This tasty recipe for ginger scones with cardamom comes from Joan Nathan's cookbook, The New American Cooking.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

31 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 4
Rating: Unrated
This was my first time using cardamom pods and I found shelling the seeds out of the pods a little more time-consuming than expected, so I may use ground cardamom next time. I was nervous about over-flavoring the batter with the cardamom and erred on the side of caution and used only 1/2 tsp. The flavor combination of ginger and cardamom was very good and I will definitely use the full 3/4 tsp. next time. I used my largest ice cream scoop and got 16 scones.
Rating: 5 stars
This recipe is a household favourite! I have made these scones for guests and they can't seem to stop exclaiming over them. The cardamom and ginger balance each other beautifully, and these scones pair beautifully with tea or coffee.
Rating: Unrated
These were easy and delicious! I used pre-ground cardamom.