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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.  


Mini Blueberry & Cardamom Scones
Adapted from:  Baker By Nature

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)

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.


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