These Cardamom Vanilla Cream Scones are perfect for serving with afternoon tea or Sunday brunch. No mixer needed, ready in under 30 minutes!
Why is it that when a big snowstorm is on the horizon, people flock to grocery stores to stock up on milk, bread and toilet paper? What is it about these items that are so important?
Especially the toilet paper? Can someone please explain the logic of this one to me? Does the thought of snow make people so nervous that their stomachs act questionably?
You know what we stock up on? Nothing. I hate going to the grocery store when people are freaking out. We have wine, ramen and peanut butter. Assorted perishables and non-perishables. Vodka. Chocolate.
So, I guess I feel that even if we get hit with the 1-2 inches of snow being forecast for DC tonight, things are going to be ok. I stand behind my decision to not stock up on additional milk, bread and toilet paper. More for you!
These cardamom vanilla cream scones. They’re pretty good! I recommend serving them warm with butter but in the event of an emergency, they’re also tasty at room temperature.
Love scones? Be sure to also check out my cranberry goat cheese scones!
Cardamom Vanilla Cream Scones
- 15 ounces all-purpose flour (approximately 3 cups)
- 2 tablespoons granulated sugar
- 2 vanilla beans
- 1/2 teaspoon ground cardamom
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 ounces unsalted butter, cold and cut into small pieces
- 1 cup light cream (half-and-half may be substituted)
- 1 teaspoon pure vanilla extract
- 1 ounce unsalted butter, melted
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Slice the vanilla beans in half lengthwise and use the flat side of a paring knife to scrape out the seeds.
- In a medium bowl, whisk together the flour, sugar, vanilla seeds, cardamom, baking powder, baking soda, and salt.
- Add the cold butter pieces and, using your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces scattered around.
- Add the cream and vanilla to the bowl and use a spatula to mix the ingredients until they are just combined. The dough will look like it’s barely coming together. Kneed the dough in the bowl until it comes together. Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. Brush melted butter on top of each piece.
- Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm.
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