Lemon-Ginger Scones

• 2 cups (280 g) ap flour
• 1/4 cup (50 g) sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 salt
• 1/2 cup butter, cubed
• 1/2 cup (70 g) crystallized ginger, chopped
• Zest of 1 lemon
• 2/3 cup buttermilk

Glaze:

• 1 egg, beaten
• 1 tbl milk

Heat oven to 400 degrees. Line a cookie sheet with parchment paper.

Whisk together dry ingredients and cut in butter. Stir in zest and ginger. Add buttermilk. Pat into 7 inch circle and cut into wedges. Brush the top of each wedge with the egg glaze.

Bake for 20-25 minutes until a toothpick comes out clean. Transfer and cool.