 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
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 (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
1 1/3 cups pecan halves, toasted, chopped |
1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces) |
1 cup plus 1 1/2 tablespoons buttermilk |
1 1/2 teaspoons finely grated peeled fresh ginger |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
2. Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
3. Per serving: 371 calories, 20 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
|
|