A refreshing, light, fluffy scone filled with tangy fresh raspberries and a wonderful hint of ginger. Note: These scones are nothing like the traditional scones you may be used to. They spread a LOT during baking, and remain very moist and fluffy. I liken them to a cross between a muffin and oversized chewy oatmeal cookies.
1Tablespoonfinely chopped candied ginger or fresh ginger
¾cupred raspberriesfresh or frozen
6ouncescold unsalted butter
Instructions
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.
Notes
Adapted from a recipe found in "Joy the Baker Cookbook - 100 Simple and Comforting Recipes"