How To Make Gingery Buttermilk Scones
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Serves:
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons crystallized ginger, finely chopped
- 1 tablespoon milk
- 1 tablespoon coarse sugar (such as turbinado or demerara sugar)
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground ginger.
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Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
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In a separate bowl, whisk together the buttermilk and vanilla extract. Pour the buttermilk mixture into the dry ingredients and stir until just combined.
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Gently fold in the chopped crystallized ginger.
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Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
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Using a floured biscuit cutter or a glass, cut out scones from the dough and place them on the prepared baking sheet.
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Brush the tops of the scones with milk and sprinkle with coarse sugar.
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Bake for 15-20 minutes, or until the scones are golden brown.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 280kcal
- Total Fat : 9g
- Saturated Fat : 5g
- Cholesterol : 23mg
- Sodium : 362mg
- Total Carbohydrates : 45g
- Dietary Fiber : 1g
- Sugar : 9g
- Protein : 5g
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