Ginger Oat Scones
These Scottish-style scones are warming, filling, and just slightly sweet.
2 cups all-purpose flour
1 heaping cup old-fashioned oats
2 tablespoons white sugar
1 tablespoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut into cubes
⅔ cup heavy cream, plus more for brushing
¼ cup Queen George’s sliced ginger and turmeric, drained and chopped
2-3 tablespoons Queen George’s ginger sugar
Preheat the oven to 400 degrees, and line a baking sheet with parchment.
In a large bowl, whisk together the dry ingredients. Work in the cold, cubed butter with your fingertips until the mixture is crumbly. Combine the chopped ginger and turmeric with the heavy cream. Pour the wet mixture into the dry, and mix with a fork until just combined. If the mix seems very dry, add another tablespoon of heavy cream to bind.
Turn out the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8-12 wedges, and carefully transfer to the parchment. Brush the tops of the scones with heavy cream and sprinkle with ginger sugar.
Bake for 18-20 minutes or until the undersides are golden.