Conifer House Bed and Breakfast

Recipe

Ginger Buttermilk Scones: Breakfast-Brunch

Servings: 8

Prep time:40 min.

Ingredients:

  • 3 cups All purpose unbleached flour

  • 1 tablespoon Baking Powder

  • 1 teaspoon Baking soda

  • 2 tablespoons Sugar

  • 1/4 lb Butter

  • 1/8 cup Chopped Candied Ginger

  • 1 1/4 cups Buttermilk

  • 4 tablespoons Melted butter

  • 4 teaspoons Raw Sugar

Step 1:

Mix together dry ingredients

Step 2:

Cut COLD butter into 1/4 inch slices and then blend into dry ingredients with pastry blender. Add candied ginger (chopped into a small dice) and blend with fork.

Step 3:

Add buttermilk and blend with fork until dough comes together and starts to pull away from bowl. Turn onto floured surface and knead gently until all flour is incorporated. Divide dough into four equal portions. Shape each into a circle approximately 1 and 1/2 inches high by 4 inches in diameter.

Step 4:

Place all four circles onto a baking sheet covered with baking parchment. Score each circle with a knife in four (knife should only pierce surface about a 1/8 inch) and then use pastry brush to coat with melted butter. Sprinkle with raw sugar. Bake in a 400 degrees F oven for 20 minutes until golden brown. Cool on wire rack. Serve warm with Lemon Curd and butter.

Step 5:

This recipe can also be varied by omitting the ginger and adding your favorite nuts and/or dried fruits. Fresh fruits like apples and firm pears also work well. (Ginger-pear is also a favorite of guests) Increase sugar a little depending on sweetness of fruits added.

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