Cranberry Ginger Scones

For the scones:
Preheat oven to 425° F.

In the bowl of a stand mixer, mix flour, sugar, baking powder, oats, cranberries, and ginger chips. Cut up butter and add it into the flour mixture, mixing on low speed for 1 minute.

In a small bowl mix egg and milk until blended then add to the flour mixture. Then add honey and mix on low speed until fully incorporated. The batter will be a dough-like consistency.

With a large scoop, place dough onto a greased cookie sheet, leaving an inch or two between. Do not flatten. Set aside.

For the topping:
Brush the tops and sides of each scone with milk and sprinkle each with about 1/4 teaspoon or less of sugar.

Bake for 13-15 minutes or until a toothpick inserted in the middle of one comes out clean.

Remove from oven and carefully place scones on a cooling rack with wax paper underneath. Scones will be extra hot due to the sugar.

For the glaze:
In a small bowl whisk together powdered sugar, milk and vanilla until smooth. Using the whisk, drizzle the scones with as much or as little glaze as you prefer.

You can wait for the glaze to set or go ahead and eat one!