Mini Ginger Scones

Name: Mini Ginger Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 mini scones, 16 serving(s)
Ingredients: 2 cups flour; 1/4 cup sugar; 1 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter, cold and cut into pieces; 1/4 cup candied ginger, diced; 1/2 teaspoon cinnamon; 1/4 teaspoon cardamom; 1 pinch clove; 3/4 cup buttermilk

Submitted by Princess Lisa

"Recipe for mini-scone pan. I have made these vegan with soy-milk and vegan margarine and they taste just as good as the dairy version. For regular scones this would make 8 scones with a couple minutes added to the cooking time."

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Ready In:: 30mins
Ingredients:: 11
Yields:: 16 mini scones
Serves:: 16

ingredients

2 cups flour
¹⁄₄ cup sugar
1 ¹⁄₄ teaspoons baking powder
¹⁄₄ teaspoon baking soda
¹⁄₄ teaspoon salt
¹⁄₂ cup butter, cold and cut into pieces
¹⁄₄ cup candied ginger, diced
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon cardamom
1 pinch clove
³⁄₄ cup buttermilk

directions

Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in candied ginger. Add buttermilk to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.