Today I’m sharing Joy the Baker’s, oatmeal raspberry ginger scones. This scones recipe is nothing like the traditional scones you may be used to eating. They spread a LOT during baking, and remain very moist and fluffy. They’re a delicious cross between a muffin and an over sized chewy oatmeal cookie. They’re also incredibly yummi!
I have some important “givens” in my life. For example, I would gladly give away every worldly possession I own for a perfectly crisped slice of bacon that would instantly appear at the snap of my fingers.
There are some serious “no-brainers” in my life, too.
ONE: I love the food blogging community. I am honored to share a seat at the networking table with incredibly talented, food loving men and women who share my passion for preparing wonderful recipes and then blogging them into the lives of fans across the world
TWO: I cherish my time in the kitchen. Baking is therapeutic and comforting for me. Most of the time, anyway. I won’t mention my kitchen disasters, which are thankfully few and far between.
THREE: I adore cookbooks. Especially cookbooks that are filled with drool-worthy recipes and wonderful step-by-step instructions. I could (and have!) spend hours thumbing through the recipes in a great cookbook, day dreaming about which one I want to make first, and even ways that I can adapt the recipes to suit my own tastes and dietary preferences.
The scones recipe that I’m sharing with you today combines all three of those “givens” and wraps them up into a pretty package. Welcome to my first installment of SUNDAYS WITH JOY!
Sundays with Joy was the inspiration of one of my sweet, uber-talented food blogging, cookbook loving friends, Carrie from Bakeaholic Mama.
When Carrie shared her idea to have a group of Joy the Baker fans (of which I am definitely one) bake and blog our way through Joy’s new cookbook, I jumped on that bandwagon so fast you’d have sworn it was covered in candied bacon or something!
We’re going to start with the first recipe in the book…these beautiful and delicious oatmeal raspberry ginger scones, and we’ll continue baking and blogging a recipe each Sunday until we’ve worked our way through all 100 of them. I am so excited about this, I can hardly stand it!
I welcome and invite you to bake along with me! Just purchase yourself a copy of the cookbook. I bought mine here: (this is an affiliate link, which means that if you purchase the book through this link, Amazon will pay me a few cents. I use the money to keep this website running, so thank you in advance!).
I hope that you’ll give these oatmeal raspberry ginger scones a try. They’re not at all like traditional scones. They’re light, fluffy, and sort of a cross between a moist muffin and an over sized chewy oatmeal cookie. COMPLETELY yummi!
I look forward to sharing another Sunday of Joy with you next week! Until then, be blessed…and be sure to feed your stomach AND your spirit!
I hope you enjoy this scones recipe!
Oatmeal Raspberry Ginger Scones
- 1 large egg
- 1/2 cup buttermilk very cold
- 1 2/3 cups all-purpose flour
- 1 1/3 cups old fashioned oats (not quick-cooking)
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- ½ teaspoon ground ginger
- 1 Tablespoon finely chopped candied ginger or fresh ginger
- 3/4 cup red raspberries fresh or frozen
- 6 ounces cold unsalted butter
- Heat the oven to 400 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or foil and set aside.
- Whisk the eggs and buttermilk together in a small bowl and set it aside.
- In a large mixing bowl or the bowl of a food processor, whisk or pulse to combine the flour, oats, sugar, baking powder, baking soda, salt, ginger and nutmeg.
- Using a box grater, quickly grate the cold butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture. If you don't have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is coarse and pebbly. If you're using a food processor, place the pieces in with the dry ingredients and pulse 9-10 times, until the dough is coarse and pebbly.
- Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork or pulse in the food processor JUST UNTIL THE DOUGH COMES TOGETHER. The dough will still be very wet and sticky.
- Turn the dough out onto a lightly floured work surface and using a silicone spatula or wooden spoon, mix in the berries and ginger.
- Press the dough until you have a circle that is about 1 1/2-inches thick. Use a 1/4 cup ice cream scoop to portion out 12 scone dough balls. If desired, use the tips of your fingers to smooth out the top of the dough to give the scones a less rustic look.
- At this point the scones can be frozen onto the baking sheet, then wrapped airtight. Don't defrost before baking, just add about 2 more minutes to the baking time.
- Bake for 18-20 minutes or until the tops are golden brown and firm. Transfer them to a rack and cool for 10 minutes or longer before serving,
- Scones are best served on the day they are made.
- Adapted from a recipe found in "Joy the Baker Cookbook - 100 Simple and Comforting Recipes"