I was committed to a recipe that Martha Stewart borrowed from a cookbook writer called Joan Nathan, but discovered before I even started that I didn't have everything that Joan/Martha recommended. However, it was whizzing rain and generally miserable outside, and I was damned if I was going to the grocery store, so I elected to ad-lib the missing parts. I have no idea how these scones are if you actually follow the recipe, but I can assure you that my version is truly excellent.
- 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
- **This is where things took a turn. I didn't have any crystallized ginger hanging around, so I peeled and then finely minced about 4 tablespoons of fresh ginger. I actually looked up the conversion of fresh-ginger-vs-crystallized-ginger, so this quantity isn't completely arbitrary...
- 3/4 cup sour cream
- **No dice on sour cream either- but weirdly- I did have buttermilk, so I did a mixture of 2/3 c. buttermilk and an additonal 4 T. butter. In my defense, again, I did look up "sour cream substitutes" so I didn't just pull these quantities straight out of a hat.
- 1/2 cup sugar
- 4 teaspoons sugar
- 2 large eggs
- 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.
The jury is still out because we've only tried the Sugar & Chili Powder and the Sugar & Cardamon flavors so far... I will report further tomorrow, but so far, we've been pleased.
In the meantime, I hope the rest of America is enjoying their pie.