Ginger and Cardamom Scones

Ginger and cardamom are two flavours I would never think to put together. But I chanced upon this recipe for ginger and cardamom scones on Martha Stewart’s website, so I just had to try it out.

Ginger and Cardamom Scones

I made some changes, of course. I don’t own a pestle and mortar, so I couldn’t ground my cardamom. I instead chose to infuse milk with whole cardamom pods bashed open with the flat of a knife. Everything else pretty much follows my basic scones recipe.



1/4 cup milk
4-5 cardamom pods, bashed open
250g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
125g butter, cold and cubed
75g caster sugar
100g candied ginger, chopped
1/4 yoghurt
1 egg
A little milk for brushing over the tops

Makes about 16 small round scones.


Step 1: Preheat your oven to 200°C (400°F). Line a sheet tray with baking paper.

Step 2: Heat milk until just simmering, either on the stove-top (I used my metal measuring cup as a mini saucepan) or in the microwave. Add the split cardamom pods and leave to infuse and cool for 30 minutes. 

Infusing milk

Step 3: Add the flour, baking powder, baking soda, salt, and cubed butter to a large bowl. With a couple of forks or a pastry blender, cut the butter into the dry ingredients until you get a pale yellow, sandy mixture. Add the sugar and candied ginger, and mix to combine.

Candied ginger

Step 4: Sieve the now cooled milk to remove the cardamom pods. Mix in the yoghurt and egg.

Step 5:  Add about two-thirds of the liquid mixture into the dry. Mix until clumps of dough begin to form. If there are still dry bits, add a little more of the liquid and mix. Do not add all the liquid at once. Chances are you will not need all of the liquid to form your dough and adding it all in at once just creates an unworkable sticky mess.

Step 6: Lightly flour your work surface and dump the dough clumps onto it. Just press the clumps together to form a ball, working it as little as possible. Dust with more flour if things get too sticky. Gently pat down the dough ball with your palm until it’s a little over 1-inch thick.

Step 7: With 5-7cm round cutters, cut out your scones. Transfer each one to your sheet tray. Keep reforming your dough and cutting out more scones until there’s no more dough left. Brush the tops of the scones with milk and bake for 20 minutes. Serve warm with clotted cream and jam.


These scones are sweet, spicy and very aromatic. I’d recommend skipping Earl Grey and having chai tea instead with these scones.


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