5tablespoonsminced, candied ginger (one set aside for the topping)
1or 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.
Nutritional values are based on one of eight scones.