Vanilla + Cardamom Scones With Strawberry Curd

Vanilla + Cardamom Scones with Strawberry Curd is a delightful and indulgent treat that will satisfy any sweet tooth. This recipe yields 8 large or 16 smaller scones, each one infused with warm vanilla and fragrant cardamom. The scones are tender, buttery, and easy to make with just a few simple ingredients. They are perfect for a weekend brunch, a tea party or a special occasion.

Author: Jane Doe

Category: Baked Good

Cuisine:

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Serves

Calories: 33 kcal per serving

Ingredients

¼ - Canned Oysters
¼ - Elderberries
¼ - Corn Puffs
¼ - Mushroom Soup
¼ - Kellogg's Frosted Mini-Wheats
¼ - Evaporated Reduced Fat 2% Milk
¼ - Horchata with milk
¼ - Perch fish
¼ - Light Wine
¼ - Seatrout fish
¼ - Nonfat Chocolate Soy Milk
¼ - Pancakes plain dry mix
¼ - Rice dressing

Instructions

Preheat oven to 375* F. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom. Toss very cold butter in the flour. Using your hands, work quickly to break the butter into the flour until it is pea-sized. You may have some larger, flatter pieces.
Make a well in the center. Add the egg, buttermilk, cream, and 2 teaspoons of vanilla. Mix until just incorporated. The dough will be sticky.
Turn dough onto a floured surface. Press into a 1-inch disk. Cut into 8 sections. Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections. Space on a baking sheet 2 inches apart. Brush each scone with cream. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and let cool.
Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth. Drizzle over scones. Serve with curd (recipe below).

Nutrition