Lemon Ginger Scones

By stephanie jaworski

Steps

Preheat oven to 400 degrees f and place rack in middle of oven.

Line a cookie sheet with parchment paper.

In a large bowl , whisk together the flour , sugar , baking powder , baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.

The mixture should look like coarse crumbs.

Stir in the chopped crystallized ginger and lemon zest.

Add the buttermilk to the flour mixture and stir just until the dough comes together.

Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 11 / 2 inches thick.

Cut this circle in half , then cut each half into 3 or 4 pie-shaped wedges.

Place the scones on the baking sheet.

Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.

Bake for about 20 to 25 minutes or until golden brown and a t.

Ingredients

all-purpose flour, granulated sugar, baking powder, baking soda, salt, unsalted butter, crystallized ginger, lemon, zest of, buttermilk, egg, milk