Since we actually had a Sunday with no morning plans, I decided to look to my favorite scone recipe and make use of some of this citrus. Tyler Florence’s recipe for Blueberry Scones has become my go to recipe for making light and flaky scones. I’ve tried a few different fruit varieties to great success.
I ground whole cardamom pods because I had them in my pantry. You could also use pre-ground cardamom. Of course, fresh ground spices are always a little stronger.
The dough is pretty gooey, so be sure to flour your work station before you pat it out into a rectangle, 1-1/4 in high. You could also use biscuit cutters if you want round scones.Cut in half, half again, and into triangles. 8-16 depending on how big you want your scones. This time around I cut 16 so that I would have some leftovers to share with my coworkers.
Orange Cranberry Cardamom Scones
Recipe adapted from Tyler Florence’s Real Kitchen “Blueberry Scones with Lemon Glaze”
- 2 cups all-purpose flour, plus more for dusting your work surface and your fruit
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 5 Tbsp unsalted butter, cold, grated
- 1 cup heavy cream
- 1 cup chopped fresh cranberries
- 2 Tbsp orange zest
- 1 Tbsp cardamom
Preheat the oven to 4oo degrees F. Sift together the flour, baking powder, salt, cardamom and sugar. Using a standard cheese grater, grate the very cold butter into the flour mixture. (Check out Kitchen Konfidence to see where I got this great idea). The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not over work the dough. Toss the chopped cranberries with some flour to help prevent them from sinking to the bottom of the scone when baked; then fold them into the batter.
Press the dough out on a lightly floured surface into a rectangle about 12 x 3 x 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3-inch squares. Cut the squares in half on a diagonal to give you the classic triangle shape. You can also cut these in half again if you want smaller scones.
Place the scones on an ungreased cookie sheet and bake for 15-20 minutes, until beautifully browned. Let the scones cool.
These are delicious served with a honey whipped butter or an orange marmalade, or a pomegranate jam. Make use of some seasonal citrus and enjoy these with a nice cup of coffee this weekend.