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All Reviews for Small World Coffee’s Ginger Scones with Cardamom
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
2122_gingerscones.jpg
Ingredients
Ingredient Checklist
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cardamom pods, crushed and inner seeds ground
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/4 cup crystallized ginger, chopped in 1/4-inch pieces
3/4 cup sour cream
1/2 cup sugar
4 teaspoons sugar
2 large eggs
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
2122_gingerscones.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 12 scones
Recipe Summary
Yield: Makes 12 scones
Yield: Makes 12 scones
Makes 12 scones
2122_gingerscones.jpg
2122_gingerscones.jpg
Ingredients
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cardamom pods, crushed and inner seeds ground
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/4 cup crystallized ginger, chopped in 1/4-inch pieces
- 3/4 cup sour cream
- 1/2 cup sugar
- 4 teaspoons sugar
- 2 large eggs
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.
Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.
In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
4
Reviews (3)
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
4
Add Rating & Review
31 Ratings
5 star values:
10
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
4
31 Ratings
5 star values:
10
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
4
31 Ratings
5 star values:
10
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
4
- 5 star values:
- 10
- 4 star values:
- 7
- 3 star values:
- 9
- 2 star values:
- 1
- 1 star values:
- 4
Martha Stewart Member
Rating: Unrated
10/07/2015
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.
Martha Stewart Member
Rating: 5 stars
06/13/2013
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.
Martha Stewart Member
Rating: Unrated
10/03/2010
These were easy and delicious! I used pre-ground cardamom.
Martha Stewart Member
Rating: Unrated
10/07/2015
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.
Rating: Unrated
Rating: 5 stars
06/13/2013
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.
Rating: 5 stars
Rating: Unrated
10/03/2010
These were easy and delicious! I used pre-ground cardamom.
All Reviews for Small World Coffee’s Ginger Scones with Cardamom
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Small World Coffee’s Ginger Scones with Cardamom
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
