Cardamom Ginger Scones

I wanted to share one of my favorite recipes with you. I started making these shortly after Christmas this year, after my FIL gifted us with 2 pounds of candied ginger. 2 pounds!! I don't know what the man was thinking. Anyway, I got creative with some of it (poached pears in ginger sauce, ginger pecan waffles, etc.) but then found this recipe on epicurious. I've modified to my own tastes, and it is absolutely addictive. The original is made with heavy cream, and while it does make them meltingly luscious, ordinary lowfat milk tastes just fine (and given I eat several of these a day, every way, my waistline wouldn't appreciate the cream). Ginger Scones - inspired by La Brea Bakery

Ingredients
2 cups all-purpose flour
1/4 cup corn starch
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
seeds of 6-8 green cardamom pods; finely ground (or 1/2 tsp. preground)
1/8 teaspoon allspice
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
1 teaspoon vanilla extract
3/4 cup milk

Turbinado (raw) sugar

I prepare these in a food processor, though they could also be made using a pastry blender.

Preheat oven to 400°

In the bowl of a food processor fitted with the steel blade combine the flour, sugar, salt, spices and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal. You should not be able to see individual chunks of butter at this point.
Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the milk. Using one hand or a fork, draw in the dry ingredients, mixing until just combined. Wash and dry your hands and dust them with flour. Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles using a 3" biscuit cutter, cutting as closely together as possible and keeping the trimmings intact.

Note the champagne flute being used as a biscuit cutter in this image

Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a silpat or parchment-lined baking sheet. Sprinkle with turbinado sugar.Bake for 15-18 minutes, or until the bottoms just start to brown. I like mine slightly underdone, so that I can throw them in the toaster oven for a few minutes in the mornings.