Description
This recipe yields tender, fluffy scones flavored with warm cardamom spice and finished with a naturally sweet, simple date caramel drizzle. The key to success is keeping ingredients cold and avoiding overmixing for a light, flaky texture.
Ingredients
Scale
- For the Scones:
- 3 cups all-purpose flour (360 g)
- 1/4 cup granulated sugar (50 g)
- 1 tablespoon baking powder (15 g)
- 1 1/2 teaspoons ground cardamom (3 g)
- 1/2 teaspoon fine sea salt (3 g)
- 1/2 cup very cold unsalted butter (115 g), cubed
- 1 large egg, whisked
- 1/2 cup whole milk or heavy cream (120 ml), very cold
- 1 teaspoon vanilla extract (5 ml)
- 1–2 tablespoons milk or cream (for brushing)
- For the Date Caramel Drizzle:
- 1 cup pitted Medjool dates (200 g)
- 1/2 cup hot water (120 ml), plus more as needed
- 1 tablespoon melted vegetable shortening (15 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 1/8 teaspoon fine sea salt (0.5 g)
- Pinch ground cardamom (for dusting)
Instructions
- Preheat Oven and Combine Dry Ingredients: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and 1 1/2 tsp ground cardamom.
- Incorporate Cold Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to prevent the butter from melting.
- Prepare Liquid Mixture: In a separate small bowl, whisk together the egg, 1/2 cup cold milk or heavy cream, and 1 tsp vanilla extract until well combined.
- Mix Scone Dough: Pour the liquid mixture into the dry ingredients. Gently stir with a spatula or wooden spoon just until the dough comes together and no dry streaks of flour remain. Avoid overmixing.
- Shape and Divide Dough: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times to form a cohesive ball, then pat the dough into a round shape about 1 inch (2.5 cm) thick. Cut the round into 8 equal wedges or circles.
- Bake Scones: Arrange the scones on the prepared baking sheet. Brush the tops with 1-2 tablespoons of additional milk or cream. Bake for 15-18 minutes, or until golden brown on top and a skewer inserted in the center comes out clean.
- Blend Date Caramel: While scones bake, combine the dates, hot water, melted shortening, 1/2 tsp vanilla extract, and 1/8 tsp salt in a high-speed blender. Blend until completely smooth, adding more hot water one tablespoon at a time as needed to reach a thick, pourable consistency.
- Finish and Serve: Let the scones cool for 5-10 minutes on the baking sheet. Drizzle generously with warm date caramel and finish with a light dusting of ground cardamom.
Notes
For a flaky texture, it is critical that the butter and liquid ingredients remain cold during mixing. To make ahead, cut and freeze unbaked scones, then bake directly from frozen, adding 5-10 minutes to the total baking time. Store leftover baked scones in an airtight container at room temperature for up to 3 days; reheat to restore crisp edges.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 380 kcal
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Scones, Cardamom, Date Caramel, Breakfast, Baking, Quick Recipe, Fluffy Scones, Easy Dessert