Description
Crisp, light, and tender, these scones are an amazing breakfast treat!
Ingredients
Scale
- 2 1/4 cups flour (284 g)
- 1/4 cup sugar (57 g)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons very cold unsalted butter, cut into 6 pieces (113 g)
- 1/2 teaspoon ground ginger
- 1/4 cup chopped candied ginger (35 g)
- 3/4 cups buttermilk (175 ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 F (200 C)
- In a mixing bowl, combine flour, sugar, baking powder, soda, and salt
- Cut the butter into the flour mixture with a pastry blender or two knives until pea sized. Using your hands to blend the butter in would warm the butter, and you’d lose some of the flaky layers in your scones.
- Mix in the ground ginger and candied ginger until well distributed
- Combine the buttermilk and vanilla, pour over dry ingredients
- Using a spatula or wooden spoon, gently mix just until the dry ingredients are moist and come together
- Scrap the dough onto a lightly floured surface, knead just to combine
- Shape the dough into a 7 inch (18 cm) circle
- Cut into eight wedges with a lightly floured knife or bench scrapper
- Line a baking sheet with parchment paper
- Arrange the wedges, 2 inches (5 cm) apart on the prepared pan
- Bake for approximately 18 minutes, until golden brown
- Cool for 15 minutes before serving