Cardamom Coffee Cream Scones

I have a complete weakness for yummy baked treats. No, not cakes but things like scones, meringue cookies, and macaroons.  If I am out and about or definitely if I am on vacation, I will run into a bakery and scoop up a yummy treat. Always. Once upon a time, the idea of making my own scones scared me. Yes, really! We all have our things, ok? I pushed past that fear and I just whipped up these yummy cardamom coffee cream scones from my new Platter and Boards cookbook. They are the third type of scones I have made in the past year. I’ve come so far! I am still however terrified to make my own pie crust. I know. It’s pretty irrational and if you saw the way my aunt busts out the homemade pies like it’s nothing, you’d ask what was wrong with me. I know, I need her to teach me!! She learned from my grandma so obviously, there are some mad baking skills in the family. I may have inherited them but I need to push past the fear. Ha!

Cardamom Coffee Cream Scones

INGREDIENTS

• 1/2 cup heavy cream + more for brushing on scones
• 1 egg + 1 egg yolk
• 1 tsp vanilla
• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 2 tsp ground coffee
• 1 tsp cardamom
• 1/2 tsp fine sea salt
• 1/2 cup cold unsalted butter, cut into pieces
• coarse sugar, for sprinkling

DIRECTIONS

• Line a cookie sheet with parchment paper and set aside.
• In a small bowl, whisk together the wet ingredients. In a separate bowl, mix together the dry ingredients. Using a food processor, pulse the dry ingredients with the butter until crumbly. You could use a pastry blender but I find the food processor to be much easier.
• Mix all ingredients until dough barely comes together. Don’t overmix or your scones will be tough.
• Turn the dough on a lightly floured and clean surface and knead 3-4 times. Press the dough into a 6-inch disc and cut into 8 triangles. Transfer to the prepared baking sheet and freeze for 30 minutes.
• Preheat the over to 400 degrees.
• Brush the tops with cream and sprinkle with coarse sugar. Bake until brown on top, 17-20 minutes. Mine were perfect at the 17-minute mark.
• Serve warm! To store, transfer scones to an airtight container. They can be stored for 24 hours but are best enjoyed the day that they are baked.

Are you a sweet or savory kind of person? I actually love savory but when it comes to sweet bakery treats, I am all in! Scones have long been a favorite breakfast treat of mine. These scones are great with a cup of your favorite coffee or tea or if you really want to stay with the whole cardamom theme, grab a latte!  They have the perfect bit of spice from the cardamom as well as a subtle hint of coffee. They are light and definitely not too sweet.