I liked that these scones were just simple and lightly spiced. Often times scones are so jam packed with different fillings, it takes away from their perfect simplicity. All you need is a slather of good butter and maybe a bit of jam to enjoy one too many of these. Oh and coffee, yes lots of coffee.
2 3/4 cups (343g) AP flour
1/3 cup (66g) sugar
3/4 tsp salt
1 tbsp baking powder
1 tsp cardamom
1 tsp ginger
1 tbsp cinnamon
1/2 cup (113g) butter, cold and cubed
2 tsp vanilla
1/2 cup (118ml) milk
a dash of milk and a bit of sugar for sprinkling
In a large bowl, whisk together the flour, sugar, salt, baking powder, cardamom, ginger and cinnamon. Add in the butter and work in with your hands until unevenly crumbly. In a separate bowl, whisk together the eggs, vanilla and milk. Add to the dry mix and stir until just moistened and comes together.
On a parchment lined baking sheet, scrape all the dough into the middle. Pat down into a 6 inch circle. Using a knife cut into 8 pieces and gently pull apart so there is a 1/2 inch gap in between.
Place scones in freezer for 30 minutes.
Brush the tops of the scones with the bit of milk and sprinkle with sugar. Bake for 20-25 minutes until golden brown. Let cool slightly, then serve warm with butter and jam.