Ingredients
8
8 servings
- •2 ¼ cups all-purpose flour
- •3 tablespoons white sugar
- •1 ½ teaspoons ground ginger
- •½ teaspoon ground cardamom
- •2 teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •½ cup unsalted butter, frozen
- •½ cup finely chopped crystallized ginger
- •1 cup buttermilk
- •1 egg
- •1 ½ teaspoons vanilla extract
- •1 egg
- •1 teaspoon water
- •3 tablespoons coarse sugar, or as needed (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Whisk flour, sugar, ginger, cardamom, baking powder, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater. Toss until mixture resembles coarse crumbs. Mix in chopped ginger.
- Whisk buttermilk, egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined. Add to dry ingredients and mix just until no dry clumps of flour remain; dough will be somewhat sticky.
- Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle. Lightly flour your hands if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
- Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.
Nutritional Facts
Per 8 servings
- Calories: 320
- Carbohydrate: 43g
- Fat: 13g
- Fiber: 1g
- Protein: 6g
- Sugar: 13g
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