Name: Ginger Scones
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: All-purpose flour - 2 ¼ cups; White sugar - 3 tablespoons; Ground ginger - 1 ½ teaspoons; Ground cardamom - ½ teaspoon; Baking powder - 2 teaspoons; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Unsalted butter, frozen - ½ cup; Finely chopped crystallized ginger - ½ cup; Buttermilk - 1 cup; Egg - 1; Vanilla extract - 1 ½ teaspoons; Egg - 1; Water - 1 teaspoon; Coarse sugar, or as needed (Optional) - 3 tablespoons

Ingredients for - Ginger Scones

1. All-purpose flour 2 ¼ cups

2. White sugar 3 tablespoons

3. Ground ginger 1 ½ teaspoons

4. Ground cardamom ½ teaspoon

5. Baking powder 2 teaspoons

6. Baking soda ½ teaspoon

7. Salt ½ teaspoon

8. Unsalted butter, frozen ½ cup

9. Finely chopped crystallized ginger ½ cup

10. Buttermilk 1 cup

11. Egg 1

12. Vanilla extract 1 ½ teaspoons

13. Egg 1

14. Water 1 teaspoon

15. Coarse sugar, or as needed (Optional) 3 tablespoons

How to cook deliciously - Ginger Scones

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.

3 . Stage

Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.

4 . Stage

Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.

5 . Stage

Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.

6 . Stage

Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.