Skip to main content

Mini Blueberry & Cardamom Scones





So....remember those Strawberries & Cream Scones that I posted?  Yeah, well...they were so dang good that I made them again.  

Sorry, not sorry.

Only this time, I used blueberries and added some cardamom.  There's something about cardamom and blueberries.  I absolutely love them together.  I always add a dash of cardamom when I make blueberry  muffins and pancakes, too.

The glaze on these also makes them special.  They are NOT your usual, run-of-the-mill scones that can be a little on the dry side.  These are filled with juicy blueberries and the glaze just pushes them over the top.  I'm not sure that I'll ever make scones without a glaze, now.

The smaller size also makes them the perfect grab and go breakfast or snack.  

Enjoy!



Mini Blueberry & Cardamom Scones
Adapted from:  Baker By Nature

Ingredients:
2 and 3/4 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup granulated sugar
1 tsp ground cardamom
1 stick unsalted butter, VERY cold and cut into small cubes
1 large egg
1/2 cup milk (preferably whole)
2 Tbsp heavy cream
1 cup fresh blueberries

For the egg wash:
1 large egg, beaten
1 tsp water
2 Tbsp sugar, for sprinkling

For glaze:
2 Tbsp heavy cream
3/4 cup confectioners' sugar
1 tsp vanilla extract
Tiny pinch of salt (1/8 teaspoon or less)

Instructions:
Preheat oven to 400°F. Line a large baking sheet with parchment paper or a nonstick baking mat; set aside.

In a large bowl combine flour, salt, baking powder, baking soda, sugar and cardamom; mix well to combine.

Add the butter cubes and cut them into the flour mixture using a pastry cutter or two forks until the butter is the size of peas.

In a small bowl, whisk together the egg, milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.  If mixture seems too dry, you can add a little extra cream, 1 tsp at a time, just until it comes together.

Gently fold the blueberries into the dough, using a rubber spatula.  Do not worry if some of the berries break up a bit.

Empty the loose dough out onto a clean, floured work surface.  Shape the dough into (2) 4-inch circles. *You may need to knead the mixture a few times to get it to a workable texture.  Just be careful not to knead too much.  You want to work quickly, so that the butter doesn’t start to melt.

Cut each circle into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.

Bake for 18 minutes, or until light golden brown.

Allow scones to cool for 10 minutes on the baking sheet. In the meantime, you can make the glaze.

For the glaze:
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.





Comments

Popular posts from this blog

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out