Ginger Scones Recipe

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Candied Ginger

  4 ounce or 112g

• Lemon zest

  3 tsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Butter

  Unsalted

  10 tbsp or 142g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking soda, baking powder, and salt. Stir in the finely chopped candied ginger, lemon zest, and grated fresh ginger until evenly distributed.
3. Make a well in the center and pour in the melted butter and buttermilk. Stir gently until the dough is just moistened and shaggy; do not overmix.
4. Turn the dough onto a lightly floured surface. Divide into two pieces and pat each into a 6-inch round about 1 inch thick. Cut each round into 6 wedges, transfer to the prepared sheet with space between, and sprinkle the tops with the coarse sugar.
5. Bake until golden, 18–20 minutes. Cool on a wire rack for 5 minutes before serving.
6. To store, cool completely, then seal in an airtight bag or container; freeze for longer storage.