Ginger Scones
Ingredients
- 400 g all-purpose flour
- 160 g sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 110 g candied ginger
- 1 tablespoon lemon zest
- 1 tablespoon fresh ginger
- 200 ml buttermilk
- 140 g unsalted butter
- 1 tablespoon coarse sugar
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Instructions
- Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
- 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.
- 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.
- 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 at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.,To store, allow first to cool to room temperature, then seal in a freezer bag.
Source
Original recipe: View Original