Ginger Scones

Directions

Preheat oven to 400 degrees F . Line a large baking sheet with parchment paper.

In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.

Create a well in the center of the flour, pour in the melted butter and the buttermilk. Gently mix with a wooden spoon until the flour mixture is just moistened. Don't over-mix! The mixture should look very shaggy.

Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle. Slice each round into 6 wedges. Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart. Sprinkle with coarse sugar.

Bake at 400 degrees F for 18-20 minutes. Cool on a rack for 5 minutes before eating. To store, allow first to cool to room temperature, then seal in a freezer bag.