Ginger scones

Combine the all-purpose flour, baking powder and baking soda, and add the freshly ground spice blend of coriander, cardamom, black pepper, cinnamon and clove.

Add the butter, toss to coat and press the pieces flat into leaves, working a minute until down to size; the leaves and big pieces create flake.

Add the ginger. The dough is relatively dry, not a moist cream-scone batter.

Dump onto the bench, pat flat and push the loose edges back to the centre all the way around until no dry bits remain, keeping it firm for tenderness.

Press out to a 7-inch diameter.

Make a compass cut: 12 o'clock to 6, then 3 to 9, then subdivide each piece.

Transfer the pieces to a sheet, with a knife if they stick, in two rows of four.

Bake until well coloured, with a little crunch on top from the sparkling sugar.