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Categories:
all-purpose sugar baking soda baking powder salt candied ginger lemon zest ginger buttermilk unsalted butter coarse sugar
Viewed: 17 - Published at: 4 years agoIngredients
- 3 cups all-purpose flour or 400 g all-purpose flour
- 34 cup sugar or 160 g sugar
- 1 teaspoon baking soda
- 12 teaspoon baking powder
- 14 teaspoon salt
- 34 cup candied ginger (chopped into 1/4-inch pieces or smaller)
- 1 tablespoon lemon zest
- 1 tablespoon grated fresh ginger
- 34 cup buttermilk (if you don't have buttermilk you can substitute with a tbsp of lemon juice and 3/4 cup minus one tab) or 200 ml buttermilk (if you don't have buttermilk you can substitute with a tbsp of lemon juice and 3/4 cup minus one tab)
- unsalted butter, melted
- 1 tablespoon coarse sugar, for sprinkling on top (optional)
Method
- Ginger Scones Recipe.
- Prep time: 10 minutesCook time: 20 minutes.
- As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder.
- Baking powder that is older than six months tends to be flat.
- So, mark your can with the date you bought it, and then replenish when it is over 6 months old.
- METHOD.
- 1 Preheat oven to 400F (or 200C).
- 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 400F (or 200C) 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.
