These fragrant cardamom orange scones have a delicate, fresh flavor and just the right crumbly-moist texture — the perfect treat for a bad-weather day.

Cardamom Orange Scones with Orange Glaze

Course: Afternoon tea, Breakfast, Dessert
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 18 small scones
Author: Caroline Lindsey
These fragrant cardamom orange scones have a delicate, fresh flavor and just the right crumbly-moist texture — the perfect treat for a bad-weather day.
Print Recipe

Ingredients

  • 2 cups flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup heavy cream plus a little extra for brushing the tops of the scones
  • 1 egg
  • 1/2 tsp vanilla bean powder
  • 1/2 tsp vanilla extract
  • 8 tbsp /half cup cold unsalted butter diced
  • 1/2 tsp ground cardamom
  • Zest from 1 large orange
  • Sugar with large crystals like what you would get for cookie decorating

For the glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp cream
  • 2 tbsp juice from an orange

Instructions

  • Preheat oven to 400 degrees.
  • In the bowl of a food processor, mix flour, sugar, baking powder, salt, cardamom, orange zest, and vanilla bean powder.
  • Add cold butter cubes and pulse in the food processor until mixture has the texture of wet sand. If you don't have a food processor, you can use a pastry blender, a fork, or your fingertips, or use a large metal whisk like a potato masher.
  • Beat egg, cream, vanilla extract in a separate bowl. Pour into food processor bowl and pulse with flour mixture until just combined.
  • Pat mixture into a ball and shape into a 7 inch square. Cut into a 9-square grid, then cut each square diagonally to make 18 triangle-shaped mini scones. Arrange on a baking sheet.
  • Brush the tops of the scones with cream and shake on sugar crystals liberally.
  • Bake for 12-17 minutes, or until you can see golden brown around the bottoms of the scones.

For the icing

  • Mix the ingredients for the icing in a small bowl until smooth.
  • While scones are still warm out of the oven, flip the scones top-side down and dip the tops into the icing. Let excess icing drip off before putting right-side up on a wire rack. For easier cleanup, put wire rack on top of a baking sheet to catch drips.
  • Let dry completely before storing in an airtight container. (if they are not completely cool and dry when you store them, the icing will be gooey instead of hard and shiny tomorrow!)