Ginger Scones
scone dough 
1-3/4 cup  (245 grams) all purpose flour
3/4 cup  (60 grams) old fashioned rolled oats
1/3 cup  (72 grams) light brown sugar
2 tsp  ground ginger
1-1/2 tsp  ground cinnamon
1/8 tsp  ground cloves
1/4 tsp  salt
2 tsp  baking powder
1/2 tsp  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 Tbsp  unsulphured molasses
1 tsp  pure vanilla extract
egg wash: 
1 large  egg
1 Tbsp  milk or cream
maple glaze: 
1/2 cup  (50 grams) sifted confectioners (powdered or icing) sugar
1-1/2 Tbsp  pure maple syrup
1 - 2 tsp  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 
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 
a wire rack to cool. 
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. 
(ID: 4026) Mirror: Mon, Jan 10, 2005

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