Cardamom pine nut scones
These Cardamom Pine Nut Scones are a delightful twist on the classic tea-time favorite. The warm, aromatic spice of ground cardamom pairs beautifully with the rich, nutty crunch of toasted pine nuts, creating a sophisticated flavor profile that feels both comforting and elegant. The dough is tender and flaky, thanks to a combination of regular and oat flour, resulting in a soft crumb that melts in your mouth. They are best enjoyed warm, straight from the oven, with a generous smear of plum jam or a dollop of clotted cream. Perfect for a leisurely weekend brunch or an afternoon tea gathering, these scones bring a touch of Scandinavian-inspired charm to any table.
Description
These Cardamom Pine Nut Scones are a delightful twist on the classic tea-time favorite. The warm, aromatic spice of ground cardamom pairs beautifully with the rich, nutty crunch of toasted pine nuts, creating a sophisticated flavor profile that feels both comforting and elegant. The dough is tender and flaky, thanks to a combination of regular and oat flour, resulting in a soft crumb that melts in your mouth. They are best enjoyed warm, straight from the oven, with a generous smear of plum jam or a dollop of clotted cream. Perfect for a leisurely weekend brunch or an afternoon tea gathering, these scones bring a touch of Scandinavian-inspired charm to any table.
Ingredients
- 1 1/2 c flour
- 1/2 c oat flour
- 1/2 c sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp (to taste) ground cardamom
- 1/4 c pine nuts, ground
- 4 tbs butter
- 2 eggs, lightly beaten
- 1/2 c cream (as needed)
Directions
- 1 Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 2
In a large bowl, whisk together the flour, oat flour, sugar, baking powder, baking soda, salt, and ground cardamom.- 3
Add the ground pine nuts and cold butter to the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.- 4
Stir in the lightly beaten eggs. Add just enough cream to bring the dough together into a stiff, but not sticky, ball. Do not overmix.- 5
Turn the dough out onto a lightly floured surface. Gently pat it out into a circle about 1/4 to 1/2 inch thick. Avoid kneading to keep the scones tender.- 6
Cut the circle into wedges using a sharp knife or pizza cutter. Place the wedges on a baking sheet lined with parchment paper, spacing them at least one inch apart.- 7
Bake for 15 minutes, or until the scones are nicely browned on top and cooked through.- 8
Remove from oven and sprinkle with a little extra ground cardamom if desired. Serve warm.NoteStorage: Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to restore crispness.
Variations: You may increase the amount of cardamom to taste for a stronger spice kick. Alternatively, substitute coriander for a different aromatic profile.
Substitutions: If you prefer a simpler version, you can omit the pine nuts and add a small amount of additional butter for extra richness.
Serving: These scones pair exceptionally well with plum jam, clotted cream, or a drizzle of honey.
cardamom, pine nuts, scones, breakfast, brunch, tea time, oat flour, baking, pastry, spiced, nutty, homemade - 2