Anonymous August 28 2005

1 1/4 cups flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons sugar

1/2 teaspoon ground ginger

1 teaspoon finely chopped crystallized ginger

4 tablespoons chilled butter, cut into bits

1/2 cup sliced blanched almonds

1/4 teaspoon almond extract

1/2 cup milk (may substitute heavy cream)

Position a rack in the middle of the oven. Preheat the oven to 350 F. Lightly grease a baking sheet or line with parchment paper (if you forget

both, it will still work) and set aside. In the large

bowl of a standing electric mixer, combine the flour, salt, baking

soda, baking powder and sugar. Stir in the ground and crystallized ginger. In the same bowl, using a standing electric

mixer on medium speed, add the bits of butter to the flour

mixture. Mix until the butter is evenly combined with the flour and

the mixture feels like coarse cornmeal. (You

can also prepare the dough by hand, rubbing the flour and butter together as with pie-crust or biscuit dough. The mixer is easier.) Add the almonds, the almond extract and then the milk or cream, combining

just until the dough forms. Be careful not to overmix. Turn out the dough onto a surface dusted with flour or sugar, and pat it

into a 6-inch square, about 1/2 inch thick. Cut into

triangles with a knife and transfer them to the prepared baking sheet, separating them by at least 1/2 inch. Bake for 20 minutes.

Serve warm. Makes 8 to 10 scones.