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. 


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