Brown Sugar Cardamom Scones
Warm, buttery, and delicately spiced, these Brown Sugar Cardamom Scones are the perfect blend of indulgence and comfort. The rich sweetness of brown sugar pairs beautifully with the citrusy, floral notes of cardamom, creating a tender scone that's just right for breakfast, brunch, or a cozy afternoon treat.
Cardamom is a truly special spice in the world of baking. Its complex flavor adds a unique twist to classic recipes, and here, it transforms a humble scone into something memorable.
If you love the warm, aromatic flavor of cardamom, be sure to try my Swedish Cardamom Cake, Cardamom Ice Cream or Cardamom Hot Chocolate next!
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Ingredients
- All-purpose flour - serves as the base of this recipe.
- Baking powder and baking soda - act as leaveners and salt heightens the sweet flavors and brings out the best in these scones.
- Brown sugar - brings its caramel-y sweetness to the recipe.
- Cardamom - (preferably freshly ground) adds its unique citrus, floral notes and combines so beautifully with the brown sugar.
- Cold unsalted butter - is an absolute necessity in scones and this recipe is no exception!
- Buttermilk, an egg and vanilla extract - are the wet ingredients in this recipe, providing tenderness, structure and flavor.
- Turbinado sugar (or another kind of coarsely textured sugar) - is sprinkled over the top of the scones before they bake so that they have a crisp, sweet crust on the top.
Equipment Needed
- Food processor
- Dough scraper (also not necessary but nice to have)
- Pastry brush
How to Make Brown Sugar Cardamom Scones
- Step 1: Preheat the oven to 350 degrees. Combine the flour, brown sugar, cardamom, baking powder, baking soda and salt together in the bowl of a food processor. Pulse a few times to combine. Scatter half of the butter cubes over the top of the dry ingredients.
- Step 2: Pulse until butter is beginning to become incorporated into the dry ingredients, about 6 pulses. Scatter the remaining butter cubes over the top and continue to pulse until the butter pieces are no larger than the size of a pea, about 6 additional pulses.
- Step 3: Transfer the butter and flour mixture to a large bowl and make a well in the center. Quickly whisk the buttermilk, egg and vanilla together in a liquid measuring cup. Pour the liquids in with dry ingredients. Using a rubber spatula, combine the ingredients into a rough dough and then knead with your hands to get it to just come together. Dough will be sticky.
- Step 4: Transfer the dough to a well-floured countertop and pat into an 8 inch circle, flouring the top of the dough round as necessary to keep it from sticking to your hands.
- Step 5: Cut into 8 equal-sized wedges with a dough scraper or sharp knife.
- Step 6: Transfer the scones to a rimmed baking sheet lined with parchment paper and space out so that the scones are a couple of inches away from one another. Brush with melted butter.
- Step 7: Generously sprinkle Turbinado sugar over the top of each scone.
- Step 8: Bake until golden brown, 22-26 minutes. Transfer to a wire rack to cool completely. Serve warm.
Expert Tips
- Keep your butter, buttermilk and egg cold prior to adding to the recipe for best results.
- Freshly ground cardamom is really nice in this recipe but you can also use pre-ground.
- There is no need to over process the butter into the dry ingredients. In fact, having a some pieces of butter that are pea-sized is desirable and will create tender, flaky scones.
- The dough will be sticky so be sure to scatter flour over the work surface and over the top of the dough as you pat it into a round.
Recipe FAQs
Store them in an airtight container or bag at room temperature for 2-3 days or freeze for longer storage (freezing instructions below).
Once they have cooled completely, transfer them to a tightly-sealed, freezer safe container or bag and store in the freezer for up to 3 months. Bring to room temperature on the counter or defrost in the microwave or in a 300 degree oven.
Yes! Wrap the rimmed baking sheet with the unbaked scones tightly with plastic wrap and transfer to the refrigerator for up to 24 hours prior to baking.
What to Serve with Brown Sugar Cardamom Scones
These scones pair beautifully with a simple pot of coffee or tea, and they make a lovely addition to a Scandinavian-inspired brunch spread alongside Gravlax, Swedish Cheese Pie or Danish Egg Cake.
Related Recipes
Looking for more Scandinavian-inspired baking projects? Give these a try:
If you tried this Brown Sugar Cardamom Scone recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Brown Sugar Cardamom Scones
Equipment
- Food processor
Ingredients
For the dough:
- 2 cups all purpose flour
- ½ cup packed light brown sugar
- 2 teaspoons ground cardamom preferably freshly ground
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 8 tablespoons cold unsalted butter cut into ½ inch pieces and chilled
- ½ cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
To finish:
- 1 tablespoon cooled melted butter
- Turbinado or other coarse sugar for sprinkling
Instructions
- Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper and set aside.
- Combine flour, brown sugar, cardamom, baking powder, baking soda and salt in the work bowl of a food processor. Process a few times to combine ingredients. Sprinkle half of the cold butter cubes over the top of the flour mixture and process until combined, about 6-8 pulses. Sprinkle the remaining cold butter cubes over the mixture and pulse just until these butter pieces are about the size of a pea, about 6 short pulses.
- Transfer mixture to a large bowl. Whisk the buttermilk, egg and vanilla together in a liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture in the center. Using a rubber spatula, fold everything together until a shaggy dough forms, kneading with your hands a couple of times if necessary to just bring everything together. Do not overmix.
- Transfer dough to a floured work surface. Pat the dough into an 8 inch circle, dusting it with additional flour as necessary to keep it from sticking to your hands as you work.
- Cut the dough into 8 wedges using a sharp knife or dough scraper. Transfer the dough wedges to the prepared baking sheet and evenly space them out so there are a couple of inches between each scone. Brush with melted butter and sprinkle generously with coarse sugar. Bake for 22-26 minutes or until golden brown. Serve warm.
YUM! I made this recpie for my family and we like it so much!!! My dad is enjoying them with cherry jam, and has already eaten three when they were fresh out the oven!!! My mumma also really likes them. I would recomend to be generous with the sugar topping before baking, as its lovely and crunchy like creme brûlée!!
xxxx
Thanks, Katie! That cherry jam sounds, divine. I've always got a batch of these in my freezer for quick breakfasts. They are one of my favorites. Thanks so much for taking the time to leave a comment!
Kristi
So tender and buttery!