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Ingredients Jump to Instructions ↓

  1. 3 cups all purpose flour (400 g)

  2. 3/4 cup sugar (160 g)

  3. 1 teaspoon baking soda

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 3/4 cup candied ginger (chopped into 1/4-inch pieces or smaller) (3 1/2 ounces or 110 g)

  7. 1 Tbsp lemon zest

  8. 1 Tbsp grated fresh ginger

  9. 3/4 cup buttermilk* (200 ml)

  10. 10 Tbsp (5 ounces, 140 g) unsalted butter, melted

  11. 1 Tbsp coarse sugar for sprinkling on top If you don't have buttermilk you can substitute with a Tbsp of lemon juice and 3/4 cup minus one tablespoon of regular milk.

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.

  2. In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

  3. Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

  4. Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

  5. Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag. Yield: Makes 12 scones.

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