Pecan-Ginger Scones

Makes 25 scones

The sweetness of these scones from chef Thomas Rippy of Betty Zlatchin Catering may vary depending on how sweet your crystallized ginger is. The secret to Rippy’s delicious scones is chilling the dough first, then chilling the scones after they are formed.

ingredients

1 cup pecans
12 ounces (about 3 cups) all-purpose or pastry flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon orange zest
6 ounces unsalted cold
butter, cut into 1/2-inch cubes
2 ounces (1/2 cup) crystallized ginger chopped with a knife into fine dice
1 large egg
1 cup buttermilk
2 tablespoons cream or milk
2-4 tablespoons turbinado sugar

directions

1
Lightly toast pecans. Cool and pulse in a processor until coarsely chopped. Place in a sieve and shake to remove pecan dust. Set aside.
2
Combine flour, granulated sugar, baking powder, baking soda and salt in the processor. Process for 15 seconds. Add orange zest and cold butter. Pulse until it resembles coarse meal; some large pieces of butter should remain. Transfer dough to a large mixing bowl. Quickly add pecans and ginger and, using your hands, toss 10 to 15 seconds to combine.
3
Whisk egg and buttermilk together in another bowl. Pour 3/4 of the liquid over the dry ingredients; stir to combine with a large rubber spatula. This should be a medium-wet mixture; if it’s too dry add remaining liquid. (You may have 2 tablespoons left.)
4
Cover with plastic and refrigerate for 30 minutes.
5
Line 2 baking sheets with parchment paper or a silicone baking liner. Turn dough out onto a floured surface; roll into a 1-inch thick rectangle. Cut into 2-inch squares and cut each square in half to create two triangles.
6
Place scones on baking sheets. Brush tops with milk or cream. Sprinkle each with 1/4- 1/2 teaspoons of turbinado sugar. Place baking sheets in freezer or refrigerator until scones are chilled, 20-30 minutes.
7
Preheat oven to 400°. Place scones in the oven and bake 13-15 minutes, turning the pan once after 9 minutes.
8
The scones should have a lovely brown crust. Remove the scones from the baking sheet to a cooling rack. Let cool 5 minutes before serving.