Ginger Pecan Scones

Ginger  Pecan Scones
Ginger  Pecan Scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    cups all purpose flour

  • 2/3

    cup plus 1 tablespoon sugar

  • 1

    tablespoon baking powder

  • 1 1/2

    teaspoons ground ginger

  • 1/2

    teaspoon baking soda

  • 12

    tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

  • 1 1/3

    cups pecan halves, toasted, chopped

  • 1/2

    cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces)

  • 1

    cup plus 1 1/2 tablespoons buttermilk

  • 1 1/2

    teaspoons finely grated peeled fresh ginger

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 425°F. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere. Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack

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