Description
These Orange Cardamom Cream Scones are tender and flaky with a delightful citrus aroma and a warm hint of cardamom. Perfect for breakfast or a cozy afternoon snack, these scones are enriched with heavy cream and butter for a rich texture and topped with optional coarse sugar for an irresistible crunch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- Zest of 1 large orange
Wet Ingredients
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Optional
- 2 tablespoons coarse sugar for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking the scones.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cardamom, and orange zest until evenly distributed.
- Cut in Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until fully combined.
- Form Dough: Gradually pour the wet mixture into the dry ingredients, stirring gently until a dough forms. Be careful not to overmix to keep the scones tender.
- Shape and Cut: Turn the dough out onto a floured surface. Gently knead it a few times to bring it together, then pat or roll the dough into a 1-inch-thick circle. Cut the circle into 8 equal wedges.
- Prepare for Baking: Place the scone wedges onto the prepared baking sheet, spacing them slightly apart. If desired, sprinkle the tops with coarse sugar for extra texture and sweetness.
- Bake: Bake in the preheated oven for 15-18 minutes or until the scones are golden brown on top and cooked through.
- Cool and Serve: Remove the scones from the oven and let them cool slightly on a wire rack before serving warm.
Notes
- Use cold butter to ensure flaky scones.
- Do not overwork the dough to keep the texture tender.
- Coarse sugar on top adds a nice crunch but is optional.
- Serve these scones warm with clotted cream or orange marmalade for extra indulgence.
