A light and buttery scone with a good hit of ginger flavor.
Ingredients
- ¼ cups all-purpose flour: 2 piece
- white sugar: 3 Tbsp
- ½ teaspoons ground ginger: 1 piece
- ground cardamom: 0.5 tsp
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- unsalted butter, frozen: 0.5 cup
- crystallized ginger: 0.5 cup (finely chopped)
- buttermilk: 1 cup
- egg: 1 piece
- ½ teaspoons vanilla extract: 1 piece
- egg: 1 piece
- water: 1 tsp
- coarse sugar: 3 Tbsp (or as needed, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
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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.
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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.
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Whisk egg and water until combined. Gently brush the top of each scone with the egg wash. Sprinkle with coarse sugar.
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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.
