2 ½ cups all-purpose flour, plus more for work surface
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cup unsalted butter, cubed
½ cup crystallized ginger, chopped in small pieces
2/3 cup buttermilk plus more for brushing on top
1 teaspoon vanilla extract
Ingredients for Glaze:
2 cups powdered sugar
3 tablespoons brewed Tadin Ginger Tea Blend, room temperature
Line a large baking sheet with parchment paper.
Whisk together flour, sugar, baking powder and salt in a large bowl.
Add butter and cut with fork. Add crystallized ginger. Mixture should be course.
Whisk together buttermilk, and vanilla in a small bowl. Add to dry ingredients and stir slowly with a spatula until evenly distributed.
Flour a work surface, scrape dough onto work surface and knead dough into a ball. Pat out a 6-inch disk. Cut into 8 wedges and place 2 inches apart on prepared baking sheet. Chill in the oven for 15 minutes.
While scones chill, preheat oven to 400° F.
Brush tops of scones with buttermilk. Bake for 20-22 minutes or until golden brown.
While scones bake, combine powdered sugar and tea in a small bowl, whisk until glaze is smooth.
Cool scones on baking tray, drizzle with glaze. Let set for 10 minutes. Serve and enjoy with a cup of Tadin Ginger Tea Blend.
WARNING: Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov/food