Super Ginger Buttermilk Scones made with candied and fresh ginger with a hint of lemon.
If a scone is tender on the inside and not hard or dried out at all, does it still count as a scone?
I hope so, because that’s what’s happening with these Ginger Scones.
These scones are topped with sweet chunks of candied ginger, and there’s also some lemon zest for a little citrusy kick.
I made only minimal changes to Shelley’s recipe. She uses a combination of 2 cups whole wheat flour and 1 cup all-purpose flour, although I found that I liked the all-purpose flour version better.
Feel free to swap out up to two-thirds of the flour with whole wheat flour if you prefer whole wheat flour. (If you do this you may need to add a little more buttermilk).
ginger cakes
As with any baking recipe that relies to some extent on the leavening power of baking soda, be sure to use relatively fresh baking soda. Baking soda older than six months has a tendency to go flat. So mark your can with the date of purchase and then refill if it’s over 6 months old.
*If you don’t have buttermilk, you can substitute 1 tablespoon lemon juice and 3/4 cup minus 1 tablespoon regular milk.
ingredients
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3 cups (400G) all purpose flour
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3/4 cup (160G) sugar
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/4 teaspoon Salt
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3/4 cup (3 1/2 ounces or 110G) glazed ginger (chopped into 1/4 inch pieces or smaller)
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1 tablespoon Lemon peel
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1 tablespoon grated fresh ginger
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3/4 cup (200ml) buttermilk*
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10 tablespoons (5 ounces, 140G) unsalted buttermelted
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1 tablespoon coarse sugar for sprinkling, optional
method
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Preheat oven, prepare baking tray:
Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
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Whisk dry ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Stir in the candied ginger, lemon zest, and fresh ginger until evenly combined.
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Add butter, buttermilk:
Make a well in the center of the flour and pour in the melted butter and buttermilk. Mix gently with a wooden spoon until the flour mixture is just wet. Don’t overmix! The mixture should look very shaggy.
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Shape into wedges:
Divide the mixture into two balls and flatten each on a floured surface into a 1 inch thick, 6 inch wide circle. Cut each round into 6 wedges. Place at least 1 inch (2.5 cm) apart on parchment-lined baking sheet. Sprinkle with coarse sugar.
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Bake:
Bake at 400°F (or 200°C) for 18-20 minutes. Let cool on a wire rack for 5 minutes before eating.
To store, allow to cool to room temperature first, then seal in a freezer bag.
Links:
How to Make Candied Ginger by David Lebovitz
| nutritional information (per serving) | |
|---|---|
| 299 | calories |
| 10g | Fat |
| 49g | carbohydrates |
| 4g | protein |
