Ginger-Pecan Scones

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READY IN: 30mins
SERVES: 12
YIELD: 12 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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