Preheat oven to 350 degrees F.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt together.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas.
In a mixing bowl, blend buttermilk, egg, vanilla extract, cinnamon, and nutmeg together. Fold in butterscotch morsels and candied ginger bits; add mixture to the flour mixture.
With floured hands, pat dough to a 3/4-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet. If a drop scone is preferred, use 1/4 cup and place as instructed above.
Lightly brush the top of the scones with the egg wash. Extra cinnamon-sugar may also be sprinkled on top to taste.
Bake 12 to 18 minutes until lightly golden brown. Baking time will vary according to the size of your scone.
NOTE: Additions and or substitutions to this scone recipe may include flavored extracts, chocolate chips, coconut flakes, fruits, herbs, raisins, savories and spices to taste.
Yields: 12 full size scones or 24 small size scones.
1 large egg
1 tablespoon water
In a small bowl, mix together the egg and water, repeat if needed.
1/4 cup granulated sugar
1 or 2 tablespoons cinnamon, to taste.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.