Saturday, April 19, 2014
Inquirer Daily News

Cardamom and Orange Scones

- Adapted from Home Made Winter by Yvette van Boven

1 dozen

For the scones:

4 cups self-rising flour

3 tablespoons superfine sugar

Pinch of salt

3 tablespoons butter

1 cup milk

3 tablespoons orange marmalade

1 teaspoon ground cardamom

For the glaze:

¼ cup orange marmalade

1 teaspoon ground cardamom

Grated zest of 1 orange

For the mascarpone cream:

1 tablespoon orange blossom water

1 tablespoon honey

1 cup plus 1 tablespoon mascarpone


1. Make the scones: Sift the flour, sugar, and salt into a bowl. Cut the butter into small chunks and add it to the flour mixture; use a fork to work the mixture into a crumbly dough. Add the milk, marmalade, and cardamom. Work the mixture quickly and lightly into a smooth dough. Don't knead too long or the scones will be tough.

2. On a lightly floured surface, roll out the dough to ¾ inch thick. With a biscuit cutter or drinking glass, cut 2½-inch rounds. Place them on a baking sheet lined with parchment paper. Reroll the scraps and cut more rounds.

3. Let the scones stand for 15 minutes before baking, or make them the night before and let them rest in a cool spot. Open-freeze the whole batch on a baking tray, then combine in a freezer bag and store until ready to serve.

4. When ready to serve, preheat the oven to 450°F. Remove scones from freezer and arrange on a baking sheet lined with parchment paper. Bake the scones for 12 to 15 minutes, until golden brown.

5. Make the glaze: In a saucepan, heat the marmalade with 2 tablespoons water; stir in the cardamom, then press the mixture through a sieve into a bowl. Brush the baked scones with the glaze and sprinkle them with the orange zest.

6. Make the cream: Fold the orange blossom water and honey into the mascarpone and whip until airy. Serve the scones with the mascarpone cream.



Per scone: 273 calories, 8 grams protein, 46 grams carbohydrates, 13 grams sugar, 7 grams fat, 20 milligrams cholesterol, 78 milligrams sodium, 1 gram dietary fiber.

Tagged as: | Baked good

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