Ginger Pecan Scones
Author: adapted from Bon Appetit
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
  • 3 cups all purpose flour
  • ⅔ cup plus 1½ tablespoon sugar, divided
  • 1 tablespoon baking powder
  • 1½ teaspoons ground ginger
  • ½ teaspoon baking soda
  • 12 tablespoons (1½ sticks unsalted butter), chilled
  • 1-1/3 cups pecan halves, toasted and coarsely chopped
  • ¾ cup chopped crystallized ginger, divided
  • 1 cup plus 2½ tablespoons buttermilk
  • 1½ teaspoons finely grated peeled fresh ginger
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 425°. Arrange oven racks to the lower third and upper third of oven. Line two baking sheets with parchment paper and set aside.
  2. For the scones:
  3. In a large bowl, whisk together flour, ⅔ cup sugar, baking powder, ground ginger and baking soda. Add the butter and blend into the flour mixture, using your fingers, until it resembles coarse meal. Mix in pecans and ½ cup crystallized ginger.
  4. Combine 1 cup buttermilk with fresh ginger and vanilla extract. Add to flour mixture and use a large fork to combine.
  5. Fold together with hands to form one ball. Divide ball in half. Place one half onto a cutting board and form into a disk about 6” wide. Use a sharp knife to cut the disc into 6 wedges (three cuts across to form the triangles, rotating the cutting board after each slice so the triangles are fairly even.) Transfer the six triangles onto a baking sheet. Repeat with second wedge and transfer to the other baking sheet.
  6. Brush each wedge with the remaining 2½ tablespoons buttermilk. Sprinkle with 1½ tablespoons sugar and ¼ cup crystallized ginger.
  7. Bake at 425° for 20 minutes, rotating the pans halfway through, top to bottom and front to back. Cool completely on the baking sheet.
  8. Betsy's tidbits:
  9. The coarseness of the chopped ginger is a personal preference. If you love chunks of ginger, coarsely chop. If you like the subtlety of the flavor, chop more finely.
  10. Ginger Pecan Scones will spread while baking.
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