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Ginger-Cardamom Scones with Cocoa Nib Chocolate

Yields16 Servings

 4 cups all-purpose flour
 2 tbsp baking powder
 4 tbsp white sugar
 1 tsp ginger
 ½ tsp cardamom
 2 cups heavy cream
 8 tbsp salted butter (one stick or 1/2 cup)
 6 oz chocolate bars with cocoa nibs (probably equivalent to 2 bars), chopped
 ¼ cup candied ginger, chopped

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 chopped chocolate bars Make well in center and pour in heavy cream. Fold everything together; do not overwork.


Split dough in half. Press each half out on lightly floured surface into a circle about 8 inches in diameter. Cut each circle into 8 wedges. Brush each circle with heavy cream and sprinkle candied ginger over the top. Place the scones on an ungreased cookie sheet, two inches apart. Bake 12-15 minutes, until golden brown.

Nutrition Facts

Serving Size 1

Servings 16