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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From April 2011 Bon Appetit - These look like they would be perfect for a brunch with friends! Ingredients:
3 cups all-purpose flour |
2/3 cup plus 1 tablespoon sugar |
1 tablespoon baking powder |
1 1/2 teaspoons ground ginger |
1/2 teaspoon baking soda |
12 tablespoons chilled unsalted butter, cut into 1/2-inch cubes |
1 1/3 cups pecan halves, toasted, chopped |
1/2 cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces) |
1 cup buttermilk |
1 1/2 tablespoons buttermilk |
1 1/2 teaspoons finely grated peeled fresh ginger |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 425°F; line large baking sheet with parchment.
2. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.
3. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger.
4. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.
5. Form well in center of dry ingredients.
6. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface.
7. Knead just until dough comes together; divide in half.
8. Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet.
9. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
10. Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes.
11. Cool scones on sheet on rack.
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