Prep 30 mins
Cook 20 mins
A great scone to serve around the holidays and the fall.
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup old fashioned oats
- 1⁄3 cup light brown sugar
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup butter, cold and cut into pieces
- 1 lemon, zest of
- 1⁄3 cup dried cranberries (optional)
- 1⁄2 cup buttermilk
- 2 1⁄2 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoon milk or 1 tablespoon cream
- 1⁄2 cup icing sugar, sifted
- 1 1⁄2 tablespoons pure maple syrup
- 1 -2 teaspoon milk
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
- Stir in the lemon zest and dried cranberries, if using.
- In a separate bowl mix together the buttermilk, molasses and vanilla and then add the buttermilk mixture to the flour mixture.
- Mix just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11/2 inches thick. Cut into 6 wedges.
- Place the scones on the baking sheet.
- Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Sprinkle the tops of the scones with some rolled oats.
- Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning.
- Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
- Transfer to a wire rack to cool.
- To Glaze: Mix together icing sugar, maple syrup, and milk, adding more sugar or milk until you get the desired consistency.
- With a spoon drizzle the glaze over the tops of the scones and let dry.
These were fantastic! I made a few adjustments (used a mix of whole wheat pastry flour and all purpose and added a cup of chopped pecans) and cut into 12 pieces for smaller servings. It was hard to make them last 2 days for my family of 4. They were devoured and perfect for fall morning treats.