Blueberry Cardamom Breakfast Scone Recipe

Name: Blueberry Cardamom Breakfast Scone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour; 1/3 cups Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Ground Cardamom; 1/2 cups Butter, Cold; 1-1/2 cup Frozen Blueberries; 1/2 cups Buttermilk; 1 whole Egg; Sugar For Sprinkling

Servings: persons

2 cups Flour
1/3 cups Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Ground Cardamom
1/2 cups Butter, Cold
1-1/2 cup Frozen Blueberries
1/2 cups Buttermilk
1 whole Egg
Sugar For Sprinkling

1
1. Preheat oven to 4oo degrees.
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2. Line a large cookie sheet with parchment paper or grease sheet well.
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3. In a large bowl, sift together flour, sugar, baking powder, salt, and cardamom.
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4. With pastry cutter, cut in cold butter.
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5. Stir in frozen blueberries.
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6. In small bowl or liquid measuring cup, combine buttermilk and egg.
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7. Stir wet ingredients into dry ingredients until combined.
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8. Using a little extra flour if necessary, knead dough 10 times. Dough will be sticky.
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9. Shape into circle on lined baking sheet and press into a 12 inch circle with fingers, sprinkling with a little more flour if necessary in order to shape it.
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10. Using a pizza cutter or large knife, cut into 12 wedges.
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11. Sprinkle top with sugar.
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12. Bake for 20 or 25 minutes until top is golden brown.
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This tastes sweeter when allowed to cool.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Flour, 1/3 cups Sugar, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Blueberry Cardamom Breakfast Scone falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cardamom Breakfast Scone

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