Name: Ginger Scones
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 cups all purpose flour (400 g) -; 3/4 cup sugar (160 g) -; 1 teaspoon baking soda -; 1/2 teaspoon baking powder -; 1/4 teaspoon salt -; 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g) -; 1 tablespoon lemon zest -; 1 tablespoon grated fresh ginger -; 3/4 cup buttermilk* (200 ml) -; 10 tablespoons (5 ounces, 140 g) unsalted butter, melted -; 1 tablespoon coarse sugar for sprinkling on top (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Ginger Scones

1. 3 cups all purpose flour (400 g) -

2. 3/4 cup sugar (160 g) -

3. 1 teaspoon baking soda -

4. 1/2 teaspoon baking powder -

5. 1/4 teaspoon salt -

6. 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g) -

7. 1 tablespoon lemon zest -

8. 1 tablespoon grated fresh ginger -

9. 3/4 cup buttermilk* (200 ml) -

10. 10 tablespoons (5 ounces, 140 g) unsalted butter, melted -

11. 1 tablespoon coarse sugar for sprinkling on top (optional) -

How to cook deliciously - Ginger Scones

1. Stage

Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.

2. Stage

Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

3. Stage

Add butter, buttermilk: Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

4. Stage

Form into wedges: Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

5. Stage

Bake: Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag. Links: How to Make Candied Ginger by David Lebovitz