My business partner, Brant, came up with this recipe while playing around in the small world kitchen. Brant has an amazing palate and a great affinity for combining flavors. He was working with our former employee, John Ward, on the Small World Chai recipe (which John developed). Both cardamom and ginger are major players in the chai and Brant thought it might be interesting to add that combination to a scone, using crystallized ginger instead of fresh ginger. The results were amazing and the scone has been a top seller ever since. In fact, it was even featured on Martha Stewart Living. Like all cooking and baking, using the finest ingredients will yield the best results!
Preheat oven to 350 degrees – Yields 12 scones
||crystallized ginger, chopped into 1/4″ bits
|1/2 cup AND 4 tsp
- Line a baking sheet with parchment paper.
- Mix together the flour, baking powder, baking soda, and salt.
- Peel the cardamom pods and grind the seeds inside. Stir into the flour mixture.
- Cut the butter into small pieces and mix with the dry ingredients until a crumb forms.
- Add the ginger, sour cream and 1/2 cup of sugar and one egg.
- Using and ice-cream scoop, scoop up roughly 1/3 cup of dough and place on baking sheet.
- With the other egg, whisk it up and add 4 teaspoons of sugar, glaze each of the scones generously. You may need to add another egg, depending on how thick you make the glaze.
- Bake for 25 minutes, until golden brown.