Fruit Scones

8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).

Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.

Cardamon
Ellataria cardamomum
Zingiberaceae
Cardamon is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold.

Cardamon is especially popular in Scandinavia, Saudi Arabia, and India. About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia where it is still used extensively in baking spiced cakes and breads. The beduin of Saudi Arabia, who bartered for necessary supplies in towns well-positioned along ancient trade routes, have used cardamon for centuries in preparing and serving coffee. Indian cooks, who enjoy being in the native country of cardamon, use this spice in curries, pilafs, and in milky desserts.

Cardamon is a member of the ginger family. As a carminative and a stimulant, it warms the body and helps relieve indigestion and gas.


also take a look here

http://www.spice-n-ez.com/individual.htm