Ginger Scones
Aug 9, 2022 0:41:16 GMT -5
Post by maybetoday on Aug 9, 2022 0:41:16 GMT -5
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.
link
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.
link