- 1 3/4 cups (225 grams) all purpose flour
- 3/4 cup (60 grams) old fashioned or quick cooking rolled oats
- 1/3 cup (75 grams) light brown sugar
- 2 teaspoons (2 grams) ground ginger
- 1 1/2 teaspoons (1.5 grams) ground cinnamon
- 1/8 teaspoon ground cloves
- 1/2 teaspoon (2 grams) salt
- 1 1/2 teaspoons (4 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- 1/3 cup (50 grams) dried raisins, cranberries or cherries (optional)
- 1-2 tablespoons (10-20 grams) crystallized ginger, finely chopped (optional)
- 1/2 cup (120 ml) buttermilk
- 2 1/2 tablespoons (45 grams) unsulphured molasses
- 1/2 cup (60 grams) confectioners (powdered or icing) sugar, sifted
- 1 1/2 tablespoons pure maple syrup
- 1 - 2 teaspoons cream or milk
Maple Glaze: (optional)
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Or you can lightly butter your baking pan or spray it with a non stick cooking spray.
- In a large bowl, whisk together the flour, oats, sugar, spices, baking powder, baking soda and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the crystallized ginger and dried raisins, if using. In a separate bowl mix together the buttermilk and molasses. Add to the flour mixture and mix just until the dough comes together. Do not overmix.
- Transfer to a lightly floured surface and knead the dough gently and then pat into a 7 inch (18 cm) round. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on your baking sheet and brush the tops of the scones with a little cream or milk. If desired, sprinkle the tops of the scones with some rolled oats.
- Bake for about 18-20 minutes or until golden brown and a toothpick inserted in the middle comes out just clean. Transfer to a wire rack to cool.
Glaze: In a small bowl combine the powdered sugar with the maple syrup and add just enough cream to make it of pouring consistency. With a spoon drizzle the glaze over the tops of the scones and let dry.