Ginger, coriander and citron scones

2 c flour

2 tsp baking powder

1/2 tsp baking soda

1 tbsp ground coriander 

1 c honey citron tea jam

1/2 c crystalline ginger, chopped into pea sized pieces 

1/2 c heavy cream 

5 tbsp cold butter, chopped into pea sized pieces

A couple of tbsps of cold water to bring it together

1 egg, bested for the egg wash 

Mix the dry ingredients together. Add butter. Mix. Add the rest. Mix to combine. Add water, 1 tablespoon at a time, to get all the dry bit together. Do not over mix. This dough is not supposed to be smooth. 

Fold on a board just to bring together into a disc about 7” wide. Cut into 8 triangles and apply egg wash. 

Bake in preheated 425F oven for 22 minutes.