Yield: 8 medium scones
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| All-purpose flour | 240 | 2 cups |
| Baking powder | 8 | 2 teaspoons |
| Baking soda | 3 | ½ teaspoon |
| Salt, fine | 3 | ½ teaspoon |
| Black pepper, freshly ground | 1 | ½ teaspoon |
| Cinnamon, freshly ground | 2 | 1 teaspoon |
| Coriander, freshly ground | 1 | ½ teaspoon |
| Cardamom, freshly ground | 1 | ½ teaspoon |
| Cloves, freshly ground | 0.5 | ¼ teaspoon |
| Ginger, crystallized | 92 | ½ cup |
| Butter, unsalted | 60 | ¼ cup (4 tablespoons) |
| Heavy cream | 177 | ¾ cup |
| Brown sugar, light or dark | 53 | ¼ cup |
| Egg wash | ||
| Coarse sugar, for garnish (optional) |
PREPARE
Position an oven rack in the top third of the oven.
Preheat the oven to 425°F.
Lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper.
Weigh and chill the dry ingredients.
Chop the crystallized ginger into pea-size pieces.
Cut the butter into ⅛-inch-thick slices. Chill until use.
MIX
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the ground dry spices.
Add the cold butter and toss to coat with the dry ingredients. Then press the butter slices between your thumb and forefinger into small flat pieces or “leaves.”
Add the chopped crystallized ginger and toss to combine.
In a small bowl, whisk together the cream and brown sugar.
Add the wet ingredients to the dry ingredients and mix gently until the mixture is just combined. The dough should be firm and barely cohesive (some dry bits are OK).
SHAPE
Transfer the dough to a lightly floured work surface, and fold a few times to incorporate any dry bits if necessary.
Pat the dough into a circle about 1 inch thick and 7 inches across. At this point you may chill the dough until set for easier cutting.
Cut the dough into 8 pieces with a chef’s knife, cutting directly down; don’t saw, as this will interfere with the rising. Arrange the scones evenly on the sheet pan, or freeze, well wrapped, for up to a month.
BAKE
Brush the scones with egg wash and garnish with coarse sugar, if desired.
Bake for 18 to 22 minutes on the top rack, rotating after 14 minutes, until they are lightly golden and firm to the touch.
If you are baking them after freezing, keep them covered and allow them to thaw overnight in the refrigerator before baking them as directed above.