Mar 22
2010

Crystallized Ginger & Chocolate Scones Recipe with Homemade Oat Flour

Crystallized Ginger & Chocolate Scones Recipe with Homemade Oat Flour

When you marry into a family, it is hard to know exactly what you are going to get. If extremely unlucky, you could be living a scene straight out of Monster-in-Law. Think Jane Fonda meets Mommy Dearest. Or, perhaps, you could be put through your paces trying to impress your future family, like Ben Stiller in Meet the Parents. I am thrilled to report that my in-law experience is not worthy of a Hollywood screenplay. Rather, I am honored to be part of a family that greeted me with open arms. Not only that, but they bake as aptly as Shawn White pulls off a McTwist. They were willing to share recipes such as the Family Crockpot Applesauce Recipe and several other recipes that I promised never to put into cyberspace (sorry, folks). The baking gene is strong in my husband’s family. When my husband’s cousin, Kristen, and her family came to visit this week, I asked Kristen to teach me how to make her legendary scones.

Not only do the scones have a tender crumb and a gentle kick courtesy of crystallized ginger, but they are a breeze to make. Kristen, dedicated to making her family’s diet rich in whole grains, adds a brilliant touch to these baked goods. She makes her own oat flour by pulsing oats in a food processor for about one minute. Cool, huh? Once you try these scones for yourself, I think you will agree that I married very well.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the oat flour, place 1 3/4 cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 1/4 cups oat flour back into the processor. Reserve any remaining flour for another use.


Add 1 cup all-purpose flour, 1/3 cup granulated sugar, and 1 tablespoon baking powder to the processor. Pulse briefly to combine.

Cut 1 1/2 stick (12 tablespoons) chilled, unsalted butter into 1-inch cubes. Add to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal.


Finely chop 4 1/2 ounces crystallized ginger.



Add the ginger to the processor and pulse to mix. Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and pulse quickly until just mixed.

Turn the mixture out onto a generously floured surface. Sprinkle 2/3 cup semi-sweet chocolate chips over the dough. Lightly dust your hands with flour and gently knead to mix in the chips, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1 1/4 inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.


Using the scraper or a knife, cut the dough into 12-14 triangles.


Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and 1 teaspoon ground cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.


Bake for 14-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.


If the scones are not going to be eaten right away, store on a plate lined with paper towel and cover with a kitchen towel.

The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.

Other scone recipes:

Smitten Kitchen’s Meyer Lemon & Fresh Cranberry Scones
Gluten-Free Goddess’ Pumpkin Scones with Maple Nutmeg Icing
David Lebovitz’s White Chocolate & Sour Cherry Scones
Joy the Baker’s Oatmeal Raspberry Scones
Baking and Books’ Coffee-Glazed Chocolate Chip Scones

Crystallized Ginger & Chocolate Scones with Homemade Oat Flour
From the kitchen of Kristen Oxley

1 3/4 cup old-fashioned oats (to make 1 1/4 cup oat flour)
1 cup all-purpose flour, plus more for dusting
1/3 cup sugar
1 tbsp baking powder
1 1/2 sticks (12 tbsp) chilled, unsalted butter, cut into 1-inch cubes
4 1/2 oz. crystallized ginger, finely chopped
3/4 cup heavy cream (or 1/2 cup 2% milk) plus 1 tbsp cream or milk for brushing scones
2/3 cup semi-sweet chocolate chips
1 tsp sugar
1 tsp ground cinnamon

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

To make the oat flour, place 1 3/4 cups old-fashioned oats in a food processor and process until finely ground, about 1 minute. Pour into a bowl and scoop 1 1/4 cups oat flour back into the processor. Reserve any remaining flour for another use. Add 1 cup all-purpose flour, 1/3 cup granulated sugar, and baking powder to the processor. Pulse briefly to combine.

Add chilled butter to the processor and pulse until the mixture is pale yellow and the consistency of a fine meal. Add the ginger to the processor and pulse to mix. Pour 3/4 cup heavy cream (or 1/2 cup 2 % milk) into the processor and pulse quickly until just mixed.

Turn the mixture out onto a generously floured surface. Sprinkle chocolate chips over the dough. Lightly dust your hands with flour and gently knead to mix in the chips, and make into a ball. Using the palms of your hands, roll the dough into a log shape, about 14 inches long and 1 1/4 inches high). Using a spatula or scraper, press the dough down lightly on top and against each short end to flatten.

Cut the rectangle in triangles cutting at an angle, for a total of 12 to 14 scones.

Arrange the scones on the prepared baking sheet. Using about 1 tablespoon heavy cream (or 2% milk), lightly brush the tops of the scones. In a small bowl, mix together 1 teaspoon sugar and cinnamon. Lightly sprinkle the cinnamon mixture on top of each scone.

