Ginger Scones with Cardamon

Autumn and winter are a great time to play with spices and add-ins when fresh, local fruit isn't always readily available. The winning combination of cardamom and ginger is perfect for warming up a chilly fall day.

3 cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
¾ tsp. cardamom pods, crushed and inner seeds ground
½ cup (1 stick) butter, cut into small pieces
¼ cup crystallized ginger, chopped in ¼" pieces
¾ cup sour cream
½ cup sugar
4 tsp. sugar
2 large eggs

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper and set aside.

Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.

Add ginger, sour cream, ½ cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not over mix.

Form ⅓ cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2” apart.

In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 tsp. sugar.

Bake until golden brown, 25-30 minutes.

Makes 12 scones.