Ginger Buttermilk Scones

Light, flaky and moist! One of our guests' favorites! Try different add ins instead of ginger like dried cranberries and slice almonds or dried pineapple and creative!

3 cups all-purpose flour
1 tab. baking powder
1 tea. baking soda
2 tab. sugar (add 2 add'l tab. sugar to other flavors)
1 stick butter (cold and cut into 1/4 inch slices)
1/4 - 1/3 cup of crystallized ginger, finely chopped
1 1/4 cups buttermilk
2 tab. melted butter/raw sugar for glazing (optional)

Preheat oven to 400 degrees

In large mixing bowl, combine flour, baking powder, soda and sugar. Mix with fork or pastry blender. Add butter and blend with fingers or pastry blender until mixture resembles coarse meal. Mix in ginger. (You can complete to this stage night before and then finish next steps just before baking) Add buttermilk and stir to combine. Turn out onto lightly floured board and "gently" knead to form a smooth disk. Cut this into 4 equal pieces. Shape each piece into a circle, flatten lightly (3/4-1 inch thick) with palm of hand (don't overwork the dough) and transfer to baking sheet covered with baking parchment. Score each disk lightly with knife into 4 triangles and brush each with butter and sprinkle lightly with raw sugar. Bake 20 minutes or until golden.

You can vary this recipe by using the following rather than the ginger: dried fruits, nuts or some fresh fruits like pears, peaches or apples. (Apples and pears are very nice along with the ginger.) Fresh berries do not work well.

Wrap your leftover scones in foil and then place in a large zip bag and freeze (up to a month.) Take out of freezer and put into a 225 degreesF oven with top of foil unwrapped slightly for about 30 min. until warm -- tastes almost fresh-baked!!

Recipe Summary:
Yield: 16
Prep Time: 15 minutes max.
Cook Time: 20 minutes

Recipe Provided By:
Conifer House Bed and Breakfast
Flagstaff, AZ

Flagstaff Bed and Breakfast Inns