm. Transfer the baked scones to a wire rack to cool for at least 10 minutes before eating.
Though I’m a fan of scones any time, these are really best when eaten the same day that they are made. They tend to start drying out after that.