Crystallized
Ginger Scones:
Prep time: 20 minutes
Cooking time: 12 – 15 minutes
Makes about 10 scones
·
2 cups flour
·
1 Tbsp. baking powder
·
½ tsp baking soda
·
½ tsp salt
·
¼ cup sugar
·
½ cup cold butter, cut into small
pieces (or grated)
·
1/3 cup crystallized ginger, chopped
into small pieces
·
1 cup buttermilk (Note: If you don’t use much buttermilk and don’t
want to buy a carton, you can get dried buttermilk powder to reconstitute with
water, at the Bulk Barn at Cowichan Common)
·
1 large egg, beaten
Place the oven rack in the middle of
the oven. Preheat the oven to 425
F. Place the flour, baking powder,
baking soda, salt and sugar in a bowl and stir to combine. Add the butter and work with a pastry cutter,
or your fingertips until the mixture is the size of small peas. Mix in the ginger. Gently stir in the buttermilk and mix until
just incorporated (dough will feel a little wet). Do not over mix or scones will be tough. Turn onto a floured surface and with floured
hands gently knead the dough until it just holds together. Pat out into a circle that is 1-inch
thick. Cut dough into rounds and place
on a non-stick or parchment lined baking sheet.
Brush tops with beaten egg. Bake 12 – 15 minutes until puffed and
golden.
