Gluten-Free Ginger Scones

Ingredients:

2 cups gluten-free all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/3 cup crystallized ginger, chopped
2/3 cup buttermilk (or dairy-free milk with 1 teaspoon lemon juice)
1 large egg
1 teaspoon pure vanilla extract

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, salt, ground ginger, and ground cinnamon.

Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

Stir in the chopped crystallized ginger.

In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.

Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix; the dough should be somewhat sticky.

Turn the dough out onto a well-floured surface or parchment paper. Gently knead it a few times, then pat it into a circle about 1-inch thick.

Use a knife to cut the circle into 8 equal wedges.

Place the scones on the prepared baking sheet, leaving some space between each scone.

Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown on top and cooked through.

Allow the scones to cool slightly before serving.

These gluten-free Ginger Scones have a delightful spicy kick from the ginger and make a wonderful treat with tea or coffee. Enjoy!