Whole Grain Cherry Cardamom Scones
Elevate your brunch game with these enticing Whole Grain Cherry Cardamom Scones, a perfect blend of wholesome ingredients and sophisticated flavors. Made with a mix of nutty whole wheat flour and tender all-purpose flour, these scones boast a delightful burst of sweetness from dried cherries and a warm, aromatic twist of ground cardamom. The recipe comes together effortlessly with cold, cubed butter for that irresistibly flaky texture, while a final sprinkle of turbinado sugar adds a golden, crunchy finish. Ideal for a cozy breakfast or an elegant tea-time treat, these scones are ready in under 35 minutes and pair beautifully with a dollop of clotted cream or a drizzle of honey. Balanced, flavorful, and textured, this recipe is a must-try for lovers of whole grain baking and unique spiced treats!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cardamom
- 0.25 teaspoons Salt
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.75 cups Dried cherries (roughly chopped)
- 0.75 cups Heavy cream (plus extra for brushing)
- 1 teaspoon Vanilla extract
- 2 tablespoons Turbinado sugar (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, ground cardamom, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the chopped dried cherries, ensuring they are evenly distributed.
In a small bowl, combine the heavy cream and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky but cohesive.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a sharp knife or a bench scraper, cut the dough into 8 wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with turbinado sugar for extra crunch.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1585 mg | 69% | |
| Total Carbohydrate | 342.9 g | 125% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 150.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
