Pan-Fry
Whole grain scones with green cardamom and lingonberry
Popular on Food52
14 Reviews
mrslarkin
January 30, 2011
Wow these sound so delicious, Sagegreen!
Sagegreen
January 30, 2011
Thanks, mrslarkin! Coming from our scone expert, that is a great compliment. I learned how to make pretty good scones up at King Arthur last month. This was great fun to experiment with the degree of whipped cream to butter. I have always adored clotted cream in England with scones, so that is what prompted me to stick more to the cream end of the butter here.
Kitchen B.
January 30, 2011
I love the combination of fruity ligonberry jam and the cardamom scones. And whipped cream.......yum SG
Sagegreen
January 30, 2011
Thanks, KItchen Butterfly. I experimented using different stages of whipped cream to butter and this works with all stages. The more butter, then the more you need of the reserved buttermilk.
TheWimpyVegetarian
January 30, 2011
This looks and sounds great. I recently taught a class where I had everyone make homemade butter from soured cream. Such a fun class. And I have some butter I made in the freezer right now that I can add some cardamom to and make these scones :-)
Greenstuff
January 29, 2011
Sagegreen, you've really got me thinking. One of my very favorite very old Swedish recipes (for a cookie) uses cream instead of butter, and you've re-introduced that technique in a mixed Scandinavian-modern American way. Thanks for some food for thought.
Sagegreen
January 30, 2011
Thanks, Greenstuff, for your great observations! My niece just moved to Stockholm, so I have been thinking Swedish. The butter I made really was right on the cusp of remaining cream. It worked very well with the scones very chilled.
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