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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 3 or 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg
mixed with 1
tablespoon milk and brush the tops of the scones with this mixture.
Bake
for about 20 to 25 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and then turn your broiler on high.
Sift confectioners (powdered or icing) sugar heavily over the tops of the scones
and place them under the broiler. Broil for just a few seconds, turning the pan
as necessary, until the sugar has melted and turns golden brown. Make sure to
watch the scones carefully as the sugar will burn very quickly. Transfer to a
wire rack to cool.
Makes 6 - 8
scones.
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Scone Dough:
2 cups (280 grams) all purpose
flour
1/4 cup (50 grams) granulated white
sugar
1 teaspoon
baking powder
1/4 teaspoon
baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted
butter, cold and cut into pieces
1/2 cup (70 grams) crystallized ginger,
chopped into small pieces
Zest of 1 large lemon
2/3 cup (160 ml) buttermilk
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon
milk
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