Ingredients
Units
Scale
- Scant 5 1/2 cups flour (1 1/2 pounds)
- 1/2 cup plus 1 tbsp sugar
- 3 Tbsps baking powder
- 2 tsps salt
- 1/2 pound butter, chilled
- 5 eggs
- 1 1/4 cup buttermilk
- 1 cup diced candied ginger
- 1 1/2 cups rhubarb, diced small
Instructions
- Preheat oven to 375℉. Line two baking sheets with parchment paper.
- In a small bowl, lightly beat two of the eggs and set aside.
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Using a fork or a pastry blender, cut in the butter, leaving some chunks about the size of a nickel.
- Lightly beat the remaining 3 eggs, and stir them, the buttermilk, ginger, and rhubarb into the dry ingredients, mixing only until just combined.
- With a large spoon, scoop out portions equal in size to about 3/4 cup and space them evenly on the two baking sheets. Brush the tops with the set-aside eggs.
- Bake for 20 to 25 minutes until the tops are golden brown.