- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon powdered ginger
- 1/2 cup(1 stick) unsalted butter, cold and cut into pieces
- 1/2 cup crystallized ginger, chopped into small pieces
- Zest of 1 large lemon
- 2/3 cup buttermilk
- Egg mixture for brushing tops of scones:
- 1 large egg, lightly beaten
- 1 tablespoon milk
- Preheat oven to 400 degrees F and place rack in middle or top 1/3rd of oven. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and powdered ginger. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over-mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles).
- Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
- Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
Makes 6 or 8 scones.
Tip: Once you have cut the scones, they can be transferred to a cookie sheet
and frozen, then double-bagged for freezer storage. When you want fresh
scones, take out the quantity you want, and bake as normal. You may need to add a minute or 2 to the baking time. You don't need to thaw scones! Just
put scones on parchment-lined sheet while you preheat oven.