Steps
- Set a rack in the upper third of the oven and preheat to 425°F / 220°C. Line a baking sheet with parchment paper.
- Mix 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt.
- Add ½ teaspoon of ground black pepper, 1 teaspoon of ground cinnamon, 1 teaspoon of ground coriander, ½ teaspoon of ground cardamom, and ¼ teaspoon of ground cloves.
- Flatten 4 tablespoons of cold unsalted butter, sliced ⅛in / 3mm thick, into the flour. Stir in ½ cup of finely chopped crystallized ginger.
- Whisk ¾ cup of heavy cream with ¼ cup of packed light brown sugar. Stir into the flour just until barely combined, then fold briefly on a floured surface.
- Pat into a 7in / 18cm circle, 1in / 2.5cm thick. Cut into 8 wedges and arrange on the baking sheet.
- Beat 1 large egg with 1 tablespoon of water and brush over the scones. Bake for 18-22 minutes, rotating the pan after 14 minutes, until light golden and firm.