yields 12 scones

400 g / 3 1/3 cups all-purpose flour

1 tablespoon + 1 teaspoon baking powder (aluminum free)

1/2 teaspoon salt

65 g / 1/3 cup sugar

1/2 teaspoon ground cardamon seeds

110 g / 1/2 cup unsalted cold butter, cut into 1/2 inch pieces

240 ml / 1 cup cold milk

1 large egg

55 g / 1/3 cup crystallized ginger, cut into small chunks

for the egg wash:

1 egg

4 tablespoons sugar