Oat Ginger Pecan Scones

This recipe has nothing to do with the CSA, and everything to do with my current baking obsession. And Pinterest and Tastespotting obsessions. Tastespotting is a food blog aggregator that you can search for ingredients. I am not sure how they filter stuff yet, but it looks as if most of the recipes come from legit blogs and not about.com or whatever. Pinterest is the obsession du jour. I use it to bookmark recipes I want to try and document recipes I have tried. And a ton of other stuff, some of which is a time suck but it’s fun anyway.  I found this recipe on Tastespotting and made some of my own modifications. It was delicious – not dry, but nicely crumbly and went beautifully with a Meyer lemon curd I’d whipped up the night before. I made them into fun heart and moon shapes to entice my toddler, but she continues to be unimpressed with my baking. More for me!

1 3/4 cups  all-purpose flour
1/2 cup whole-wheat pastry flour
1/2 cup old fashioned rolled oats
3/4 teaspoon kosher salt
1 HEAPING tablespoon baking powder
1/4 cup real maple syrup
1/4 cup, plus 2 tablespoons half and half
1 tsp vinegar
3/4 cup (1 1/2 sticks) unsalted, cold butter, cut into small cubes
1/2 cup chopped pecans
1/4 cup minced candied ginger
About 1 tablespoon turbinado sugar, for sprinkling on the tops

Preheat oven to 400 degrees.

Combine dry ingredients except oats in food processor and pulse. Add butter and pulse until it resembles cornmeal. Pour into a bowl, and stir in oats. In a small bowl, whisk together cream, maple syrup, and vinegar. Add to dry ingredients and stir until just combined. Fold in ginger and pecans. (This would be a great place to add or sub any other ingredients you might enjoy – white chocolate chips, berries, or pears come to mind.)

Flour your cooking surface and pat the dough to uniform 1 inch + thickness. At this point you can either use cutters to make desired shapes, or just create a round and cut into wedges. Place scones on a cookie sheet covered in parchment and bake for 10-12 minutes or until slightly golden. Enjoy warm with the topping of your choice. (Nutella is really, really good on them. I’m just saying.)

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