Ginger-Pecan Scones

alligirl's Note:

From April 2011 Bon Appetit - These look like they would be perfect for a brunch with friends!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 scones

• 3 cups all-purpose flour
• 2/3 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 12 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/3 cups pecan halves, toasted, chopped
• 1/2 cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces)
• 1 cup buttermilk
• 1 1/2 tablespoons buttermilk
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 425°F; line large baking sheet with parchment.
2. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.
3. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger.
4. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.
5. Form well in center of dry ingredients.
6. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface.
7. Knead just until dough comes together; divide in half.
8. Form each half into 61/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet.
9. Brush with 11/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
10. Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes.
11. Cool scones on sheet on rack.