Hye Thyme Cafe: Cardamom Scones with Candied Ginger and Almonds

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Wednesday, April 18, 2018

Cardamom Scones with Candied Ginger and Almonds

Wandering down the spice aisle at the grocery store one day, I noticed a bottle of ground cardamom and thought hmm, that would make it much easier when making Gundi than dealing with the cardamom pods I have at home, so I added it to my cart. The thing is, that's a lot of cardamom, and as much as I love Gundi, there is no way I'd use the whole bottle while it was still good, so I had to think of other uses. I checked my flavor reference guide and saw that ginger is something that pairs well with cardamom, so I decided to bake scones. This is unusual to me for scones, but I have to say - I really think they were even better the second day. I usually make a batch of clotted cream to accompany scones with jam or a curd, but because of the bold flavors here, I wanted them to stand on their own, so I just had them plain with coffee. These are definitely going on my "favorites" list.

2 1/2 c flour
5 t double acting baking powder
4 t sugar
1/8 t salt
1 heaping t ground cardamom
3/4 stick cold, unsalted butter, grated or diced
3/4 c heavy cream
2 eggs (plus one for topping)
1/3 c finely chopped candied ginger
1/2 c almond slices
Sugar (preferably coarse) for topping
  1. Sift together the flour, baking powder, sugar, salt, and cardamom.
  2. Add the butter and mix until it comes together like a coarse meal.
  3. Stir in the cream and eggs until combined.
  4. Add the ginger and almonds last, lightly squeezing the almonds to crush.
  5. Pat out on lightly floured surface to about 1/2 inch thickness.
  6. You can either form a disc and cut into wedges, or use a 2" cutter to make 12 scones.
  7. Transfer to parchment-lined baking sheet.
  8. Beat the extra egg with a splash of heavy cream and brush over tops, then sprinkle with sugar.
  9. Bake at 350реж for about 20" until golden.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...