Ginger Oat Scones

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With all the colds and flus flying around right now, we're taking every opportunity to boost our immunity, including our weekend baking! Ginger has long been known to sooth the stomach and the throat as well as help to kick colds out the door, and these scones are so deliciously spicy they'll warm you up in an instant. The oats in these scones give them a substantial body and toastiness, but you can top them with sliced almonds or macadamia its if you're looking for even more nutty richness.

Makes 1 dozen scones

• 1 1/2 cups rolled oats

• 1 1/2 cups all-purpose flour

• 1/4 cup granulated sugar

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 cup cold unsalted butter, cut into 1/2" cubes

• 1/2 cup whipping cream

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1/3 cup candied ginger, roughly cut

Preheat oven to 425 degrees.

In a food processor, combine the flour, sugar, baking powder, salt: pulse a few times to combine. Add the butter chunks to the flour mixture and pulse until mixture is the size of small peas.

In a mixing bowl, whisk together the egg, whipping cream, and vanilla. Add the flour mixture and the oats to the cream mixture and stir until almost mixed. Add the ginger and continue mixing just until mixture comes together in a ball.

On a lightly floured surface, divide ball in half and shape each half into a thick disk. Roll each half into a 6" circle, about 1" thick. Cut each circle into 6 wedges, and place on a parchment lined baking sheet. Allowing at least 1” between each scone. Brush with additional cream and sprinkle lightly with sugar.

Bake 10 to 15 minutes or slightly golden and risen.