Blueberry Lemon and Cardamom Scones

Slofoodgroup Team octobre 01, 2023

Blueberry Lemon Cardamon Scone video and recipe

Looking for ideas of how to use your green cardamom? Ever hear of scones? Well if you think “doorstop” when you think of scones, these tender, flavorful blueberry lemon cardamom scones will change your mind for good! Give them a try, we're sure they will not disappoint. 

Tips for making the perfect scone:

There are two key tips for the best, most tender scones. The first is to keep your ingredients as cold as possible. We like to cube the butter and freeze it to make sure that it is extra cold before using, and even freeze the dry ingredients too!

The second tip is to use your food processor! Overworking the dough is what leads to tough, leaden scones. The food processor quickly incorporates the ingredients at each step so that the dough stays tender.

How we infused the flavor of cardamom into our scones

The traditional cream found in most scone recipes is infused here with crushed cardamom seeds and pure vanilla extract, and lots of fresh lemon zest and juice provide even more flavor. Serve these beauties with a cup of tea and enjoy! 

Find the recipe below. 

Blueberry Lemon Cardamon Scone Recipe

• 1/2 cup heavy cream
• 10 cardamom pods, crushed
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 cup granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, cut into cubes and frozen.
• 2 large lemons, juiced and zested (5 tablespoons juice)
• 1/4 cup + 2 tablespoons sour cream
• 1 1/2 cups frozen blueberries
• 1 cup confectioner’s sugar

Instructions for Making Blueberry Lemon Cardamon Scones

1. Place the cream in a small saucepan and heat over medium heat until small bubbles form around the edges. Remove from the heat and add the cardamom pods and seeds along with the vanilla extract. Cover and refrigerate until cold (may be done overnight).
2. Combine the flour, 1/2 cup of sugar, baking powder and salt in a bowl and place in the freezer while the cream is chilling.
3. When ready to bake, preheat the oven to 400 degrees and line a baking sheet with parchment paper.
4. Strain the cream into a small bowl and discard the solids – keep in the fridge till ready to use.
5. Place the dry ingredients in a food processor and pulse a few times to lighten. Add the butter and half the lemon zest and pulse until small crumbs form. Add the sour cream and 6 tablespoons of the heavy cream and pulse until the dough looks crumbly but holds together when pressed between your fingers (do not discard the remaining cream). Transfer the dough to a large bowl, add the blueberries and use your hands or a rubber spatula to fold them in – do not overwork the dough.
6. Transfer the dough to your prepared baking sheet and gently pat into a 9” circle. Use a sharp knife to cut into 8 wedges, and gently separate the wedges so that there’s about 1/2” between them.
7. Brush the tops of the scones with the reserved cream and sprinkle with granulated sugar. Bake until golden brown, 20 – 25 minutes. Let cool in the pan on a wire rack.
8. Gently transfer the cooled scones to the wire rack and set over a piece of wax paper. Make the glaze by combining the confectioner’s sugar with the lemon juice, whisking till a thick yet pourable consistency is achieved. Drizzle over the scones and sprinkle with the reserved lemon zest. Let set before serving.