Lemon Blueberry Cardamom Scones
Lemon blueberry cardamom scones – Up your breakfast game with these light, tender, delicious lemon blueberry cardamom scones with lemon glaze.
By Jon Doe
They are moist and tender, with a crisp crust and soft centre.
Flour Baking Powder Salt Ground Cardamom Sugar Lemons Butter Heavy Cream Egg Vanilla Extract Blueberries
Let's make Lemon Blueberry Cardamom Scones
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the flour, baking powder, salt, cardamom, sugar and lemon zest in a large bowl and whisk together until well combined.
Add the butter and rub in using your fingertips until the mixture resembles fine breadcrumbs and no large lumps of butter remain.
In a jug, whisk together the cream, one of the eggs and the vanilla extract. Stir the blueberries into the flour mixture then add the liquid ingredients and mix together gently until it forms a stiff but slightly sticky dough.
Form the dough into a ball using your hands then transfer it to a floured surface and gently pat it out into a disc about 1 inch thick. Use a sharp knife to cut the disc into eight triangles.
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