Ginger-Pecan Scones
['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.