Cardamom and golden raisin scones
Perfect combination of cardamom and golden raisins.
Servings 8 pieces
Ingredients
- 240 grams all-purpose flour or pastry flour
- 100 grams raw cane sugar or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon salt
- 115 grams butter cold or frozen
- 100 grams cream cold, plus extra for brushing
- 1 egg
- 100 grams golden raisins
- 1 teaspoon vanilla extract
Cardamom Sugar
- 1 tablespoon granulated sugar
- 1/8 teaspoon cardamom powder
Instructions
- In a bowl, combine flour, sugar, baking powder, salt, and cardamom powder.
- Whisk the egg. Set aside.
- Grate the frozen butter.
- Add the grated butter to the flour mix. Using your hands, work the butter into the flour until it resembles coarse sand.
- Mix in the cold cream and egg.
- Halfway through mixing, add the golden raisins. Fold a few more times.
- Dump the ruffly mixed dough into the tabletop. Using your hands, shape the dough into a round disk-like shape with a thickness of about 1½" (4cm) and a diameter of about 6"-7" (15-18cm). Work quickly to prevent melting the butter.
- Make the cardamom sugar mix to sprinkle on top. Set aside.
- Cut into 8 pieces. Brush each piece with milk or cream and sprinkle the cardamom sugar on top. Transfer to parchment paper and put it in the freezer for about 30 minutes.
- Preheat the oven to 400F (200C).
- After 30 minutes, transfer to a baking tray lined with parchment paper. Make sure you have about 2" (5cm) of space between each scone. They will expand as they bake.
- Bake for about 18-25 minutes, depending on your oven. They should look light golden brown on top and around the edges.
- Let them cool for a few minutes before enjoying.
Notes
Make sure the butter is very cold. I like to put it in the freezer for up to an hour before grating it.