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: Sunday Table

Meal Type: Seafood

Cuisine:

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Serves

Calories: 252 kcal per serving

Ingredients

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