scones are the kind of baking you can do half asleep before anyone else is awake without sacrificing much sleep yourself, which means they are probably the only baked good anyone wakes up to in my house. Luckily they’re endlessly riffable and everyone loves a scone, so I haven’t heard any complaints.
blueberry muffins are one of the best foods on earth, but blueberry scones don’t always have the same magic. These scones are dense but soft, and lean away from the buttery sugary richness of muffins into a less sweet and layered flavour that passes as a breakfast food a little easier.
Blueberry Cardamom Scones
2 c flour
2 tbs baking powder
2-3 tbs sugar (adjustable as to how sweet you’d like these to be, also good without sugar in them and just the glaze or sugar on top)
1/2 tsp salt
1 tsp cardamom
2/3 c butter, cubed and cold
1 c blueberries
1/2 c dair (milk, heavy cream, or a mixture of milk with greek yogurt – the later two lends extra moisture to the scones)
- mix dry ingredients, then rub in cold butter until fully combined. Mixture should hold together when squeezed, but not have visible pieces of butter remaining
- add milk/cream, bit by bit, until dough fully forms. As it does, fold in blueberries, trying not to overmix.
- turn out onto a floured surface, and pat into a circle about 1/2 inch thick. Cut into 8 triangles. Place on baking tray lined with parchment paper
before baking top with raw sugar or after cooled top with the glaze below
- bake at 350F for 15 minutes, until edges pick up colour
- 1/2 tsp cardamom
- 1/3 c powdered sugar
in a small bowl slowly add milk to combined sugar and cardamom until thick glaze forms. after scones are cooled top with glaze