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    Home / Biscuits, Scones, and Pastries / scones / Satsuma, Ginger and Oat Scones

    Satsuma, Ginger and Oat Scones

    Published Dec 7, 2009

    Jump to Recipe Print Recipe

    opened up scone with sour cream and marmalade
    Until recently, I never really *got* citrus fruits. Where I often spent winter longing for sweet strawberries and succulent peaches (and frankly still do), I never gave oranges and grapefruits much thought. Sometimes they appeared in my lunch bag, sometimes not. It didn't much matter either way.

    Except for the aforementioned summer fruit, I never thought much about the seasonality of produce, either, until one June day when I asked for leeks at a Bolognese produce stand. 'Non sono di stagione,' the vendor brusquely notified me; they are not in season. Leeks don't have a season, I thought indignantly. They were like potatoes, onions, garlic, and lemons: available in the states any time of year.

    scones on a wire rack
    Now that I work in the food industry in San Francisco, it's rather impossible to remain ignorant of what comes into season when. But it wasn't until we started receiving a CSA box that the citrus thing really began making sense to me.

    Looking at a meyer lemon or a clementine when the sky has been overcast for a week feels a little like looking at the sun. And a sip of sweet juice from a fresh satsuma or pomelo tastes bright and vibrant. How clever of citrus to come into season just when we feel a dearth of those qualities, and need a dose of vitamin C to ward off flues and colds. I now cherish the glowing orange and yellow orbs that grace our eyes and taste buds in the dark, cold, and short days of winter, and look forward to the parade of citrus that marches through our kitchen each winter.

    slice of orange crystallized ginger
    whisk bowl of oranges

    These scones are an excellent way to utilize the precious, flavorful zest of mandarins or tangerines, which gets rubbed into the buttery dough. Some of the juice gets whisked into powdered sugar for a simple glaze, and minced, candied ginger creates another layer of flavor. These scones were nothing short of spectacular dolloped with sour cream and our last jar of vanilla-meyer lemon marmalade. Any marmalade would be delicious here, or, if you just can't wait til next spring, a spot of strawberry jam.

    scones on plates
    Thanks to Heidi Swanson at 101cookbooks for posting Romney Steele of Nepenthe's awesome and simple oat scone recipe! I'm already plotting more variations...

    wire rack with scones on it

    For more scone recipes:

    • Strawberry Rhubarb Bourbon Cobbler with Ginger Oat Scones
    • Chocolate Bergamot Scones
    • Cherry Marzipan Scones
    • Poppy Seed and Lemon Curd Mega Scone

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this satsuma, ginger and oat scones recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    scones with sour cream and marmalade
    5 from 1 vote

    Satsuma, Ginger and Oat Scones

    Print Recipe Pin Recipe
    Delicious citrus scones!
    Prep Time: 40 minutes
    Cook Time: 20 minutes
    Total: 1 hour
    Servings: 8 scones.

    Ingredients

    • 1 1/2 cups all purpose, whole wheat or spelt flour (or a combination)
    • 1/4 cup sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • zest of one or two satsuma mandarins (or four small clementines)
    • zest of one lemon (preferably meyer)
    • 4 ounces cold, unsalted butter, cut into 1/4" dice (1/2 cup, 1 stick)
    • 1 cup rolled oats
    • 5 tablespoons minced, candied ginger (one set aside for the topping)
    • 1/2 cup buttermilk

    Glaze:

    • 1/3 cup powdered sugar
    • pinch salt
    • 1 or 2 tablespoons satsuma juice, as needed

    Instructions

    • Position a rack in the middle of the oven and preheat to 425º. Line a baking sheet with parchment paper.
    • Combine the dries and zests in a large bowl. Work in the butter with your fingertips until the mixture resembles coarse sand with some pea-sized butter bits remaining. Toss in the oats. Add the buttermilk little by little, tossing with a rubber spatula, until the dough just comes together.
    • Turn out onto a lightly floured surface and pat into a 1' high round, about 6" in diameter. Cut the round into 8 wedges (they will look small, but will grow a lot as they bake). Place on the parchmented pan.
    • Bake 15-20 minutes until golden, rotating once or twice. Let cool slightly.
    • Whisk together the powdered sugar, salt, and enough juice to make a thickly pourable glaze. Drizzle over scones. Sprinkle with 1 tablespoon minced ginger.

    Notes

    These are best served warm. They will keep at room temperature for a few days.
    Nutritional values are based on one of eight scones.

    Nutrition

    Calories: 291kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 237mgPotassium: 189mgFiber: 3gSugar: 16gVitamin A: 380IUVitamin C: 2.4mgCalcium: 55mgIron: 1.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Satsuma, Ginger and Oat Scones

    Makes 8 reasonably-sized scones
    Time: about 1 hour

    1 1/2 cups all purpose, whole wheat or spelt flour (or a combination)

    1/4 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    zest of one or two satsuma mandarins (or four small clementines)
    zest of one lemon (preferably meyer)
    4 ounces (1/2 cup, 1 stick) cold, unsalted butter, cut into 1/4" dice
    1 cup rolled oats
    5 tablespoons minced, candied ginger (one set aside for the topping)
    1/2 cup buttermilk

    Glaze:
    1/3 cup powdered sugar
    pinch salt
    1 or 2 tablespoons satsuma juice, as needed

    Position a rack in the middle of the oven and preheat to 425º. Line a baking sheet with parchment paper.

    Combine the dries and zests in a large bowl. Work in the butter with your fingertips until the mixture resembles coarse sand with some pea-sized butter bits remaining. Toss in the oats. Add the buttermilk little by little, tossing with a rubber spatula, until the dough just comes together. Turn out onto a lightly floured surface and pat into a 1' high round, about 6" in diameter. Cut the round into 8 wedges (they will look small, but will grow a lot as they bake). Place on the parchmented pan. Bake 15-20 minutes until golden, rotating once or twice. Let cool slightly.

    Whisk together the powdered sugar, salt, and enough juice to make a thickly pourable glaze. Drizzle over scones. Sprinkle with 1 tablespoon minced ginger.

    These are best served warm. They will keep at room temperature for a few days.

    top down of marmalade

     

    scone with bite taken out

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Reader Interactions

    Comments

    1. AB says

      April 26, 2020 at 12:23 am

      These are fantastic and tender scones! I veganized it and used plant butter sticks and soy milk with a little ACV, and it turned out perfect. Thank you for an instant classic ;)

      Reply
      • Alanna says

        April 26, 2020 at 11:56 am

        I'm so glad they're a hit and that the vegan modifications worked! Thanks for sharing!

        Reply

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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