Ginger Pecan Scones

12 ingredients
4 steps

Ingredients

  • 3 cubes All-purpose Flour
  • 2/3 cups Sugar, Plus 1 Tablespoon To Sprinkle On Scones
  • 1 Tablespoon Baking Powder
  • 1-1/2 teaspoon Ground Ginger
  • 3/4 teaspoons Salt
  • 1/2 teaspoons Baking Soda
  • 12 Tablespoons Unsalted Butter, Chilled
  • 1-1/3 cup Pecans
  • 1/2 cups Crystalized Ginger, Plus 3 Tablespoons To Sprinkle On Scones
  • 1 cup Buttermilk, Plus 1 1/2 Tablespoons To Brush On Scones
  • 1-1/2 teaspoon Fresh Ginger
  • 1 teaspoon Vanilla Extract

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

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