Flakey cardamom scone recipe (with raisins)
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How to make ultra-flakey scones with cardamom
Get ready to indulge in the ultimate treat - ultra buttery flakey cardamom scone recipe . If you're a fan of scones, these will surely make your heart sing. And if you have a soft spot for the aromatic spice of cardamom, you're in for a real treat.
Imagine sinking your teeth into a scone that is perfectly flakey, with a buttery richness that melts in your mouth. The addition of cardamom adds a unique and exotic flavor that takes these scones to a whole new level.
I had to gild the lily - these scones are also studded with big, fat, juicy raisins that provide just the right amount of sweetness. Each bite is a delightful combination of buttery goodness, warm cardamom, and bursts of sweetness from the raisins.
To achieve the perfect texture and flavor, it's important to use the best quality butter you can find. There is a high butter content in this recipe that is key to achieving the flakey texture so the butter you use really matters. So go ahead, get your best butter out and let's get baking!
Whether you enjoy these scones with a cup of tea or as a special treat for breakfast or brunch, they are sure to satisfy your cravings for something indulgent and delicious. So why wait? Treat yourself to these ultra buttery flakey scones with a touch of cardamom and experience pure bliss with every bite.
What is cardamom and how does it taste?
Cardamom is a highly aromatic spice that is widely used in cooking and baking. It is derived from the seeds of plants belonging to the Zingiberaceae family, which also includes ginger and turmeric. This spice is native to the Indian subcontinent and is commonly found in Indian, Middle Eastern, and Scandinavian cuisines.
I have such fond memories of childhood, the scent of cardamom perfuming the air as my Swedish aunt would bake loaves of bread like vetebrod frequently. As I found it in Indian cuisine as I grew up, I wondered how cardamom found its way to Scandinavia.
It seems about 1,000 years ago, the Vikings found cardamom in the bazaars of Constantinople and introduced it to Scandinavia. Today, Swedes consume 60 times as much Cardamom as Americans do and 18 times more per capita than the average country, including it in mulled wines, fresh pastries, and stewed fruits.
One of the key characteristics of cardamom is its strong, unique flavor profile. It has a warm, slightly sweet taste with hints of citrus and mint. The flavor of cardamom can be described as both spicy and floral, making it a versatile spice that can be used in both sweet and savory dishes.
You will notice its flavor in things like chai, some curries, even the classic European Christmas bread, stollen. It's even nice to enjoy in some warm milk with a bit of vanilla and honey.
In addition to its distinct flavor, cardamom also offers a range of health benefits. It is known for its antioxidant properties and has been used in traditional medicine to aid digestion, freshen breath, and relieve symptoms of respiratory conditions.
Cardamom is available in two main varieties: green cardamom and black cardamom. Green cardamom is the most common variety and is often used in desserts, beverages, and spice blends. Black cardamom has a smoky flavor and is commonly used in savory dishes, such as curries and stews.
In summary, cardamom is a versatile spice with a unique flavor profile that adds depth and complexity to a wide range of dishes. Its rich history and cultural significance make it a beloved ingredient in many cuisines around the world. So, the next time you come across a recipe that calls for cardamom, don't hesitate to give it a try and experience the magic of this aromatic spice.
You may like this recipe for no pectin peach jam
Cardamom scone recipe
Ingredients to make scones
- 1 c. cold milk, whole is best
- 1 tsp sea salt
- 1/4 c. white granulated sugar
- 3 c. all purpose flour
- 2 1/2 tsp non-aluminum baking powder
- 2 sticks (1 cup) cold unsalted butter
- 1/2 c soft gold or brown raisins
- 1-2 tsp ground cardamom, to taste
Equipment to bake scones
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Microwave safe small bowl
- Pastry cloth for rolling out dough if desired
- Food processor or pastry cutter
Get the oven ready by preheating to 375 F at least 20 minutes before you bake. Line baking sheet with parchment paper.
Next:
Mix together milk, sugar, and sea salt in a medium bowl until sugar and salt dissolve. In a large bowl, whisk flour and baking powder.
Cut 10 Tbsp. of the butter into 1/2" cubes, add to flour mixture, and blend with a pastry cutter or your fingertips (or pulse in a food processor) until pea-size pieces form with some larger chunks remaining.
Add milk mixture and stir with a fork until large clumps form. Gently knead in the bowl until dough just comes together. Transfer to a lightly floured work surface.
Then:
With a lightly floured rolling pin, roll out dough to a 14x8" rectangle, with long side facing you. In a small, microwave-proof bowl melt the butter just barely in the microwave until softened but not melted, about 20 seconds. Spread evenly over dough with fingertips, then sprinkle plumped raisins and cardamom evenly on top and press to secure to dough so it won’t slide around in next step.
Fold up bottom third of dough over center, then fold down top third to meet bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle.
Shape dough and cut scones
Cut dough in half lengthwise and in quarters crosswise to form 8 even squares. Transfer to prepared pan, spacing 2" apart. Sprinkle tops generously with sugar and cardamom if desired.
Bake
Bake until scones are golden brown, 25-30 minutes. Meanwhile, melt remaining 4 Tbsp. butter in a small saucepan over medium-low heat. As soon as the scones come out of the oven, lightly brush tops with clarified butter, leaving behind white solids in bottom of saucepan. Cool scones on sheet on a wire rack and serve hot, warm, or room temperature.
Store any leftover scones in an airtight container. Reheat wrapped in foil in oven for 10-15 mins at 350 (or in wrapped in air fryer at 370 for 10 mins). Microwave reheating is not recommended.
Freeze by wrapping individually in parchment paper before placing in a freezer bag.
