Cardamom-Vanilla Bean Cream Scones

YOU GUYS! This is my 300th recipe that I’ve shared on the blog!  And honestly, I couldn’t have picked something better to share for this monumental occasion, as scones are one of my very favorite things to eat-and bake.

300 doesn’t sound like such a high number when I compare myself to other much bigger, more established bloggers. I’m trying to stop playing the comparison game, so I’m going to accept a pat on the back from myself and be excited about it!Another thing I’m very excited about is these scones.  They are so tender and buttery, with the classic flavor of vanilla punched up a bit by some ground cardamom.  I strongly advise you to keep the cardamom in this recipe, even if you’re unfamiliar with this spice.  It has a sweet, almost fruity spice to it and it is really lovely when paired with vanilla.  You can use green or black cardamom; just be aware that the flavor may change slightly.  I used black cardamom, which I buy whole in the pods and grind in a coffee grinder when ready to use.Scones are made like biscuits are: the dry ingredients are mixed together, butter is cut in until it resembles coarse crumbs, and then the liquid is poured in.  The dough is worked until it just comes together; it should be relatively dry, but a little sticky.  I like to pat my scone dough into a circle and cut into wedges.  Scones shouldn’t contain any egg in the dough, but may have an egg wash on top to help the crust brown.  I like to brush on cream and sprinkle generously with turbinado sugar for a delicious, sweet crunch.  Bake at a high temperature until the scones are dry and beginning to brown; serve warm or at room temperature, with or without a schmear of butter.  I personally prefer a drizzle of buttery vanilla glaze, but you do you.I made a different iteration of these, but there were too cakey and not flavorful enough.  I stumbled upon this recipe in The Gourmet Kitchen by Jennifer Farley and gave it another shot.  The results were pure magic!  And also, for the sake of honesty, I’m going to tell you that I actually bought the cookbook strictly for this recipe when I saw it in the index.These vanilla scones make a great on-the-go breakfast or afternoon pick-me-up.  Just make a batch at the beginning of the week and you’re set with a sweet treat whenever you need it.

Cardamom-Vanilla Bean Cream Scones

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• Author: Amanda
• Yield: 8 scones 1x

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Description

Warm cardamom and sweet vanilla play together in these buttery scones.  Topped with a sweet vanilla glaze, these are perfect for on-the-go breakfasts or afternoon pick-me-ups!

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Ingredients

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• 3–1/2 cups (420 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cardamom
• 12 tablespoons (170 grams) butter, cold and cut into 1/2-inch cubes
• 1 cup heavy cream, plus more for brushing the tops of the scones
• 2 tablespoons vanilla bean paste, or 2 vanilla beans
• 1 teaspoon vanilla extract
• Turbinado sugar, for sprinkling

VANILLA GLAZE:

• 1 tablespoon (14 grams) butter, melted
• Pinch of kosher salt
• 1–1/2 tablespoons whole milk or cream
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 2/3 cup (76 grams) confectioners’ sugar

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Instructions

1. To make the scones: Preheat the oven to 425°.  Line a large baking sheet with parchment paper.  Whisk the flour, sugar, baking powder, baking soda, salt, sugar and cardamom in a medium mixing bowl.  Add the cold butter pieces and work into the dough using your fingers or a pastry blender, until the mixture resembles coarse crumbs.
2. Combine the vanilla bean paste and vanilla extract with 1 cup heavy cream and whisk to combine.  Add to the flour mixture and fold together just until the dough comes together.  If needed, add a little more cream to bring the dough together.  The dough should be clumpy, but there shouldn’t be any dry spots of flour.
3. Turn the dough out onto a lightly floured surface.  Pat into a circle and cut into 8 wedges.  Transfer to the prepared baking sheets and place in the freezer for 20 minutes.
4. Brush the top of the scones with heavy cream and generously sprinkle with turbinado sugar.  Bake for 18 to 20 minutes until the tops are set and the scones are lightly golden brown.  Cool scones for 5 minutes before removing from the pan to a wire rack to cool completely.
5. For the glaze: Whisk together all of the ingredients until completely smooth.  Drizzle over the scones and allow to set for at least 30 minutes before serving.

Notes

Inspiration: Cardamom Vanilla Cream Scones from The Gourmet Kitchen by Jennifer Farley

• Category: Muffins & Scones,