Super gingery buttermilk scones, made with both candied and fresh ginger, with a hint of lemon.
I hope so, because that’s exactly what is happening with these ginger scones.
My brother’s girlfriend Shelley brought a batch by the other day and I couldn’t stop eating them.
Elise Bauer
I’ve made only the slightest adjustments to Shelley’s recipe.
(If you do so, you may need to add a little more buttermilk).
Baking powder that is older than six months tends to be flat.
Elise Bauer
Line a large baking sheet with parchment paper.
Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk.
Elise Bauer
Gently mix with a wooden spoon until the flour mixture is just moistened.
The mixture should look very shaggy.
Slice each round into 6 wedges.
Elise Bauer
Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
Sprinkle with coarse sugar.
Bake at 400F (or 200C) for 18-20 minutes.
Elise Bauer
Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.
Links:
How to Make Candied Gingerby David Lebovitz
Elise Bauer
Elise Bauer
Elise Bauer
