Scones are best
served warm and fresh, split open, and topped with curds or jam and then a
dollop of clotted cream or Devonshire cream.
Ginger Buttermilk
Scones
3
cups all-purpose flour
1
tablespoon baking powder
1
teaspoon baking soda
2
tablespoons sugar
1
stick butter, cold and cut into 1/4 inch slices
1/2 cup crystallized ginger, rinsed, dried, and
finely chopped
1
1/4 cups buttermilk
2 tablespoons melted butter
raw brown sugar for glaze
Preheat oven to 425.
In large mixing bowl, combine flour, baking
powder, baking soda, and sugar. Mix with fork. Add butter
and blend with fingertips or pastry blender until mixture resembles
coarse meal. Mix in ginger. Pour in buttermilk and stir
until combined.
Turn out onto lightly floured board and
gently knead to form smooth disk. Cut into three pieces.
Pat each into a circle, flatten lightly with palm of hand and
transfer to uncoated baking pan. Brush tops with melted butter
and sprinkle with sugar as desired. Score each into quarters.
Bake 25 minutes until golden. Cool on racks, break apart and
serve.
