Ingredients
The following ingredients have 4 Servings
- 3 cups Gold Medal™ unbleached all-purpose flour
- 2/3 cup plus 1 tbsp sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1 1/2 sticks chilled, unsalted butter, cut into 1/2-inch cubes
- 1/3 cup pecan halves, chopped
- 1/4 cup plus 2 tbsp chopped crystallized ginger
- 1 cup buttermilk
- 2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon vanilla extract
Instruction
- Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine flour, 2/3 cup sugar, salt, baking powder, ground ginger and baking soda.
- Add butter gradually, softening between fingers before blending into batter. Mix until a coarse meal forms.
- Add pecans and 1/4 cup crystallized ginger.
- In a separate bowl, whisk most of the buttermilk (leave about 1 tbsp aside for later), grated ginger and vanilla. Form a well in the center of the dry ingredients and pour in buttermilk mixture. Mix until just combined and the dough is shaggy.
- Using an ice cream scoop, scoop out a generous amount of dough and place on baking sheet. You should have about 12 scones once all the dough is scooped.
- Brush the tops of the scones with remaining buttermilk, 1 tbsp sugar and 2 tbsp crystallized ginger; press to adhere.
- Bake scones about 20 minutes, until golden brown and when a toothpick inserted in the center comes out clean. Allow to cool 10 minutes before serving.
