Ginger-Pecan Scones

Ginger-Pecan Scones

  Inexpedience

  3 cups all purpose flour
   2/3 cup plus 1 tablespoon sugar
   1 tablespoon baking powder
   1 1/2 teaspoons ground ginger
   1/2 teaspoon baking soda
   12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
   1 1/3 cups pecan halves, toasted, chopped
   1/2 cup plus 3 tablespoons chopped crystalized ginger (about 4 ounces)
    1 cup plus 1 1/2 tablespoons buttermilk
    1 1/2 teaspoons finely grated peeled fresh ginger
    1 teaspoon vanilla extract

Preparation

Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.

Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.