Cardamom Scones

New favorite scone alert! 

My mom recently brought us a batch of freshly-baked cinnamon scones. And our entire family instantly agreed that they were hands-down some of the best we had ever tasted. Seriously, we absolutely love these scones and can’t stop making them!

The original recipe features these fun “open-book” layers, which are easy to create by adding a few folds of cinnamon-sugar to dough. Our family really loves cardamom, though, so we’ve taken to adding a few generous teaspoons of ground cardamom to the filling along with the cinnamon and sugar. We’ve also come to love adding a touch of vanilla and some extra cream to the dough, to make it irresistibly soft and flaky and flavorful. And even with a final drizzle of icing, I love that these scones turn out to be sweet-but-not-too-sweet. When served hot out of the oven alongside a good cup of coffee, I’m telling you, there’s nothing better!

Let’s bake some scones!

• 1 3/4 cups (230 g) all-purpose flour
• 1/3 cup granulated white sugar, divided
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (8 tablespoons) cold unsalted butter, diced
• 1/3 cup half and half
• 1 large egg + 1 egg white
• 1 teaspoon vanilla extract
• 2 teaspoons ground cardamom
• 2 teaspoons ground cinnamon

• 1/2 cup powdered sugar
• 1 tablespoon half and half