Preheat oven to 400°F and line
a large baking sheet with parchment paper.
In a large bowl combine flour,
sugar, baking powder, baking soda and salt.
Cut in cold butter using a pastry blender or two forks until coarse
crumbs form. Stir in oats, chopped
ginger and lemon zest. Stir in
buttermilk. Carefully blend in
raspberries and with floured hands gently knead just until dough comes
together; dough will be sticky, do not overwork.
On a floured surface, pat
dough into a round circle and cut into 8 triangles. Using a spatula, transfer scones to prepared
baking sheet, spacing 2-inches apart to allow for expansion.
Garnish tops of scones with
remaining 2 Tbsp. of oats.
Bake 25-30 minutes or until
golden brown. Transfer to cooling rack
after baking and let cool.
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