Ginger cream scones are a classic, but I rarely have cream on hand. So Sunday morning, with a hankering for ginger scones, I made up a new recipe.

Taking inspiration from an excellent ginger muffin recipe, I included oats in the scones. A touch of vanilla rounded out the flavours for a thoroughly delicious breakfast. In fact they were so good, they all vanished before I thought to take a photo of them. (the photo here is of some previous scones I made–honestly they look just like the ginger scones.)

Here’s what I did, in case you’d like to try it too.

1 1/2 cups all purpose flour
1 cup quick cooking rolled oats
1/2 tsp salt
3 Tbs brown sugar (next time I’ll use just 1 1/2 Tbs—this was a bit too sweet for my taste)
2 tsp baking powder
100 g cold butter
1/2 cup crystallised ginger, finely chopped
1 egg
1/2 cup + 1 Tbs milk
1 tsp vanilla

Combine the flour, oats, salt, sugar and baking powder in a large bowl. Cut the butter in with a pastry knife until the mixture looks like coarse meal. Stir in the crystallised ginger.

Whisk together the egg, milk and vanilla in a small bowl, and then combine with the flour mixture. Knead gently a few times until the dough comes together in a ball. On a floured surface, pat the dough into a disk about 1.5 cm thick.

Bake at 210℃ for about 15 minutes until nicely browned.