Ingredients
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3 cups Flour, All purpose
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2 tsp Baking powder
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1/2 tsp Baking soda
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1/2 tsp Salt
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3/4 tsp Cardamom pods
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1/2 cup Butter unsalted
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1/4 cup Ginger - crystalizedChopped in 1/4" pieces
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3/4 cup Sour Cream
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1/2 cup Sugar
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4 tsp Sugar - raw cane
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2 ea Eggs
Directions
Steps
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1
Done
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Preheat an oven to 350ºF. Line a sheet pan with parchment paper. |
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2
Done
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Mix together the flour, baking powder, baking soda, and salt. |
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3
Done
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Grind the seeds from the cardamom pods and stir into the flour mixture. |
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4
Done
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Cut the cold butter into small pieces. Pulse the flour mixture and the butter in a food processor just until it looks like crumbs. |
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5
Done
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Add the ginger, sour cream and 1/2 cup of sugar and one egg and quickly pulse just to bring it together. |
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6
Done
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Remove the bowl from the food processor and using an ice cream scoop, scoop out 1/3 cup scoops and place on the prepared baking sheet. |
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7
Done
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Whisk the remaining egg with 4 teaspoons of sugar, and glaze each of the scones generously. If need be make another batch to make sure they are generously glazed. |
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8
Done
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Bake for 25 minutes, until golden brown |
