Small World Coffee's Ginger Scones with Cardamom
This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.
- Yield: Makes 12 scones
Source: The Martha Stewart Show, March 2007
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cardamom pods, crushed and inner seeds ground
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/4 cup crystallized ginger, chopped in 1/4-inch pieces
- 3/4 cup sour cream
- 1/2 cup sugar
- 4 teaspoons sugar
- 2 large eggs
Preheat oven to 350 degrees. 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, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
Form 1/3 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 inches 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 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.