Cardamom cream scones with candied ginger

From David Tanis’ wonderful book, Market Cooking. I made this for the royal wedding of Prince Harry and Meghan. It is very easy and delicious!

2 c. all purpose flour
1/2 t. cardamom, ground
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. (plus extra for sprinkling on scones sugar
6 T. cold unsalted butter, plus 2 T. for brushing the tops of scones
2 T. candied ginger, chopped
2 T. golden raisins, plumped in warm water and drained if dry
2 T. currants, plumped in warm water and drained if dry
2 eggs, beaten
1/2 c. heavy cream

Preheat the oven to 400 degrees. In a large bowl stir the flour, cardamom, baking powder, baking soda, salt and sugar together. Cut the butter into small chunks and work it into the flour mixture until it is the texture of sand or pebbles. Add the currants, raisins and candied ginger. Make a well in the center and add the beaten eggs and cream. Stir in a circular motion with a fork until dough forms a rough ball. Dough will seem moist and sticky.
Turn out dough onto a floured surface and knead until smooth, about 1 minute Gently roll or pat the dough into 1/2 inch thickness. Cut into wedges or use a 2″ cutter for circles. Place on an ungreased baking sheet. Prick each scone with a fork, brush with melted butter and sprinkle with flour.
Bake until nicely browned 12-14 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s