Ginger Pecan Scones

Preheat oven to 425°F. Line large baking sheet with parchment.

Whisk flour, 2/3 cup sugar, baking powder, ground ginger, salt, and baking soda in a large bowl. Add butter; using fingertips, blend butter into the flour until a coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in a measuring cup. Form a well in the center of the dry ingredients. Add buttermilk; stir with a fork until moist clumps form.

Transfer to a lightly floured surface. Knead just until dough comes together; divide in half. Form each half into six 1/2-inch disk. Cut each disk into 6 wedges. Transfer to the baking sheet. Brush with remaining 1 1/2 tablespoons buttermilk. Sprinkle with remaining 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.

Bake scones until golden and a toothpick inserted horizontally into the center comes out clean, about 20 minutes. Cool scones on the sheet on a rack.