1

Preheat oven to 400°.

2

In a small skillet over medium heat, sauté fresh chopped ginger in butter until golden brown and caramelized; Remove from heat and set aside.

3

In a large mixing bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, blend the butter into the dry mix until the butter forms pebble shapes (you may also use your fingers). Add caramelized ginger. Stir in buttermilk- do not overmix (the key to a good scone is a semi-dry undermixed batter).

4

Using an ice-cream scoop, scoop out batter onto parchment-lined baking sheet and flatten with palm of hand. If desired, brush with egg wash and sprinkle with cinnamon sugar. Bake 15 minutes, or until golden brown.