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.