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Pine Nut And Cardamom Scones

Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Egg 1 Large
  Light brown sugar 3 Tablespoon
  Vanilla extract 1 Teaspoon
  Vanilla 1 Teaspoon
  Cake flour 2 1⁄2 Cup (40 tbs) (Not Self Rising)
  Salt 1⁄2 Teaspoon
  Double acting baking powder 1 Tablespoon
  Double-acting baking powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Ground cardamom 2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Lemon zest 2 Teaspoon, freshly grated
  Cold unsalted butter 6 Tablespoon, cut into bits
  Pine nuts 1⁄3 Cup (5.33 tbs), toasted lightly
  Granulated sugar 2 Tablespoon (for sprinkling the scones)
For egg wash
  Milk 2 Tablespoon
  Eggs 1 Large
Directions

GETTING READY
1. Preheat the oven at 400F.
2. In a bowl, prepare the egg wash by beating the egg with the milk.

MAKING
3. In a bowl, add milk, egg, brown sugar, and vanilla. Whisk thoroughly until the mixture is all combined.
4. In another bowl stir the dry ingredients - flour, salt, baking powder, baking soda, cardamom, cinnamon, nutmeg and zest. Cut in butter to this mixture until the mixture turns to coarse meal-like.
5. Pour in the milk mixture and mix well. Add 3/4th of the pine nuts and fold into the mixture using a fork.
Place the dough on a lightly floured surface and gently knead for 30 seconds. Make a round shape of 3/4-inch-thickness. With a 2 1/2-inch fluted cutter, make several rounds from the dough.
6. Place the scones on an ungreased baking sheet. Press the remaining pine nuts lightly into the scones, brush the scones with the egg wash, and sprinkle them with the granulated sugar.
7. Place the baking sheet inside the oven and bake the scones in the middle for 15 to 18 minutes, or until they are golden.

SERVING
8. Serve warm or at room temperature, with your choice of beverage.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Scottish
Course: 
Snack
Method: 
Baked
Dish: 
Scone
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cardamom
Preparation Time: 
20 Minutes
Cook Time: 
18 Minutes
Ready In: 
38 Minutes
Servings: 
12

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