Ginger-Pecan Scones

Ingredients

• 3 cups flour 
• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup buttermilk 
• 1.5 teaspoons ginger fresh finely grated peeled
• 0.5 cup ginger chopped ( 4 ounces)
• 1.5 teaspoons ground ginger 
• 1.3 cups pecans toasted chopped
• 0.7 cup sugar 
• 12 tablespoons butter unsalted chilled cut into 1/2-inch cubes ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• measuring cup

Directions

1. Preheat oven to 425°. Line large baking sheetwith parchment.
2. Whisk flour, 2/3 cup sugar,baking powder, ground ginger, 3/4 teaspoonsalt, and baking soda in large bowl.
3. Addbutter; using fingertips, blend butter into flouruntil coarse meal forms. Toss in pecans and 1/2cup crystallized ginger.
4. Whisk 1 cup buttermilk,grated ginger, and vanilla in measuring cup.Form well in center of dry ingredients.
5. Addbuttermilk; stir with fork until moist clumpsform.
6. Transfer to lightly floured surface. Kneadjust until dough comes together; divide in half.Form each half into 6 1/2-inch disk.
7. Cut eachdisk into 6 wedges.
8. Transfer to sheet.
9. Brushwith 1 1/2 tablespoons buttermilk.
10. Sprinklewith 1 tablespoon sugar and 3 tablespoonscrystallized ginger; press to adhere.
11. Bake scones until golden and toothpickinserted horizontally into center comes outclean, about 20 minutes. Cool scones onsheet on rack.
12. Per serving: 371 calories, 20 g fat, 2 g fiber
13. Bon Appétit