Reprinted with permission from A Farmgirl’s Table (Gibbs Smith, 2017).
Yield: 10 to 12 scones
2 3⁄4 cups all-purpose flour, plus more for sprinkling
1/4 cup granulated sugar
1 teaspoon kosher salt
1 tablespoon baking powder
1⁄2 cup (1 stick) unsalted butter, very cold
2 large eggs
2 teaspoons pure lemon oil
2⁄3 cup buttermilk, cold
1⁄2 cup candied ginger chips
heavy whipping cream for coating
sugar crystals for sprinkling
In a large bowl, whisk together flour, sugar, salt and baking powder. Put bowl into freezer to chill. In bowl of a stand mixer, or in a large bowl using an electric hand mixer, combine chilled flour mixture with butter just until crumbly. In a separate measuring cup or bowl, whisk together eggs, lemon oil and buttermilk. Add buttermilk mixture to flour mixture and stir until everything is moistened and holds together. Gently fold in ginger chips.
Transfer dough to a parchment-lined sheet pan. Sprinkle with a little flour and flatten down with your hands. Cover with plastic wrap and refrigerate for 4 to 6 hours. Turn dough out onto a lightly floured surface and roll out into a rectangle shape about 3⁄4 inch thick. Cut diagonally to make triangles. Place scones onto a parchment-lined sheet pan, leaving a little bit of space between each scone. Cover with plastic wrap and place scones in freezer for 1 to 2 hours.
Heat oven to 425 degrees. Remove scones from freezer, brush with cream and sprinkle with sugar crystals. Bake for 20 to 25 minutes, until golden brown. The scones should not be soft when you press on the centers. Transfer scones to a cooling rack for 5 to 10 minutes. Enjoy warm, or let cool completely before putting into a plastic bag for storage. Scones can be made ahead of time and baked directly from freezer.