Chef Joan Nathan shares her recipe for ginger scones with cardamom.
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.