Homemade Ginger Scones

The wild that surrounds us here in the Pacific Northwest abounds with the luscious victuals from Mother Nature; learn to harness these and you will never go hungry.

The cold wintery days of this chilling season drive one indoors and out of the rainy muck. As I sit inside by the hearth with a book and a hot mug of Detox Yogi Tea, I find myself feeling incomplete. My perfect scenario lacks food. So, I head to the woods, searching for the wild ginger.

Let me introduce you to my wild ginger scones:

To harvest ginger, go to the woods and look for heart shaped leaves. The Asarum caudatum or wild ginger lies amongst the roots of powerful, 150-year old coniferous trees. Dig up about three ginger plants. Chop and wash the ginger root and sauté them in butter with about half a cup of sugar. Mix the ginger with the following: two cups flour, 1/3 cup sugar, one spoon of baking powder, 1/4 teaspoon baking soda, eight tablespoons butter, 1/2 a cup sour cream and one egg. Bake it at 350 degrees until brown.

Enjoy these vittles with your own cup of tea and find relaxation in a good book.