~yields 8 scones
The Bits and Bobs:
2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, cold and cubed
1/2 cup crystallized ginger, chopped into small pieces
1 lemon, zest
2/3 cup buttermilk
for the icing:
2 cups powder sugar
1 lemon, juice
Preheat oven to 400*F. Line a baking sheet with a silpat or parchment paper and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and soda, and salt. Using your fingers or a pastry cutter, cut the butter into the flour. If using hands, pinch the butter into the flour over and over. Stop once the flour mixture resembles bread crumbs. Mix in the ginger and the lemon zest. Using your hands once more, mix in the buttermilk until you have a shaggy dough. Turn the dough out onto a well floured surface and knead a few times, only until the dough just comes together.
Pat the dough out to a round about 1 inch thick. Cut the round into 8 triangles, and line each of the triangles up on the prepped baking sheet. Bake for 20-25 minutes or until the tops are a light golden brown and the edges are slightly darker.
Allow to cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Make the icing by whisking together the powder sugar and the lemon juice. Pour over the top of the cooled scones and allow to set up before serving.