Ginger-Pecan Scones
Delicious homemade scones featuring the warm spice of ginger and toasted pecans. These buttery, tender scones are loaded with crystallized ginger pieces and chopped pecans, perfect for breakfast or afternoon tea.
Ingredients
- •3 cups all purpose flour
- •⅔ cup sugar
- •1 tablespoon baking powder
- •1½ teaspoons ground ginger
- •½ teaspoon baking soda
- •12 tablespoons unsalted butter
- •1⅓ cups pecan halves
- •½ cup crystallized ginger
- •1 cup buttermilk
- •1½ teaspoons fresh ginger
- •1 teaspoon vanilla extract
Cooking Instructions
- 1.
Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
15 min
- 2.
Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.
20 min