Cardamom Vanilla Cream Scones

A recipe for Cardamom Vanilla Cream Scones! These buttery, flaky scones are wonderfully scented with ground cardamom and vanilla to make the perfect accompaniment to coffee/tea.

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I first made these Cardamom Vanilla Cream Scones in January during our fourth day stuck at home due to the large snow storm. I was itching to bake something and happened to have all the ingredients on hand. We enjoyed them so much that I added them to the menu I was planning for my daughter’s first birthday party.

Best of all, they come together in less than 30 minutes! After baking until lightly golden and tender, the scones are best served warm from the oven alongside butter or your favorite jam. I especially love to pair them with blood orange jam and a Vanilla Latte made with my Vanilla Bean Syrup.

To help create the flaky texture, I used a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. I added just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough or adding too much moisture will cause the scones to toughen a bit.

I cut the Cardamom Vanilla Cream Scones into eight smaller wedges, but the dough can also be formed into one larger disc or even cut into circles or squares. 

To make ahead of time, 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. Just add a couple of minutes to the baking time.

If vanilla beans are not available, you can substitute with vanilla bean paste or add an extra teaspoon of vanilla extract.

Green Cardamom is a highly aromatic, warm citrus-like spice similar to ginger and cinnamon. Most of the flavor is in the seeds encased by the green pods. 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 green cardamom at larger grocery stores and specialty spice stores/International Markets featuring Middle Eastern/South Asian ingredients. It is also available on Amazon: Green Cardamom.

Looking for more scone recipes?

Try my 

• Basil Parmesan Scones
• Irish Cream Scones
• Meyer Lemon Scones

Cardamom Vanilla Cream Scones Recipe

Adapted from Savory Simple

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Cardamom Vanilla Cream Scones

A recipe for Cardamom Vanilla Cream Scones! These buttery, flaky scones are wonderfully scented with ground cardamom and vanilla to make the perfect accompaniment to coffee/tea.

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, cardamom, scone, vanilla, vanilla bean

Prep Time 15 minutes

Cook Time 10 minutes

0 minutes

Total Time 25 minutes

Servings 8 Small Scones

Ingredients

• 2 cups (240 grams) all-purpose flour
• 1/3 cup (70 grams) granulated sugar
• 1 tablespoon (12 grams) baking powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 vanilla bean
• 5 tablespoons (70 grams) unsalted butter chilled and diced
• 1 large egg
• 1/2-3/4 cup (118-177 ml) heavy cream plus more for brushing over the tops
• 1 teaspoon vanilla extract

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. Slice the vanilla beans in half and scrape the seeds into the flour mixture.
• 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, 1/2 cup cream, and vanilla extract until just combined. Knead lightly to bring the dough together, but don't overwork. If too dry to come together, slowly add the remaining 1/4 cup cream. Be careful not to add too much liquid.
• Place the dough on floured surface and lightly knead to bring it together. Divide in half and press into two discs about 3/4 inches thick. Cut each disc into 4 equal slices to make 8 scones in all. Transfer to the prepared baking sheet about 1/2 inch apart. Brush the tops with cream.
• Bake in the preheated oven until golden, about 12 minutes. Allow to cool for 5 minutes before removing to wire rack. These scones are best served the day they are made.