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“From April 2011 Bon Appetit - These look like they would be perfect for a brunch with friends!”
READY IN:
30mins
SERVES:
12
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  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.

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