My secretary loves scones, particularly the scones from the Whole Foods at Columbus Circle in NYC. Now I don't know if these scones are particularly traditional, or just that good. A few weeks ago I found myself at Whole Foods before work and I picked up a few scones for her in addition to lunch for me. Ever since I have found myself thinking about scones. So tonight I decided to actually make some scones, which was a first for me. I figured scones are a lot like biscuits, which I have made several times in the past, so how hard could they really be? The answer is, not that hard. And they are wonderfully adaptable.
For our scones I decided to use crystallized ginger and a combination of Asian spices - cardamom, star anise, cinnamon, and cloves. Originally I wanted to throw in some dried currants in lieu of the ginger, but the local grocery was out. So I decided to just stick with crystallized ginger, which might actually have been a better choice anyway. Alex said that the scones were a little dry, but scones are supposed to be crumbly and a little dry, aren't they? Otherwise he said they were really good and that he really liked the flavor. I think they would be wonderful served with some clotted cream, which I think would solve Alex's complaint that the scones were dry. But where does one buy clotted cream? I also think they would be lovely spread with a little orange marmalade, but Alex disagrees. He thinks that the marmalade would mask the flavors of the spices and ginger. Now that I know how easy scones are to make I will definitely be making more. Perhaps my next batch will be pumpkin caramel scones for fall. Or more likely, some raspberry chocolate chip scones. I might tweak the recipe a little to combat Alex's complaint of dryness, but then again, I might not!
Recipe after the jump!