2 tablespoons diced crystallized ginger or 1 teaspoon ground ginger
1 large egg
1/2 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 egg white beaten with 2 teaspoons cold water (egg wash)
How to Make It
Preheat oven to 425°. Mix together first 5 ingredients and 1/3 cup sugar. Add butter, and process in food processor until mixture resembles coarse meal. Add carrot and ginger, and pulse just until blended.
Whisk together egg, buttermilk, and vanilla in a separate bowl until blended. Add to flour mixture, and pulse just until blended and slightly moist. (Dough will be sticky.)
Transfer dough to a well-floured surface with well-floured hands. Divide in half, and pat each half into a 3/4-inch-thick circle. With a floured knife, cut each circle into 6 wedges.
Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash, and sprinkle each with 1/4 teaspoon sugar.
Bake at 425° for 15 minutes or until golden. Serve warm, or let cool completely, and store up to 2 days in an airtight container at room temperature.
I've baked these twice and had similar results VERY sticky. I make scones using other recipes with no problem so I'm not sure what's going on here. I'll try this one again. When it appeared in Cottage Living it called for 3/4c + 1T buttermilk. It's now down to 1/2c. I'll try it.
I halved this recipe and it did not turn out well, possibly because I still used one whole egg. But I don't think that should have made that much of a difference. It was ridiculously sticky dough, and the scones spread all over my baking sheet. The flavor is okay, but I don't think these are real scones. Maybe I'll try it again with less liquid.
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