- 12
- 30 mins
- 30 mins
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 crystalized 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
Preparation
Step 1
Preparation
Preheat oven to 425°. 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 6 1/2-inch disk. Cut each
disk into 6 wedges. Transfer to sheet. Brush
with 1 1/2 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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