Description
A light and buttery scone with a good hit of ginger flavor.
Ingredients
- 2 ¼ cups all-purpose flour
- 3 tablespoons white sugar
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cardamom
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ½ cup finely chopped crystallized ginger
- 1 cup buttermilk
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 egg
- 1 teaspoon water
- 3 tablespoons coarse sugar, or as needed (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour
- sugar
- ginger
- cardamom
- baking powder
- baking soda
- and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk
- egg
- and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned
- 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 8