This dish is quickly becoming a family favorite around here. You can serve it for breakfast (hash browns), a quick lunch, or a dinner side. I like that kind of versatility!

These scones mix candied ginger with oats, and are a real zinger! One bite and this distant voice inside was enlisting a wake up call from deep within my bones.

I adapted this recipe from one a friend gave me, and I think she pilfered it from a package of Bob’s Red Mill something-or-other. It might loosely resemble that original recipe, but I made changes from her changes. Ah, how I love the evolution of a recipe!

Hanna developed this recipe for our coffee brunch in February 2011. The bold flavor matches well with tomatoes and hearty greens.