Candied Ginger Scones
This variation on the classic scone adds crystallized ginger for a sweet, slightly spicy note. Opt for a high-quality butter for serving—and, if you like, serve your favorite jam alongside. If you don’t have a second egg on hand for the egg wash, you can substitute it with 2 Tbs. buttermilk.
Ingredients
- 3/4 cup (6 fl. oz./180 ml) cold buttermilk
- 2 large eggs, divided, 1 egg lightly beaten with 1 tsp. water
- 3 cups plus 2 Tbs. (12 1/2 oz./380 g) all-purpose flour, plus more for dusting
- 1/3 cup plus 2 Tbs. (3 1/2 oz./92 g) sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1/3 cup (3 oz./90 g) crystallized or candied ginger, thinly sliced and tossed lightly in flour
- Turbinado sugar for sprinkling
- Cold salted butter for serving
Directions
Line a baking sheet with parchment paper.
In a liquid measuring cup, whisk together the buttermilk and the unbeaten egg. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt until blended. Using your hands or a pastry cutter, cut in the butter until moist, pea-size crumbs form. Add the buttermilk mixture and, using a wooden spoon, mix until the dough comes together. Fold in the ginger.
Transfer the dough to a lightly floured work surface. Knead just until a cohesive dough forms, then shape into a 7-inch (18-cm) round. Using a bench scraper or a knife, cut the round into 8 equal wedges. Transfer to the prepared baking sheet spaced at least 2 inches (5 cm) apart, then chill for 30 minutes.
Preheat an oven to 375°F (190°C).
Brush the tops of the scones with egg wash and a heavy sprinkling of turbinado sugar.
Bake for 10 minutes, then increase the temperature to 425°F (220°C) and continue to bake until golden and browned around the edges, about 10 minutes more. Let cool on the sheet tray for 5 minutes. Transfer to a cooling rack to cool further or serve warm with salted butter. Makes 8 scones.
Williams Sonoma Test Kitchen