1 3/4 cups (245 grams) all purpose flour
3/4 cup (60 grams) old fashioned rolled oats
1/3 cup (72 grams) 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 (113 grams) cold unsalted butter, cut into pieces
Zest of 1 lemon (optional)
1/3 cup (35 grams) dried cranberries or cherries (optional)
1/2 cup (120 ml) buttermilk
2 1/2 tablespoons unsulphured molasses
1 teaspoon pure vanilla extract
1 large egg
1 tablespoon milk or cream
1/2 cup (50 grams) sifted confectioners (powdered or icing) sugar
1 1/2 tablespoons pure maple syrup
1 - 2 teaspoons cream or milk
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
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 or two knives. 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 (18 cm) round and
about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half
into 3 pie-shaped wedges (triangles). 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.
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
To Glaze: Mix together the glaze ingredients, adding more sugar or milk until
you get the desired consistency. It needs to be thin enough that it can be
drizzled over the tops of the cooled scones. With a spoon drizzle the glaze over
the tops of the scones and let dry.
Makes 6 scones.