Ginger-Pecan Scones

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

• Ready In: 30 mins
• Serves: 12
• Yields: 12 scones

Ingredients

• 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.