Ah scones. A good scone is probably in my list of top 10 things I would eat exclusively for the rest of my life. I adore all breakfast baked goods, but scones are by far my favorite since they’re not overly sweet. I don’t think they get nearly enough love since one dry, crumbly, flavorless scone can really turn people off for good. I learned the killer trick of mixing flour types in scone recipes from one of my favorite food bloggers, so I adapted that concept into these orange vanilla bean & cardamom winter scones. Cardamom is a highly underrated spice and the flavor lends some warmth to the bright winter citrus in this recipe. I used Cara Cara oranges because that’s what I had on hand, but of course you can use any citrus you like! But PSA: Cara Cara oranges are definitely worth a try if you’ve never had one before.
If you follow these instructions to a T I will promise you a soft and flavorful scone like no other. Scones are best eaten the same day (in other words, right off the baking sheet), but you can certainly store them for a few days. I’m assuming you’ll want to save them all for yourself over the course of a few days, rather than share with others.
Orange Vanilla Bean Cardamom Scones
Yield: 16 scones
For the scones:
- 1-¾ cups cake flour
- 1-½ cups all-purpose flour
- 1 cup whole wheat pastry flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons cardamom
- 1-½ teaspoons salt
- ¾ cup heavy cream
- ⅓ cup fresh orange juice
- Seeds from 1 vanilla bean
- 2 large eggs
- 1 cup cold butter, cut into chunks
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- Milk or cream, as needed
In a large bowl, whisk together the flours, oats, baking powder, sugars, cardamom, and salt. In a separate bowl, whisk together the cream, orange juice, vanilla bean seeds, and eggs.
Using a pastry blender or two forks, cut the cold butter into the flour mixture until the butter is in pea-sized chunks. Drizzle the cream mixture over top and mix until a ball of dough begins to form. Transfer the dough to a floured work surface and cut it into 4 equal pieces. Shape each piece into a flat disk, about 1 inch thick. Dust the four disks lightly with flour and wrap each tightly in plastic wrap. Transfer to the freezer for about 20 minutes.
Preheat the oven to 400°F and position a rack in the top third of the oven. Using a large chef’s knife, cut each disk of chilled dough into 4 scones and transfer the scones to a parchment-lined baking sheet. Bake for 15 minutes and then transfer to a wire rack to cool.
While the scones are cooling, whisk together the ingredients for the glaze until smooth. Add milk as necessary to reach your desired consistency. Drizzle the glaze over top of the cooled scones and enjoy!
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