Cranberry, Pecan and Cardamom Scones
I absolutely love scones for breakfast or with afternoon tea. Previously, I have tried making scones, but somehow they didn’t come out the way they really should have been. I have not failed so miserably with any other baking stuff. Seriously, something so easy and delicious was not coming out the way it should have been. So, finally today as I woke up I saw some scones in Jennie’s Instagram feed. And, immediately King Arthur flour also had the feed of scones. What’s the deal about scones today. It was a call for me to make the best scones and turn out my failure into success.
As soon as I woke up, I started pre-heating my oven, even without taking a shower.I was so eager to start baking. And, started setting up all the ingredients for scones. And, in no time. I was ready to bake my scones. Voila, here is the recipe of these tasty treats for all those morning people. I found out a basic recipe of scones, the easiest one and built on that by adding all those things that I like.
Cranberry, Pecan and Cardamom Scones
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking Powder
- 1/2 tsp salt
- 4 tbsp sugar
- 1 tsp freshly Ground Cardamom optional
- 5 tbsp cold butter cut into cubes
- 1 cup heavy Cream
- 1/4 cup dried Cranberries
- 1/4 cup chopped Pecans
- 1 tbsp orange or lemon zest
- 1 Teaspoon juice of Orange
Instructions
- Preheat oven to 400 F.
- Take flour, salt , 3 tbsp sugar (reserve 1 tbsp for later use), baking powder and cardamom powder in a mixing bowl, roughly mix it up.
- Cut the butter into the flour with your fingertips and make pea-sized balls which resembles coarse and lumps.
- Zest the lemon using a zester. Add in the cranberries and nuts along with the orange juice. Roughly, mix it with fork.
- Gradually, add the heavy cream and just fork it until dough starts forming. Don’t over mix. You just want everything to come together.
- Transfer the dough ,all dry titbits, onto a floured surface and knead the dough just until all comes together and form a round disc. Press it down properly. And, cut them into rounds with cookie cutter or triangles with a bench scrapper.
- Place the triangles on parchment lined or ungreased baking sheet
- Brush them with some cream and sprinkle 1 tbsp sugar (that we had reserved) and let them go in the oven to bake.
- Bake until scone tops look golden brown to light brown in color for 15 – 20 minutes.
- Remove them from the oven and place them on wire rack to cool off for at least 5 minutes before serving.
- Serve them warm with jam or creme over tea/coffee. The leftovers can be stored in an airtight container for few days.
Love the combination of cardamom, orange and pecans, The scones look so inviting!
Thanks Priya. As Indians, aren’t we partial to cardamom?
your scones turned out perfect! Great to discover you and your lovely blog, will definitely visit u often!
Thanks a lot for stopping by my blog. I also loved your’s and all that delish food. Please do.
Interesting idea to put cardamon in scones. These looks delicious.