Ginger-Cardamom Scones with Cacao Nibs

Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

½ tsp salt

2 tbsp sugar

5 tbsp butter

1 cup heavy cream

½ tsp ground ginger

¼ tsp cardamom

¼ cup cacao nibs

¼ cup candied ginger

Icing:

¾ cup powdered sugar

5 tsp heavy cream or water (up to 10 tsp)

¼ tsp vanilla

Directions:

Preheat oven to 400 degrees F.

Sift together dry ingredients; flour, baking powder, salt, sugar, ginger, and cardamom. Using pastry blender, cut in the butter to coat pieces with flour. Mixture should look like coarse crumbs. Add in the cacao nibs. Make well in center and pour in heavy cream. Fold everything together; do not overwork.

Press dough out on lightly floured surface into a circle about 8 inches in diameter. Cut circle into 8 wedges. Place scones on ungreased cookie sheet, top with candied ginger, and brush with heavy cream. Bake 15-20 minutes until golden brown.

Let scones cool before drizzling with icing.

Icing drizzle:

Mix together powdered sugar, heavy cream/water, and vanilla until combined. Add more heavy cream/water as needed (up to 10 tsp) to reach desired thickness.

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Ginger-Cardamom Scones with Cacao Nibs