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Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup heavy cream
1 large egg
Zest of 1 orange
1 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
2-3 tablespoons fresh orange juice

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Orange and Cardamom Scones

Created by: Howcan Team

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small pieces
1/2 cup heavy cream
1 large egg
Zest of 1 orange
1 teaspoon ground cardamom
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
2-3 tablespoons fresh orange juice

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, orange zest, ground cardamom, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges.
Place the scones on the prepared baking sheet and brush the tops with a little heavy cream.
Bake for 12-15 minutes, or until the scones are golden brown and cooked through.
While the scones are baking, prepare the glaze by whisking together 1/2 cup powdered sugar and 2-3 tablespoons of fresh orange juice until smooth.
Once the scones are done, transfer them to a wire rack to cool slightly. Drizzle the glaze over the warm scones.
Serve the scones warm or at room temperature. Enjoy!

Baking Breakfast

British

Orange and cardamom scones have a rich history dating back to the British tradition of afternoon tea. The combination of zesty orange and aromatic cardamom creates a delightful flavor profile that has become a favorite among scone enthusiasts. Renowned chefs like Nigella Lawson and Mary Berry have popularized this delectable treat, infusing their own unique twists into the classic recipe. In recent years, artisanal bakeries in cities like London and New York have elevated the orange and cardamom scone to new heights, using premium ingredients and innovative techniques. For the best version of this dish, seek out a bakery that prioritizes fresh, high-quality oranges and fragrant cardamom for an unforgettable scone experience.

30 min

220 calories

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 2 cups of flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
In a separate bowl, whisk together 1/2 cup heavy cream, 1 large egg, orange zest, ground cardamom, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Transfer the dough to a lightly floured surface and gently knead it a few times until it comes together.
Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges.
Place the scones on the prepared baking sheet and brush the tops with a little heavy cream.
Bake for 12-15 minutes, or until the scones are golden brown and cooked through.
While the scones are baking, prepare the glaze by whisking together 1/2 cup powdered sugar and 2-3 tablespoons of fresh orange juice until smooth.
Once the scones are done, transfer them to a wire rack to cool slightly. Drizzle the glaze over the warm scones.
Serve the scones warm or at room temperature. Enjoy!

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