Ginger-Pecan Scones

Serves: 3

Felicia King

1 January 1970

Based on User reviews:

43

Spice

61

Sweetness

53

Sourness

41

mins

Prep time (avg)

5.9

Difficulty

Ingredients:

3 cups

All-Purpose Flour

2 cup

Sugar (plus 1 tablespoon)

1 tbsp

Baking Powder

1.5 tsps

Ground Ginger

1 tsp

Baking Soda

12 tbsps

Unsalted Butter (1 1/2 sticks chilled, cut into 1/2-inch cubes)

1.333333 cups

Pecan Halve (toasted, chopped)

1 cup

Crystalized Ginger (plus 3 tablespoons chopped about 4 ounces)

1 cup

Buttermilk (plus 1 1/2 tablespoons)

1.5 tsps

Ginger (finely grated peeled fresh)

1 tsp

Vanilla Extract

Directions:

1

Preheat oven to 425°

2

Line large baking sheet with parchment

3

Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl

4

Add butter; using fingertips, blend butter into flour until coarse meal forms

5

Toss in pecans and 1/2 cup crystallized ginger

6

Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup

7

Form well in center of dry ingredients

8

Add buttermilk; stir with fork until moist clumps form

9

Transfer to lightly floured surface

10

Knead just until dough comes together; divide in half

11

Form each half into 6 1/2-inch disk

12

Cut each disk into 6 wedges

13

Transfer to sheet

14

Brush with 1 1/2 tablespoons buttermilk

15

Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere

16

Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes

17

Cool scones on sheet on rack

18

Preheat oven to 425°

19

Line large baking sheet with parchment

20

Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl

21

Add butter; using fingertips, blend butter into flour until coarse meal forms

22

Toss in pecans and 1/2 cup crystallized ginger

23

Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup

24

Form well in center of dry ingredients

25

Add buttermilk; stir with fork until moist clumps form

26

Transfer to lightly floured surface

27

Knead just until dough comes together; divide in half

28

Form each half into 6 1/2-inch disk

29

Cut each disk into 6 wedges

30

Transfer to sheet

31

Brush with 1 1/2 tablespoons buttermilk

32

Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere

33

Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes

34

Cool scones on sheet on rack