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.