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Ginger Scones Recipe.
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Prep time: 10 minutesCook time: 20 minutes.
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As with any baking recipe that relies to some degree on the leavening power of baking powder, make sure you are using relatively fresh baking powder.
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Baking powder that is older than six months tends to be flat.
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So, mark your can with the date you bought it, and then replenish when it is over 6 months old.
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METHOD.
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1 Preheat oven to 400F (or 200C).
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Line a large baking sheet with parchment paper.
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2 In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.
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Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
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3 Create a well in the center of the flour, pour in the melted butter and the buttermilk.
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Gently mix with a wooden spoon until the flour mixture is just moistened.
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Don't over-mix!
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The mixture should look very shaggy.
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4 Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle.
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Slice each round into 6 wedges.
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Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
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Sprinkle with coarse sugar.
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5 Bake at 400F (or 200C) for 18-20 minutes.
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Cool on a rack for 5 minutes before eating.
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To store, allow first to cool to room temperature, then seal in a freezer bag.
