Ginger Scones with Orange Zest

Getting ready for the fall season. I'm starting September with these ginger scones from the Wales Stable. recipe. They're perfect—beautifully laminated with subtle ginger flavor that isn't overpowering.

Ingredients-

2 3/4 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1/3 cup white sugar

1/2 cup finely chopped candied ginger

1 stick cold butter, cut into 10 pieces

1/2 cup cold buttermilk

1/2 cup cold heavy cream

1 cold egg

1 tsp grated orange zest

1 egg yolk, beaten

1-2 Tbsp granulated vanilla or turbinado sugar for topping (can also use regular)

Method-

Preheat oven to 350 degrees, and center a baking rack with room to fit a pan with several inches clearance above.

Combine all of the dry ingredients (flour through sugar) until well blended. 

Add in the candied ginger, mixing to distribute evenly. 

Scatter the butter pieces over the dry ingredients, and mix until combined and the butter has broken down into pieces about the size of large raisins.

In a small bowl, whisk the buttermilk with the heavy cream, egg, and orange zest. 

Add this mixture to the dry ingredients mix on low speed for about 30 seconds until the batter just comes together. You don't want to over mix, as the scones will have a tough texture. 

Dump the dough onto a parchment lined baking sheet and pat it into a 8 inch circle that is about 1 inch in thickness.    

Using a sharp knife, cut the circle into 8 wedges (like a pizza). 

The scones will bake like this as a full circle, then you will cut along the same lines when they are done to separate. 

Brush the top with the beaten egg, and sprinkle evenly with the vanilla or turbinado sugar.

Bake for about 25 to 30 minutes