Ginger Scones

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, whisk the flour, sugar, baking soda, baking powder, and salt together vigorously. Add the candied ginger, lemon zest, and fresh ginger and stir until evenly distributed.

3. 3

   Make a well in the middle of the dry mixture and pour in the melted butter and buttermilk. Stir gently with a wooden spoon just until the dough comes together — it should look rough and shaggy. Avoid over-mixing.

4. 4

   Divide the dough into two equal portions and shape each into a circle about 1 inch thick and 6 inches across on a lightly floured surface. Cut each circle into 6 wedges and arrange them on the prepared baking sheet, leaving at least an inch between each. Scatter coarse sugar over the tops.

5. 5

   Bake for 18–20 minutes at 400°F (200°C). Let the scones rest on a wire rack for 5 minutes before serving. To store, cool completely to room temperature, then place in a sealed freezer bag.