Homemade Cardamom Scones
- Yield 6
- Prep 20 minutes
- Cook 15 minutes
- Total 35 minutes
Homemade Cardamom Scones is a bakes recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 3/4 cups (230 g) all-purpose flour
- 1/3 cup granulated white sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (8 tablespoons) cold unsalted butter, diced
- 1/3 cup half and half
- 1 large egg + 1 egg white
- 1 teaspoon vanilla extract
- 2 teaspoons ground cardamom
- 2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon half and half
Method
Prep the oven and baking sheet. Warm the oven to 375°F. Line a baking sheet with parchment paper.
Make the dough. In a large mixing bowl, whisk together the flour, 3 tablespoons sugar, baking powder and salt until evenly combined. Take a pastry cutter (or your fingers) to cut the butter into the dough until it resembles coarse cornmeal. Create a well in the center of the bowl, add the half and half, 1 egg and vanilla extract. Then use a fork to briefly whisk the wet ingredients together. Beat the wet ingredients into the dry ingredients until a dough begins to form. Take your hands to bring t
Make the cardamom-cinnamon-sugar. In a separate bowl, whisk the cardamom, cinnamon and 2 tablespoons sugar together until combined.
Layer the scones. Take a rolling pin to roll out the dough into a roughly 8x11-inch rectangle (the size of a sheet of paper). Scatter half of the cinnamon-sugar mixture over the dough and lightly press it down with your hands (see video), then fold the dough in half. Take the rolling pin to roll the dough out lightly into an 6x10-inch rectangle. Scatter the remaining cinnamon-sugar over the dough, then fold in half once more. Take your hands to lightly press down the dough to seal the edges, then
Top the scones. Beat the egg white together with 1 tablespoon of water until lightly frothy. Brush the egg wash evenly over the tops of the scones to coat, then sprinkle the remaining sugar on top.
Roast Roast for 15 minutes or until the scones are slightly golden around the edges. Move to a wire baking rack to cool.
Make the glaze. While that cooks, whisk together the glaze ingredients until combined. (If it seems too thick, add in more liquid. If it’s too thin, add in more powdered sugar.) Once the scones have cooled to room temperature, drizzle them with the glaze.
Plate Plate while it is hot and enjoy!
