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Butter Scones with Ginger and Pecans




Source of Recipe


Internet


List of Ingredients




2 cups all purpose flour
2 1/2 tsp. baking powder
2 1/2 Tablespoon sugar
1/2 tsp. salt
1/2 tsp. baking soda
6 Tablespoons unsalted butter
1 egg
1/2 cup buttermilk
1/4 cup chopped crystallized ginger
1/2 cup chopped pecans
1/4 cup milk
Sugar
PAM spray


Recipe



1. Preheat oven to 450 degrees.
2. Spray baking sheet with PAM.
3. Combine flour, baking powder, salt and baking soda in bowl of a food processor and pulse to blend.
4. Cut butter into tablespoon sized chunks and add to food processor. Pulse only until mixture is crumbly.
5. Blend egg and buttermilk thoroughly.
6. Put flour mixture in bowl and stir in crystallized ginger and pecans. Make a well in the center, pour in egg mixture, and blend with a wooden spoon only until combined.
7. Turn dough onto a lightly floured board and knead gently for one minute. Pat gently to form a circle about 3/4 thick. Cut into wedges, probably about 8. Place on baking sheet.
8. Brush tops with milk and sprinkle sugar.

Bake for about 10-12 minutes until lightly browned. Best served warm.

You can substitute any dried fruit or nuts for the ginger and pecans. Also, you can add a little more or less, depending on your preference. Try crystallized ginger and macadamia nuts, dried cherries, almonds, blueberries, etc.