Whole grain scones with green cardamom and lingonberry

January 29, 2011
0 Ratings
Author Notes

With the theme of cardamom I decided to add some to whipped cream/ homemade butter, use that in a recipe and also serve it on the side. Depending upon how much cardamom you like, you can decide how subtle or loud you would like the spice to be. So I decided to make scones. I have been loving the white whole wheat flour which comes from another strain of wheat than the red berry; it gives you all the nutrients of whole wheat, but is much lighter for baked goods. —Sagegreen

  • Serves 8
  • 1/2 or 1 teaspoons cardamom seeds, divided, more or less, to your taste
  • 8 ounces heavy cream, whipped to some stage of butter, with any reserve of buttermilk saved
  • 2 1/4 cups white whole wheat flour (organic King Arthur)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light muscovado sugar, packed
  • 1/2 teaspoon sea salt
  • 2 eggs, beaten
  • 1 tablespoon lingonberry jam
  • 1 teaspoon Meyer's lemon zest
  • demerara sugar for topping
  • more lingonberry jam for serving
In This Recipe
  1. Take all the cardamom seeds from the pods (anywhere from 6-14 pods, depending upon how much cardamom flavor you like) for a total amount of 1/2 tsp. or 1 tsp.(which is what I prefer) Bruise these with a mortar and pestle. Pan fry for 2-3 minutes. Remove from heat.
  2. With cold beaters whip the cream until it is very stiff and begins to turn yellow. Add 1/4 or 1/2 tsp. of the cardamom seeds into the mix. If you elect to use an early stage of butter/more whipped cream, use 2/3 cup for this recipe in the batter. If you use actual butter, then use 1/3 cup butter and @1/3 cup of buttermilk. Pour off any buttermilk from the mix, chill, and reserve in the fridge. Chill 2/3 cup of the cream/butter (or 1/3 cup of butter)in the freezer for about an hour or two. Store the remaining butter/cream/buttermilk in the fridge. This recipe will work with any stage of butter from your 'advanced cream,' to 'early butter,' or as actual butter. Have some buttermilk on hand the closer you come to actual butter for later.
  3. Then fluff up the flour before you scoop it out to measure. Shake the flour from the scoop into a dry measuring cup. Level off each cup for accurate measure. Add the 2 1/4 cups to a mixing bowl. Add the powder, soda, sugar, salt, and remaining cardamom evenly to the flour.
  4. Take out 2/3 cup of the well chilled cardamom cream/butter (or the 1/3 cup of chilled butter). Using a pastry cutter or fork quickly mix this butter in to the flour mix.
  5. Add in the eggs, lingonberry jam, and lemon zest, mixing just until everything comes together. If the dough is still dry with just butter, add a tablespoon at a time of the chilled buttermilk, just enough so the dough will come together. How much you need will vary depending upon the weather and the moisture in the cream/butter. Do not overmix and do not let the dough become sticky.
  6. Form a circle that is about an inch thick. Cut the circle into 8 wedges. Place these on a parchment-lined baking sheet. Lightly brush a touch of buttermilk or cream/butter on top of each if you like. Sprinkle demerara sugar on top of each scone.
  7. In a preheated oven of 375 bake for about 20 minutes until golden brown. Serve warm with homemade cardamom cream/butter and lingonberry jam.

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