Ginger Cardamom Scones
2 1/4 cups flour
1/3 cup sugar
1 tbs baking powder
1 tsp ground cardamom
4 1/2 oz candied ginger, finely chopped
1 1/2 sticks unsalted butter, cut into 1-inch cubes, frozen
3/4 cup heavy cream, plus extra for brushing
preheat oven to 400 degrees F. in the bowl of a food processor, combine flour, sugar, baking powder, cardamom and ginger. pulse to combine. add cold butter and pulse until the mixture resembles fine meal. transfer mixture to a bowl and make a well in the center. add the cream and stir with a fork until just combined. gently knead into a ball and roll or pat the dough into a circle on a lightly floured surface about 3/4-inch thick. cut out the scones using a 3-inch round cookie cutter, gathering scraps and pressing the pieces back together until all the dough is used.
brush the tops with remaining cream and bake 14-18 minutes until the tops are lightly brown.