Ginger Scones Recipe

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Candied Ginger

  4 ounce or 112g

• Lemon zest

  3 tsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Butter

  Salted

  10 tbsp or 142g

• Buttermilk

  Milk, fluid, cultured, lowfat

  ¾ cup or 184g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

Directions

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
3. Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
4. Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.
5. Bake for 18-20 minutes. Cool on a rack for 5 minutes before eating.
6. To store, allow first to cool to room temperature, then seal in a freezer bag.

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