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.

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