Bake for 14-18 minutes, or until the surface of the scones crack and are golden brown. Cool on the tray or on a cooling rack. Serve.

(Make ahead: The scones can be made ahead and frozen. Place the raw scones on a baking sheet lined with waxed paper. Place in the freezer uncovered. When the scones are completely frozen, place them in plastic freezer bags. Take them out a few at a time and bake for 17-21 minutes at 375 degrees F.)

Makes 12-14 scones.

Printable recipe


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{ 23 comments… read them below or add one }

1 Jenn March 22, 2010 at 6:34 am

I love the dishes you served it on. They look beautiful. A lovely way to serve up some delicious scones. You're lucky to have such great in-laws.

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2 Ellie (Almost Bourdain) March 22, 2010 at 8:00 am

Lovely scones! Full of flavours.

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3 pegasuslegend March 22, 2010 at 9:50 am

I have seen alot of scones before but never this perfect and very tastey sounding you really aced these bad boys! Nice job here Dara~
You are very lucky to be close to your in laws as well, not too many people have said that before….thats quite challenging for some, your right you are lucky.

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4 Yenta Mary March 22, 2010 at 10:22 am

Those look so gorgeous and sound delicious — I love scones! My own former in-laws were kinda like "Monster-In-Law Meets the Parents" — had to laugh at the notion … :) Love your blog, and not just 'cause I'm half-Canuck myself ….

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5 Jessica @ How Sweet March 22, 2010 at 10:50 am

I love the idea of those scones!! Never thought of adding the ginger in there!

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6 Miranda March 22, 2010 at 11:23 am

What a creative and unique combo. Well done CC! I love scones!!!

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7 5 Star Foodie March 22, 2010 at 3:03 pm

A very creative combination of chocolate and crystallized ginger, sounds fabulous!

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8 Jamie March 22, 2010 at 3:08 pm

Those are perfect scones! Really beautiful! These are really the perfect weekend snack! And husband would love the crystallized ginger and the chocolate chips are for me! So perfect! Now that's a nice cousin-in-law!

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9 tspegar March 22, 2010 at 4:01 pm

Those are perfect scones. Totally gorgeous.

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10 Cookin' Canuck March 22, 2010 at 4:27 pm

Thank you for all of your comments! These scones really are phenomenal. I'm looking forward to trying my cousin-in-law's other versions. I promise to share them with you!

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11 Sortachef March 22, 2010 at 5:14 pm

Very nice. My Scottish grandmother would have been pleased to have these in her recipe folder. And I love the step-by-step photos. Thanks!

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12 Pam March 22, 2010 at 6:19 pm

These look delicious! I've only made scones once and they were a disaster, no liquid in the recipe could be why. I will have to try this recipe as crystallized ginger is delicious in baked goods. Thanks!

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13 Soma March 22, 2010 at 6:42 pm

love scones. any kind and ginger and chocolate is the very much my kind.

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14 Bob March 22, 2010 at 7:39 pm

Those look wicked good, love the ginger in them. I'm going to have to make my own oat flour now too, I had no idea it was that easy.

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15 Maria March 22, 2010 at 10:02 pm

I am in love with these! I am adding them to our weekend breakfast menu! Thanks Dara!

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16 sweetlife March 23, 2010 at 12:30 am

great scones–love the flavors

sweetlife

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17 My Man's Belly March 23, 2010 at 1:16 am

What a gorgeous picture. These look delicious.

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18 citronetvanille March 23, 2010 at 5:12 am

Gorgeous scones, a the crystallized ginger is a genius idea!

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19 Laura March 23, 2010 at 6:13 pm

I don't know which I like better, the scones or the gorgeous plates you served them on!

I've nominated you and your fabulous blog for an award. I hope you can swing on over to SoCal and check it out!

Have a great day,
-Laura :)

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20 Fuji Mama March 23, 2010 at 7:52 pm

Oh my goodness, great minds think alike! I JUST made scones with candied ginger in them this morning! They're quite a bit different from yours, but still! Yours look FABULOUS!

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21 Barbara Bakes March 24, 2010 at 12:12 am

How fun to have company share their wonderful recipe with your in your kitchen. We all the the crockpot applesauce recipe too!

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22 Cristie March 24, 2010 at 4:10 am

I love using homemade oat flour, it's great to be able to make it so easily. Your scones really sound wonderful, the ginger must give them just out of this world flavor!

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23 Table Talk March 25, 2010 at 1:25 am

I remember the family applesauce recipe (which is delicious btw), so I trust these scones are equally as fantastic. Beautiful pics; love the china pattern!

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