delicious brown sugar, cardamom, and cinnamon layered generously between tender buttery pastry, topped with a cardamom glaze
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the real question is, can we even really call this a scone?!
They are so incredibly delicious and unique, so I think we need a more appropriate name…
Comment down below if you think of something more fitting for them!
This recipe is inspired by a close friend, who described a smilier pastry she had eaten in Oregon. She sent me a photo, and asked me to try to recreate it, so here’s my best attempt! I hope you all love them too.
In the meantime, I’m going to explain the process step-by-step, because you absolutely have to make them!
The beauty of Cardamom
Are you new to cardamom? A lot of Americans are, so if you’re in the US, buckle up and get ready to fall in love. Cardamom is a lovely, warm, fragrant spice. You see it a lot in German and Swedish pastries as a main character. It’s basically the edgy, more sophisticated cousin of Pumpkin Spice.
You can buy the seeds and grind them yourself, or buy ground cardamom. Avoid the seed pods, because then you have to shell each one which would be INSANE!
AMAZON LINK to Ground Cardamom
Want the Full video tutorial? Watch it on Instagram
A FEW MORE BEAUTIFUL HOMEMADE PASTRY RECIPES FOR YOU:
Blueberry and Cream Brioche Buns
Pumpkin Brioche Cinnamon Rolls
My PRO TIPS for Tender Flaky Scones
- keep all of your ingredients VERY COLD. The recipe specifically says to keep the butter, eggs, cream, and yogurt cold. Keeping butter cold in pastry allows it to remain in solid chunks, which create layers as the butter melts during baking. This process generates steam that separates the layers of dough, resulting in a flaky texture.
- handle the dough minimally! The key to tender scones is not overworking the dough, and preventing gluten development. Resist the urge to make the shaggy dough completely smooth! If you overwork the dough, it will be chewy, which is good for sourdough bread, but not good for buttery pastry. There’s a time and place for gluten development, but this isn’t it.
- bake until golden brown! these scones are nice and thick, with 4 layers, so be sure to bake them until the center is done, and the tops are nice and golden. NO blonde underdone scones allowed, please & thank you.
SCONE BAKING TOOLS I USE and LOVE
It goes without saying, but I’ll say it anyway! Having the right tools for the job makes the project so much easier and gives you a better end result.
AND, having the correct tools definitely encourages you to bake more often – a win win!
Here are the tools that make baking delicious Brown Sugar Cardamom Scones much easier and more fun – I’ve linked them all for you here on my AMAZON Store!
Ruby really wants a scone
IF YOU LOVE IT, SHARE IT!
If you make these delicious layered Brown Sugar Cardamom Scones, please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Be sure to save this recipe and Pin It to your favorite Pastry recipe board!
Happy Baking xoxo LeAnne
Brown Sugar Cardamom Scones
Ingredients
For the Scone Dough
- 2 ½ cups unbleached all purpose flour 300 g
- 3 tablespoons granulated sugar 38 g
- 1 tablespoon baking powder 13 g
- 1 teaspoon kosher salt 5 g
- 8 tablespoons salted butter, grated or cubed very cold, 113 g
- ¼ cup heavy cream, cold plus more for brushing, 60 g
- ½ cup plain or full fat vanilla yogurt, cold 122 g
- 1 large egg, cold
- 1 teaspoon pure vanilla extract 5 g
For the filling
- ½ cup granulated sugar 100 g
- ¼ cup dark brown sugar 55 g
- 2 teaspoons ground cardamom
- 1 teaspoon ground cinnamon
- pinch of kosher salt
For the Glaze
- 1 cup powdered sugar
- ¼ teaspoon ground cardamom
- ½ teaspoon pure vanilla extract, or vanilla bean paste
- 2-3 tablespoons whole milk
Instructions
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper, set aside.
In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold grated or cubed butter to the bowl. Use a pastry blender, or your hands to incorporate the butter into the flour until the mixture is like wet sand, and all of the butter is coated in flour.
In a liquid measuring cup, combine the heavy cream, vanilla yogurt, egg, and vanilla extract. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined.
Make the filling. Mix together the granulated sugar, brown sugar, and cardamom. Set aside.
Generously flour your work surface, and pour the shaggy, crumbly dough onto your work surface. Flour your hands, then use them to bring the dough together in a mound. Press it flat, then fold it over itself, and press down. Repeat this 1 to 2 more times.
The goal is to bring the dough together very gently without melting the butter in the dough. if you notice the dough getting too warm, or your hands getting sticky, use a bench scraper to pull the dough together, and fold it over.
Add more flour underneath the dough, by lifting up the sides, then use a rolling pin to roll the dough out into a large rectangle, approximately 12x14 inches.
Generously sprinkle the filling mixture onto the scone dough, and use your hands to press the filling into the dough. Lift the shorter side up, and fold the dough over in half. Sprinkle more flour on top of the dough and on the board as needed to prevent sticking.
Press and flatten the dough down, then sprinkle top of the dough generously with more of the cardamom brown sugar mixture. Next fold the dough over once more, and enclose the filling by pressing the sides down gently.
Use a rolling pin to flatten the dough out into a square, roughly 11x11 inches.
Use your bench scraper or a sharp chef's knife to cut the scones into 16 pieces (4 cuts by 4 cuts). Place the beautifully layered scones on the prepared baking sheet. Lightly brush the tops of the scones with heavy cream.
Bake in your preheated oven for 25-28 minutes until golden brown.
Make the glaze. In a small bowl, combine the powdered sugar, cardamom, vanilla extract, and milk. Whisk well until there are no lumps of powdered sugar.
Spoon the glaze on top of the scones. Let the glaze set up, then enjoy! Store any remaining scones in an airtight container for up to 2 days at room temperature.
The post Brown Sugar Cardamom Scones first appeared on Lion’s Bread Blog.
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