1 ½ cups unbleached flour
1 ½ cups whole wheat flour
1/3 cup sugar
1 tsp baking powder
¼ tsp salt
2 ½ sticks unsalted butter (cut up into ¼ inch cubes)I will reduce it to 2 sticks next time)
½ cup cold buttermilk (see notes below)
½ cup diced roasted pears (see method here)
½ cup diced candied ginger
1 tsp grated fresh ginger
Egg wash: 1 large egg mixed with 1 tbsp milk or cream
2 tbsp (ish) raw sugar for sprinkling tops
Preheat oven to 400 deg F. Make sure your rack is in the middle of the oven. Line a large pan with parchment paper, set aside.
Chop 2 halves of a roasted pear, approx 1/2 cup, set aside
Gives you about a tsp when grated, I use my rasp to grate, but you can use the smallest holes of a box grater too. (yes, that is a cut on my finger, very crusty bread and a serrated knife...'nuff said??)
Set aside for now.
Cut in butter with pastry blender until it is looks like moist crumbs, do not overmix,
In a separate bowl, beat the eggs
Add the buttermilk, ginger, roasted pears and crystallized ginger.
Add to dry ingredients
Mix just until the flour is incorporated, no longer, or your scones will be tough.
Using your hands(lightly flour your hands to keep dough from sticking), scoop out a small handful and shape into a ball. Place on parchement lined pan. Continue with the rest of the dough, you should end up with about 12 balls.
Press balls down with your palm
So they are about this thick
Brush with egg wash
Top with a sprinkle of raw sugar (a scant tsp per scone)
Bake for 18 – 20 minutes or until tops are golden brown. Remove from oven and let rest on pan for a few minutes before removing to a wire rack to cool.
Serve warm, preferably with your morning latte!
Buttermilk is generally not replaceable with regular milk in recipes. I usually keep powdered buttermilk in my cupboard, I get it at the bulk food store. If you dont have any buttermilk or powder, you can use a tablespoon of white vinegar to one cup of regular milk. Stir and let it hang out for a few minutes, and then use the amount called for in your recipe