Great complement for a holiday brunch.
- 2 C flour
- 1/4 C sugar
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1/4 C crystallized ginger, finely chopped, (found in the spice section of store)
- 2 tsp grated lemon zest
- 1 C buttermilk
- 1 Tbsp vegetable oil
- 1 large egg
- 1 Tbsp water
- 1 Tbsp sugar
Get the oven ready
Preheat oven to 350° F.
Add the dry ingredients
In a medium bowl, mix together flour, sugar, baking soda and cream of tartar.
Stir in ginger and lemon zest.
Combine buttermilk and oil.
Fold into dry ingredients until blended.
Turn the slightly sticky dough out onto a lightly floured board and form into a rectangle about ½ inch in thickness.
With a knife, cut each triangles about 4 inches tall (or so).
Reroll and cut the scraps, handling the dough as little as possible.
Place scones onto a baking sheet.
Blend water in w egg in a bowl, and then lightly paint the tops of the scones with the glaze.
Sprinkle scones with sugar.
Bake for 15 to 20 minutes, or until the tops are golden and firm to touch.