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

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.

 Makes 12