- 1 1/4 cups rolled oats
- 1 1/2 cups flour
- 1/3 cup dark brown sugar
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp ginger
- 1 tsp table salt
- 1 1/2 sticks unsalted butter chilled and cut into cubes, 12 TB
- 3/4 cup dried cranberries
- 1/2 cup crystallized ginger chopped
- 1/3 cup buttermilk
- 1 large egg
Preheat oven to 375 degrees. 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 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.