jars & ginger

this ginger cardamom scone recipe is adapted from Nancy Silverton's La Brea Bakery and is a great gift with all the dry ingredients layered in a large mason jar. the scones are delicious, buttery and loaded with chunks of candied ginger! i couldn't help myself and ate two with my espresso this morning. hope you like them as much as i do! also, check us out on Fish & Veggies today - Catherine loved my mom's chili so much she wanted to share it on her beautiful blog.

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.