Satsuma, Ginger and Oat Scones
Delicious citrus scones!
Prep: 40 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 8 scones.
- 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 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.
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