GINGER PECAN SCONES

By BobD

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

Details

Servings 12
Adapted from epicurious.com

Preparation

Step 1

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.