Courtesy of Tea Time Magazine
Yield: 12 scones • Preparation: 20 minutes • Bake: 18 to 20 minutes
- 2 cups all-purpose flour
- ⅓ cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cloves
- 4 tablespoons cold salted butter, cut into pieces
- 1 cup cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, brown sugar, baking powder, ginger, cinnamon, salt, cardamom, pepper, and cloves, whisking well. Using a pastry blender, cut butter into flour mixture until flour mixture resembles coarse crumbs.
- Reserve 1 tablespoon cream for brushing scones. In a small bowl, combine remaining cream and vanilla extract, stirring to blend. Add cream mixture to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2-inch square cutter, cut 12 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with reserved 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, 18 to 20 minutes.