Sundays with Joy / Oatmeal Raspberry Ginger Scones

If you have ever googled a baking recipe chances are Joy’s site has popped up in the results. News spread like wildfire when she announced the arrival of her new self entitled book! (which is absolutely to DIE for) I was so excited when Carrie of Bakeaholic Mama (here!) announced a bake-along through the book. Side note: You do NOT need a blog to be able to participate. You can join the Facebook page (here!) and post your pictures and comments every Sunday as we bake through. Even if you decide not to bake alone with us I still strongly suggest that you purchase the book(here! or wherever books are sold) because it truly is amazing.
Now that intros are all out of the way…..IT’S WEEK ONE….WOOOHOOOOOOO :)..what?! You aren’t as excited as I!? This kinda stuff makes me bubble with happiness :). I just know it’s going to be spectacular journey :D. Here we go!


Yields 12 scones

1 egg
1 cup COLD buttermilk
1 2/3 cups all purpose flour
1 1/3 cups old fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg (I used mace)
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon (optional- my addition…. I’ve been cinnamon kick lately)
10 Tablespoons unsalted butter COLD… (I froze mine)
3/4 cup fresh raspberries
1 tablespoon finely chopped fresh ginger.

Turn on that oven! (I love pressing that preheat button…I know I’m unique) 400 is your baking temp and please ensure that your rack is centered. Grab your favorite baking sheets and throw some parchment paper on ’em. In a bowl whisk together your egg and buttermilk. In another bowl whisk together the next 9 ingredients starting with your flour and ending with the cinnamon(in using) Here comes the fun part : with a box grater shred your butter into your flour mixture. ( This is a vegetarian dish- try to keep the meat on your knuckles and fingers otay? πŸ˜› ) After you have finished with your butter use a pastry cutter (or your fingers) to cut in the butter until you are left with a crumbly mixture. Continue by pouring in the buttermilk/egg mixture. commune with a fork until dough forms. Fold in those berries and ginger with a spatula. Turn out onto a floured surface. with floured hands shape into a disk about 1 1/2 inches thick. Divide into 12 equal portions and place onto cookie sheets. Bake them for about 20 minutes. Your tops should be golden brown with a nice firmness. If you can stand the aroma cool for 10 minutes before serving.

Yum! Even though ginger isn’t my favorite I enjoyed these and so did the hubby ( Although I did resist his repeated suggestions to eat mine with peanut butter…. πŸ™‚ ) However, think next time a drizzle of white chocolate would be an added benefit :).


Dream. Bake! Believe.
Love, Steffie


1 Comment (+add yours?)

  1. bakeaholicmama
    Apr 29, 2012 @ 08:40:09

    Steffie yours look great!! Thank you so much for joining out group! I can’t wait till next weeks recipe =)


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