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