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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.

Source: The Martha Stewart Show, March 2007



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How would you rate this recipe?
  • SophieL41448
    7 OCT, 2015
    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.
  • Viajera
    13 JUN, 2013
    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.
  • optic747
    3 OCT, 2010
    These were easy and delicious! I used pre-ground cardamom.

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