Ginger-pecan Scones

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3 cups all-purpose flour
• 2/3 cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon baking soda
• 12 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/3 cups pecan halves, toasted, chopped
• 1/2 cup plus 3 tablespoons chopped crystallized ginger (about 4 ounces)
• 1 cup buttermilk
• 1 1/2 tablespoons buttermilk
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 425°f; line large baking sheet with parchment.
• 2 whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl.
• 3 add butter; using fingertips, blend butter into flour until coarse meal forms. toss in pecans and 1/2 cup crystallized ginger.
• 4 whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup.
• 5 form well in center of dry ingredients.
• 6 add buttermilk; stir with fork until moist clumps form. transfer to lightly floured surface.
• 7 knead just until dough comes together; divide in half.
• 8 form each half into 61/2-inch disk. cut each disk into 6 wedges. transfer to sheet.
• 9 brush with 11/2 tablespoons buttermilk. sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
• 10 bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes.
• 11 cool scones on sheet on rack.