Savor bites of raisins, chopped walnuts, and crystallized ginger in these flakey buttermilk scones flavored with ginger, cinnamon, and molasses.
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup Challenge European Style Unsalted Butter, cold and cut into ½-inch cubes
- 1 large egg
- ½ cup buttermilk
- 1 Tablespoon molasses
- 2 Tablespoons chopped crystallized ginger
- 2 Tablespoons raisins
- 2 Tablespoons chopped walnuts
- 1 Tablespoon buttermilk
Preheat oven to 400° F.
Combine flour, sugar, baking powder, baking soda, ginger, cinnamon and salt. Cut in cold butter until mixture resembles coarse meal. Whisk egg with buttermilk and molasses.
Whisk egg with buttermilk and molasses. Create a well in dry ingredients and add egg mixture; stir just until moistened. Stir in crystallized ginger, raisins and nuts.
Turn dough onto floured surface and shape into 8-inch circle, approximately ¾ inch thick. Cut into wedges (or cut out with a biscuit cutter) and place on a nonstick or buttered baking sheet. Brush with buttermilk. Bake 18 minutes or until golden brown. Serve warm.