04/24/2026
Charm your guests with these easy and elegant ginger-oat scones. They’re perfect for weekend brunch or tea AND a great addition to Mother’s Day breakfast 😉😉
Ginger-Orange and Oat Scones
1 1/2 cups Silver Palate Oatmeal
1 1/2 cups A.P Flour + more for dusting
1/3 cup granulated sugar
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon kosher salt
10 tablespoons unsalted butter, chilled
Zest of one orange
1/4 cup candied ginger, finely diced
1/2 cup buttermilk + 2 tablespoons for brushing
1 large egg, whisked
1 teaspoon vanilla extract
Preheat the oven to 425 degrees F
place the oats, 1 1/2 cups flour, sugar, nutmeg, baking powder, salt, in the bowl of a food processor and pulse to just combine. Add in the chilled butter and the orange zest and pulse until a coarse crumb forms. The mixture should look like wet sand.
Remove the mixture from the food processor and add to a large bowl. stir in the ginger, 1/2 cup buttermilk, egg, and vanilla and stir until a wet ball of dough just comes together.
Dust a cutting board or counter top with flour and place the dough on the flour. Dust the top of the dough with a little more flour and form into a square shape, pressing down evenly. The dough should be about 2 inches high. Cut the dough in half and place one piece on top of the other and press down with your hands to form another square. Cut the dough into squares or triangles and place on a parchment lined baking sheet. Bake for 12-14 minutes, rotating half way through. Serve with fresh fruit and cream.
