MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ginger Pecan Scones
 Categories: Desserts, Nuts, Breads, Herbs, Scones
      Yield: 12 Servings
 
      3 c  All purpose flour
    2/3 c  Sugar; +1 tb
      1 tb Baking powder
  1 1/2 ts Ground ginger
    1/2 ts Baking soda
     12 tb Unsalted butter;
           - chilled, cubed 1/2"
  1 1/3 c  Pecan halves;
           - toasted, chopped
    1/2 c  Crystalized ginger;
           - +3 tb, chopped
      1 c  Buttermilk;
           - +1-1/2 gb
  1 1/2 ts Fresh ginger;
           - peeled, fine grated
      1 ts Vanilla extract
 
  Preheat oven to 425°F/220°C.
  
  Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar,
  baking powder, ground ginger, 3/4 ts salt, and baking soda in large
  bowl. Add butter; using fingertips, blend butter into flour until
  coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger.
  Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring
  cup. Form well in center of dry ingredients. Add buttermilk; stir
  with fork until moist clumps form. Transfer to lightly floured
  surface. Knead just until dough comes together; divide in half.
  Form each half into 6-1/2" disk. Cut each disk into 6 wedges.
  Transfer to sheet. Brush with 1-1/2 tb buttermilk. Sprinkle with
  1 tb sugar and 3 tb crystallized ginger; press to adhere.
  
  Bake scones until golden and toothpick inserted horizontally into
  center comes out clean, about 20 minutes. Cool scones on sheet on
  rack.
  
  Recipe by The Bon Appétit Test Kitchen
  
  Recipe FROM: Bon Appétit, Apr 2011
  
  Formatted by: Dave Drum, Apr 21, 2011
  
  Uncle Dirty Dave's Archives
 
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