Ginger Scones with Chocolate Chunks | Chef Christopher Kimball

Preheat oven to 375°F with racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper. In a 2-cup liquid measuring cup or a small bowl, stir together the buttermilk, grated ginger and orange zest. 

In the bowl of a food processor, add about ½ of the flour mixture and scatter the butter over the top. Pulse until the butter forms large pea-sized pieces, 10 to 12 pulses. Transfer to the bowl with the remaining flour mixture. Add the chocolate and crystallized ginger, then toss with your hands until evenly combined. Pour in about ⅓ of the buttermilk mixture and toss just a few times with your hands, making sure to scrape along the bottom of the bowl, until the liquid is absorbed. Add the remaining buttermilk in 2 more additions, tossing after each. After the final addition of buttermilk, toss until no dry, floury bits remain. The mixture will be quite crumbly and will not form a cohesive dough.

Lightly dust the counter with flour, turn the mixture out onto it, then give it a final toss. Divide it into 2 even piles, gathering each into a mound, then very briefly knead each mound; it's fine if the mixture is still somewhat crumbly. Gather each mound into a ball, then press firmly into a cohesive 5-inch disk about 1 ½ inches thick. Brush the tops of each disk lightly with beaten egg. Using a chef's knife, cut each disk in half, then cut each half into 3 wedges. Place 6 wedges on each prepared baking sheet, spaced evenly apart. 

Bake, switching and rotating the baking sheets halfway through, until the scones are deep golden brown, 27 to 30 minutes. Cool on the baking sheets on wire racks for 5 minutes, then transfer directly to a rack and cool for at least another 5 minutes. Serve warm or at room temperature.