Ginger Scones

[maybetoday]

Ginger Scones




PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

SERVINGS

12 scones




* If you don't have buttermilk you can substitute with a tablespoon of lemon juice and 3/4 cup minus one tablespoon of regular milk.



Ingredients

3 cups (400g) all-purpose flour

3/4 cup (160g) sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (3 1/2 ounces or 110g) candied ginger (chopped into 1/4-inch pieces or smaller)

1 tablespoon lemon zest

1 tablespoon grated fresh ginger

3/4 cup (200ml) buttermilk*

10 tablespoons (5 ounces, 140g) unsalted butter, melted

1 tablespoon coarse sugar for sprinkling on top, optional




Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.



Whisk together dry ingredients:

In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.



Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.



Add butter, buttermilk:

Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.


Form into wedges:

Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.


Bake:

Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.

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