- 12
- 30 mins
- 30 mins
Ingredients
- 3 c. flour
- 2/3 c. plus 1 tbl. sugar
- 1 tbl. baking powder
- 1 1/2 tsp. ginger
- 1/2 tsp. baking soda
- 12 tbls ( i 1/2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
- 1 1/2 c. pecan halves, toasted and chopped
- 1/2 c. plus 3 tbls. chopped crystallized ginger (4 ozs.)
- 1 c. plus 1 1/2 tbl. buttermilk
- 1 1/2 tsps. finely grated peeled fresh ginger
- 1 tsp. vanilla extract
Preparation
Step 1
Preheat oven to 425.
Line large baking sheet with parchment. Whisk flour, 2/3 c. sugar, baking powder, ground ginger, 3/4 tsp. salt, and baking soda in a large bowl. Add butter; using finger tips, blend butter into flour until coarse meal forms. Toss in pecans, and 1/2 c. crystalized ginger.
Whisk 1 c. buttermilk,grated ginger, and vanilla in a measuring cup. Form a well in the dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer unto lightly floured surface.
Knead until dough comes together; divide in half. Form each half into a 6 1/2 inch disk. Cut each into 6 wedges. Transfer to sheet.
Brush with 1 1/2 tbls. buttermilk. Sprinkle with 1 tbl. sugar, and 3 tablespoons crystalized 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 a rack.