Ginger-Pecan Scones

Directions

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