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Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet
with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Stir in the
chopped crystallized ginger and lemon zest. Add the buttermilk to the
flour mixture and stir just until the dough comes together. Do not over mix the
dough.
Transfer to a lightly floured surface and
knead
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush
the tops of the scones with a little cream.
Bake for about 20 to 25
minutes or until golden brown and a toothpick inserted in the middle comes out
clean. Transfer to a wire rack to cool.
Makes 8 scones.
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