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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


  • 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


  • 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.