I have a crush on the weather man. His name is Doug, and he has great eyebrows. Yesterday, alone on my couch, I found myself smiling whenever his reports came on, and I even laughed out loud at one of his jokes.
We have so much in common. He used to report on the weather in Orlando and Jacksonville; I’m from Florida. He went to college at the University of Northern Colorado; I went to the University of Colorado-Boulder. He loves talking about the weather; I love talking about the weather!
Speaking of weather, we are slowly moving into spring here. There are sweet little flowers popping up all over the neighborhood and the Cherry Blossom Festival is in full swing this weekend.
It’s still cool enough that the spiciness from the ginger in these scones is warm and comforting.
Wait, I’m not sure if I’m selling you these scones by talking about the stupid weather. These scones are really awesome. They’re tender and melt in your mouth with the richness of the butter. The toasted pecans and three types of ginger add so much depth of flavor that it keeps changing on your tongue.
I just know Doug would love these.
Ginger Pecan Scones
from Bon Appetite
3 cups all purpose flour
2/3 cup sugar
1 Tbsp baking powder
1 1/2 tsp ground ginger
3/4 tsp salt
1/2 teaspoon baking soda
12 Tbsp unsalted butter, cut into small cubes and placed in the freezer
1 1/3 cup pecans, toasted and then chopped
1/2 cup chopped, crystallized ginger
1 cup buttermilk
1 1/2 tsp finely grated fresh ginger
1 tsp vanilla extract
1 1/2 Tbsp buttermilk
1 Tbsp sugar
3 Tbsp crystallized ginger, finely chopped
- Preheat oven to 425° F. Line baking sheet with parchment paper.
- Whisk flour, 2/3 cup of sugar, baking powder, ground ginger, salt, and baking soda in a large bowl.
- Add butter and using fingers, blend butter into the flour mix until it is pea sized. Toss in pecans and 1/2 cup crystallized ginger.
- Whisk 1 cup buttermilk, grated fresh ginger and vanilla in medium bowl. Form a well in the center of the dry ingredients and add the buttermilk. Stir with s fork until moist clumps form (use hands if you need help bringing it together).
- Turn out onto a lightly floured surface and knead once or twice until dough comes together. Divide in half.
- Form each half into a 6-inch disk. Cut each disk into 6 wedges. Transfer wedges to the baking sheet. Brush with 1 1/2 Tbsp buttermilk, 1 Tbsp sugar, and 3 Tbsp crystallized ginger. Press the ginger lightly into the scones.
- Bake until scones are golden brown and toothpick inserted comes out clean, about 20 minutes.