Scone Dough

1 3/4 cups (245 grams) all purpose flour
3/4 cup (60 grams) old fashioned rolled oats
1/3 cup (72 grams) light brown sugar
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (113 grams) cold unsalted butter, cut into pieces
Zest of 1 lemon (optional)
1/3 cup (35 grams) dried cranberries or cherries (optional)
1/2 cup (120 ml) buttermilk
2 1/2 tablespoons unsulphured molasses
1 teaspoon pure vanilla extract

Egg Wash:

1 large egg
1 tablespoon milk or cream

Maple Glaze:

1/2 cup (50 grams) sifted confectioners (powdered or icing) sugar
1 1/2 tablespoons pure maple syrup
1 - 2 teaspoons cream or milk

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of
oven. Line a baking sheet with parchment paper. In a large bowl, whisk
together the flour, oats, sugar, spices, baking powder, baking soda and
salt. Cut the butter into small pieces and blend into the flour mixture
with a pastry blender or two knives. The mixture should look like coarse
crumbs. Stir in the lemon zest and dried cranberries, if using. In a
separate bowl mix together the buttermilk, molasses and vanilla and then
add the buttermilk mixture to the flour mixture. Mix just until the dough
comes together. Do not over mix the dough. Transfer to a lightly floured
surface and knead dough gently four or five times and then pat the dough
into a circle that is about 7 inches (18 cm) round and about 11/2 inches
(3.75 cm) thick. Cut this circle in half, then cut each half into 3
pie-shaped wedges (triangles). Place the scones on the baking sheet.
Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and
brush the tops of the scones with this mixture.

Place the baking sheet inside another baking sheet to prevent the bottoms
of
the scones from over browning. Bake for about 20 minutes or until golden
brown and a toothpick inserted in the middle comes out clean. Transfer
to
a wire rack to cool.

To Glaze:

Mix together the glaze ingredients, adding more sugar or milk until you
get the desired consistency. It needs to be thin enough that it can be
drizzled over the tops of the cooled scones. With a spoon drizzle the
glaze over the tops of the scones and let dry. Makes 6 scones.



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