Gingerbread Scones
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/3 cup light brown sugar
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup cold unsalted butter, cut into pieces
- 2 tbsp crystallized ginger, finely chopped
- 1/2 cup buttermilk
- 2 1/2 tablespoons unsulphured molasses
Steps
- Preheat oven to 400 degrees F.
- Whisk together the flour, oats, sugar, spices, baking powder, baking soda, and salt.
- Cut in the butter with a pastry blender, forming course crumbs.
- Stir in the crystallized ginger.
- Mix the molasses into the buttermilk, and gently combine into the flour mixture. Do not over-mix.
- On a lightly floured surface, pat the dough into a circle and cut into wedges.
- Transfer to a baking sheet and bake for 18-20 minutes, until golden brown. A toothpick inserted into the middle should come out clean.
- Move to a wire rack to cool, and serve warm.