1 1/2cupsall purpose, whole wheat or spelt flour (or a combination)
1/4cupsugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
zest of one or two satsuma mandarins (or four small clementines)
zest of one lemon (preferably meyer)
4ouncescold, unsalted butter, cut into 1/4" dice(1/2 cup, 1 stick)
1cuprolled oats
5tablespoonsminced, candied ginger (one set aside for the topping)
1/2cupbuttermilk
Glaze:
1/3cuppowdered sugar
pinchsalt
1or 2 tablespoons satsuma juice, as needed
Instructions
Position a rack in the middle of the oven and preheat to 425ยบ. 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 and 4 tablespoons of the candied ginger. 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-inch high round, about 6 inches 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 the remaining 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.