Makes 6 scones
2 â…“ cups all purpose flour
â…“ teaspoon baking soda
Â½ tablespoon baking powder
Â¾ teaspoon salt
Â¼ cup sugar
Â½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
Â¾ cups buttermilk
1 teaspoon grated fresh ginger
Â¾ cups dried ginger blackberries, chopped
1 Â½ tablespoons unsalted butter, melted
Coarse or raw turbinado sugar
Preheat the oven to 400Â°F. Prepare a baking sheet by lining it with parchment paper and set aside.
Sift together the flour, baking soda, and baking powder in a bowl. Add the salt and sugar, and combine. Scatter butter cubes into the dry ingredients in the mixing bowl and using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk, ginger and berries, and mix just until the dough just comes together. Flour a clean surface, and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 Â½ inches thick).
Brush the dough with melted butter, and generously sprinkle with the sugar. Cut the dough into 6 even sized triangles, and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.