Vanilla Cardamom Scones

Related Post: Scones Primer

A delicious variation on vanilla scones.  

Vanilla Cardamom Scones

If you like cardamom, you’ll love these scones. The scone itself is a rich vanilla, but the cardamom icing adds some spice and a lovely scent. (This recipe is adapted from the orange cream scones at A Latte Food.) 
Prep Time30 minutes
Course: Snacks
Keyword: Baking, Breakfast, Cardamom, Scones, Vanilla
Servings: 8 scones

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 1 large egg
  • 1/4 cup Greek yogurt, plain or vanilla
  • 1/4 cup 35% cream
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter, cold and cut into small pieces

Icing

  • 1 1/2 tbsp butter, melted
  • 1/2 cup icing sugar
  • 1/2 tsp cardamom, or more, to taste
  • 2 tsp milk or cream
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the oven to 400F. Line a baking sheet with parchment paper. (See Notes, below.)
  • Add all the dry ingredients to a large bowl and whisk together to incorporate.
  • In a medium bowl, whisk together the egg, yogurt, cream, and extract. Set aside. 
  • Cut the butter into the dry ingredients until the butter is about pea-sized. The dough will have the texture of crumbs. (See Notes, below. Or see the Scones Primer for pictures.)
  • Add wet ingredients to dry ingredients. Stir until dry ingredients are incorporated. 
  • Gently knead the dough into a ball in the bowl, then turn out and begin patting into a circle until it’s about 1 inch (2.5cm) thick. You may need to squeeze the outer edges a bit to incorporate crumbly bits into the dough. 
  • Cut the dough into 8 evenly sized wedges and place them on the prepared baking sheet. Brush lightly with 35% cream if desired. (This gives a nice sheen to the finished scones.)
  • Bake for 12-13 minutes, or until edges start to turn golden.
  • Let scones cool for about 5 minutes on the pan, then move them to a wire rack. Place the parchment from the baking pan under the wire rack to catch drips when you ice the scones. 
  • After the scones have cooled for about 10-15 minutes, make the icing by whisking together all of the icing ingredients. If the icing is too thin, add more icing sugar, a teaspoon at a time. (See Notes, below.)
  • Drizzle or spread icing on cooled scones. 

Notes

  • Ovens can vary widely in temperature. For this recipe, I set my oven to 400F and bake for about 11 minutes. Watch your scones carefully the first time you make this recipe to ensure they don’t bake too long.
  • The cutting process can take a few minutes but you want to be able to see pieces of butter in the dough, so don’t go too long with this step. 
  • The thickness of the icing is a personal preference. You can drizzle thinner icings in a nice pattern across all the scones or spread thicker icings across the top. The amount of cardamom is also a personal preference. Taste the icing before putting it on the scones and, if you like, add a bit more cardamom, about ¼ tsp (1.25 mL) at a time.

vanilla cardamom scone

Image of cardamom pod by Pleshko74 | Dreamstime.com



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