WKYT - Chef Walter - Recipes

Three Ginger Scones Monday, May 2, 2011


3 cups all purpose flour
2/3 cups plus 1 TBSP sugar
1 TBSP baking powder
1 ½ tsp ground ginger
¾ tsp salt
½ tsp baking soda
1 ½ sticks butter, chilled, cut into cubes
1 1/3 cups pecan, toasted and chopped
½ cup crystallized ginger
1 cup, plus 1 ½ TBSP, buttermilk
1 ½ tsp peeled, grated fresh ginger
1 tsp vanilla


Preheat oven to 425 deg. Whisk flour with 2/3 cup sugar, baking powder, ground ginger, salt, and baking soda in a large bowl. Cut in butter and blend until mixture looks like coarse corn meal. Stir in pecans and crystallized ginger. Mix 1 cup buttermilk, fresh ginger and vanilla. Combine with dry ingredients and stir to blend completely. Turn out onto floured surface and knead 8 to 10 turns or until dough holds together. Divide dough in half and form into 2 6 inch circles. Cut each circle into 6 triangles. Transfer to a baking sheet lined with parchment paper. Brush with remaining buttermilk and sprinkle on remaining sugar. Bake about 20 minutes or until golden brown. Serve warm with butter.


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