Ginger Scones

Ingredients

• 400 g all purpose flour 
• 160 g sugar 
• 1 teaspoon baking soda 
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 0.8 cup candied ginger chopped ( into) (3 1/2 ounces or 110 g)
• 1 tablespoon lemon zest 
• 1 tablespoon ginger fresh grated
• 200 ml buttermilk 
• 10 tablespoons butter unsalted melted (5 ounces, 140 g)
• 1 tablespoon coarse sugar for sprinkling on top

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wooden spoon

Directions

1. Preheat oven, prepare baking sheet: Preheat oven to 400°F (or 200°C). Line a large baking sheet with parchment paper.
2. Whisk together dry ingredients: In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
4. Add butter, buttermilk: Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.
5. Form into wedges: Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges.
6. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
7. Sprinkle with coarse sugar.
8. Bake at 400°F (or 200°C) for 18-20 minutes. Cool on a rack for 5 minutes before eating.
9. To store, allow first to cool to room temperature, then seal in a freezer bag.