Photo: Antonis Achilleos; Styling: Sara Neumeier
Yield
Makes 12 scones

For the sugar sprinkled on top, you can use granulated or turbinado, which lends a wonderful texture. Serve for breakfast, brunch, afternoon tea, or with ice cream and drizzled with a warm peach glaze or raspberry sauce. Prep: 15 minutes; Bake: 15 minutes.

How to Make It

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash, and sprinkle each with 1/4 teaspoon sugar.

Step 5

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.

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