These breakfast treats shun pearly-white sugar; they prefer brown sugar and molasses for a more robust taste that doesn't wilt when faced with the bits of ginger in the dough. A sprinkling of raw sugar crystals on the top adds a final gutsy touch.
If you want hot scones for breakfast, a few minutes of organizing the night before helps you get these in the oven quickly. Combine the dry ingredients with the gingers, cut the butter into pieces and refrigerate it, and mix the buttermilk with the molasses. In the morning, the scones will be ready to bake as soon as the oven is hot.
1-3/4 cup (scant 9 ounces) unbleached all-purpose flour
1/4 cup (1-1/2 ounces) firmly packed dark-brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 tablespoon chopped candied ginger
1 tablespoon chopped fresh peeled ginger
8 tablespoons (4 ounces) unsalted butter, refrigerator-temperature, cut into 1/2-inch cubes
1/2 cup (4 ounces) buttermilk, plus some for topping
1 tablespoon light molasses
Raw sugar crystals for topping
Preheat the oven to 375°F (190°C).
Line a baking pan with parchment paper.
Mix the flour, sugar, baking powder, baking soda, salt, and gingers in a medium bowl. Add the butter and, using your fingertips or a pastry cutter, mix it into the dry ingredients until it looks like a coarse meal. The butter pieces will not be uniform in size.
Stir the buttermilk and molasses together. Pouring with one hand and mixing with the other, add the liquid to the coarse meal to make a rough dough. Turn it out onto a lightly floured work surface, and knead it a few turns, until it just comes together. Pat the dough into a 7-inch disk, and cut it into 6 wedges.
Put the wedges on the baking pan. Brush the tops with buttermilk, and sprinkle them with raw sugar crystals.
Bake the scones in the middle of the oven until they are brown on top, about 20 minutes.