This recipe comes to us from our baking expert, Martin Philip. The scones are as tender as can be and feature a medley of aromatic spices. Martin recommends freshly grinding your own spices with a spice mill or mortar and pestle for optimum flavor. This recipe was excerpted from Breaking Bread: A Baker’s Journey Home in 75 Recipes by Martin Philip, photography by Julia A. Reed, Copyright © 2017. It has been reprinted with permission of Harper Wave, an imprint of HarperCollins Publishers.
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