Cherry Cardamom Scones & Chocolate Chip Cinnamon Scones

Scones are my thing.   With the magic of a pastry cutter, they are very very easy, though many people don’t believe me.  Like a cheesecake, they are very easy to alter and adapt.  I’ve started from the Joy of Baking Coffee House Scone recipe and given some twists.

Cherry Cardamom Scones

2 cups flour

1/4 cup white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon of cardamom

1/2 cup of cold butter, chopped into small pieces

2/3 cup half & half

1/2 cup of chopped dried cherries

Preheat oven to 400 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cardamom. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  Add the half & half to the flour mixture and dried cherries.  Stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, the dough into a ball.  Divide the ball in half, flatten to about 2 in. in thickness.  Divide each flatten ball into 6 or 8 wedges. Place the scones on the baking sheet and bake for 15 to 20 minutes.

For the glaze, whisk together approximately 1 cup or powdered sugar with 2 teaspoons of cardamom and 1 teaspoon of half & half.  You may need to add more cream or more sugar to reach your desired consistency.  Drizzle over cooled scones.

****  For Chocolate Chip Cinnamon, substitute the cherries for chocolate chips and the cinnamon for the cardamom.  Yes.  It’s that easy. ****

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2 thoughts on “Cherry Cardamom Scones & Chocolate Chip Cinnamon Scones

  1. Cardamom is such a great spice. It seems to be an unexpectedly good variation on anything requiring cinnamon too (not that there’s anything wrong with cinnamon!) Cardamom rolls, for example, cardamom cherry scones 😉

    I made cardamom palmiers in my baking class and they were delicious. It was the day we made puff pastry. I was ill for the rest of the day as a result of how much butter I consumed that afternoon…but no regrets!

  2. Oh, and re: cardamom pods–I somehow ended up with these (rather than ground cardamom). I read in my Middle Eastern cookbook that a few pods can be added to coffee to give it a little twist. I have only added it to the insipid decaf coffee I drink these days so I can’t really make a fair appraisal, but I *think* it’s pretty good!

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