12 Servings 20 min Cook
3 Cup Wheat Flour
3/4 Cup Sugar
2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 Tsp Salt
4 Ounce Candied Ginger
3 Tsp Lemon Zest
1 Tbsp Ginger Root
10 Tbsp Butter
3/4 Cup Buttermilk
1 Tbsp Suga
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
In a large bowl vigorously whisk together the flour, sugar, baking soda, baking powder, and salt.
Stir in the candied ginger, lemon zest, and fresh ginger until evenly mixed.
Create a well in the center of the flour, pour in the melted butter and the buttermilk.
Gently mix with a wooden spoon until the flour mixture is just moistened.
Don't over-mix! The mixture should look very shaggy.
Divide the mixture into two balls, and flatten each onto a floured surface into a 1-inch thick, 6-inch wide circle.
Slice each round into 6 wedges.
Transfer to the parchment paper-lined baking sheet, spacing at least an inch apart.
Sprinkle with coarse sugar.
Bake for 18-20 minutes.
Cool on a rack for 5 minutes before eating.
To store, allow first to cool to room temperature, then seal in a freezer bag.