A recipe for Cardamom Vanilla Scones! These buttery, flaky scones are wonderfully scented with vanilla bean paste and freshly ground cardamom.
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I first made these Cardamom Vanilla Scones back in 2016 and they have continued to be a favorite with a few tweaks here and there over the years. The scones come together in less than 30 minutes with only a handful of ingredients, most of which I generally have in my pantry.
Start by bringing together the dry ingredients, then cut in chilled butter to create a light and sandy texture.
Gently mix in an egg, cream, and vanilla bean paste to form the dough before pressing into discs, cutting into individual scones, and baking in a 400˚F (200˚C) oven until puffed and golden.
The Cardamom Vanilla Scones are best the day they are baked. I especially love them warm from the oven with butter and jam.
For even more flavor, you can drizzle a vanilla bean glaze over the scones after they have cooled.
Notable Ingredients

Green Cardamom is a highly aromatic, warm citrus-like spice. You can buy cardamom whole or ground, but the seeds quickly lose their flavor once the pods are cut.
I have been able to find the pods in the spice section of larger grocery stores and specialty spice stores/International Markets featuring South Asian products. They are also available on Amazon: Green Cardamom.
I added the vanilla flavor with 2 teaspoons (10 milliliters) vanilla bean paste. If unavailable, you can swap for 1 vanilla bean or 2 teaspoons vanilla extract.
For a more subtle flavor, decrease the vanilla bean paste to 1 teaspoon and the ground cardamom to 1/2 teaspoon.
A Few Cardamom Vanilla Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
To help create the flaky texture, I like to use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just take care to work quickly with the ingredients to keep them cold.
Add just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough may cause the scones to toughen.
There are a few different ways you can shape the scones. For these Cardamom Vanilla Scones, I personally like to keep them slightly smaller by dividing the dough in half and cutting each into quarters to make 8 smaller wedges in all.
For larger scones, simply form the dough into a single disc and cut out 6 equal slices. You can also form the dough into a rectangle and cut out squares.
Keep in mind the cooking time may vary based on the size of the scones.
Brush the cream only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.
The scones can be frozen after cutting, but before baking for future use. Arrange the unbaked scones in a single layer on a parchment-lined baking sheet.
Once solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.
Do not add the glaze to the scones until after baking. It is optional, but adds a nice burst of flavor. I usually drizzle the glaze over half of the scones for variety.
Looking for more recipes with cardamom?
Try my:

This recipe was originally posted in March 2016 and updated in August 2024.
Cardamom Vanilla Scones Recipe
Adapted from Savory Simple
Cardamom Vanilla Scones
Ingredients
- 2 cups (250 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (13 grams) baking powder
- 3/4 teaspoon freshly ground green cardamom
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter chilled and diced
- 1 large egg
- 1/2 cup (120 milliliters) heavy cream plus more for brushing over the tops
- 2 teaspoons vanilla bean paste
Vanilla Bean Glaze:
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 milliliters) milk
- 1/2 teaspoon vanilla bean paste
Instructions
- Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, cardamom, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the egg, cream, and vanilla bean paste until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
- Place the dough on a lightly floured surface and divide in half. Press each half into a disc about 3/4 inches (2 centimeters) thick. Cut each disc into 4 equal slices to make 8 scones in all.
- Transfer the scones to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops with additional cream.
- Bake in the preheated oven until puffed and golden, about 10-12 minutes.
- Allow to cool for 5 minutes before removing to wire rack. These scones are best the day they are made.
Vanilla Bean Glaze:
- Place the powdered sugar in a small bowl.
- Whisk in the milk and vanilla bean paste to form a slightly thickened glaze. If too thin, add a little more powdered sugar. If too thick, add a little more milk.
- Drizzle the glaze over the room temperature scones. Allow to set briefly before serving.
Lauren @ Sew You Think You Can Cook
Mmm… Want it now!
Amanda Mason
These look great and thank you for linking where to get that spice on Amazon!! I’ll be making this one for sure!
Farida
Late happy birthday to your daughter! And cardamom one of y favorite spice, and yes it’s expensive, but worth it! Your scones looks perfect , the recipe is pinned!
Tania @ The Cook's Pyjamas
Love the combination of vanilla & cardamom! Thank you for the great freezing tip. I did not realise that scones could be baked unfrozen. I am going to have to give that a try.