0 from 0 votes

Satsuma, Ginger and Oat Scones

Delicious citrus scones!
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 8 scones.
Author: The Bojon Gourmet


  • 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


  • 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 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. 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.
Nutritional values are based on one of eight scones.


Calories: 291kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 237mg | Potassium: 189mg | Fiber: 3g | Sugar: 16g | Vitamin A: 380IU | Vitamin C: 2.4mg | Calcium: 55mg | Iron: 1.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!