Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 450°F. Grease an 8 inch round cake pan. Sift flour, ginger and sugar into a medium bowl. Cut in butter until mixture resembles coarse breadcrumbs. Fold in berries and sour cream. Add 1/2 cup milk and mix until just combined. Turn dough out onto a floured work surface and knead until smooth. Press into a 3/4 inch-thick disc and cut into 2 inch rounds. Arrange in prepared pan and bake for 15 mins, until golden brown. Meanwhile, to make the custard cream, whip cream, custard and powdered sugar to soft peaks. Serve scones with custard cream.