Prep 0 mins
Cook 15 mins
The instructions are as I originally found this recipe, for cutting out with a round cutter, but for scones I always pat the dough into a circle and cut it into wedges with a knife. The less the dough is handled the more tender they will be. I am not sure where this came from originally, I found it on the 'net somewhere.
- 473.18 ml all-purpose flour
- 236.59 ml sugar
- 4.92 ml baking powder
- 4.92 ml ground ginger
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml butter, cut into 8 or 10 chunks
- 177.44 ml diced dried pear half
- 118.29 ml slivered almonds, toasted and divided
- 78.07 ml chopped candied ginger
- 158.51 ml buttermilk
- 1 egg, beaten, for tops
- additional sugar, for tops
- Heat oven to 425 degrees F.
- In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Add the pears, 1/3 cup of the almonds and the candied ginger. Toss to mix them inches Mix in buttermilk just to blend. Gather into a ball and gently knead 3 or 4 times on a lightly floured surface.
- Pat or roll out 3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed.
- Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar.
- Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature. Makes 12 scones.