Whole Grain Scones With Green Cardamom And Lingonbe

Name: Whole Grain Scones With Green Cardamom And Lingonberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 or 1 teaspoons cardamom seeds, divided, more or less, to your taste; 8 ounces heavy cream, whipped to some stage of butter, with any reserve of buttermilk saved; 2 1/4 cups white whole wheat flour (organic King Arthur); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/3 cup light muscovado sugar, packed; 1/2 teaspoon sea salt; 2 eggs, beaten; 1 tablespoon lingonberry jam; 1 teaspoon Meyer's lemon zest; demerara sugar for topping; more lingonberry jam for serving

Servings: persons

1/2 or 1 teaspoons cardamom seeds, divided, more or less, to your taste
8 ounces heavy cream, whipped to some stage of butter, with any reserve of buttermilk saved
2 1/4 cups white whole wheat flour (organic King Arthur)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup light muscovado sugar, packed
1/2 teaspoon sea salt
2 eggs, beaten
1 tablespoon lingonberry jam
1 teaspoon Meyer's lemon zest
demerara sugar for topping
more lingonberry jam for serving

1
Take all the cardamom seeds from the pods (anywhere from 6-14 pods, depending upon how much cardamom flavor you like) for a total amount of 1/2 tsp. or 1 tsp.(which is what I prefer) Bruise these with a mortar and pestle. Pan fry for 2-3 minutes. Remove from heat.
2
With cold beaters whip the cream until it is very stiff and begins to turn yellow. Add 1/4 or 1/2 tsp. of the cardamom seeds into the mix. If you elect to use an early stage of butter/more whipped cream, use 2/3 cup for this recipe in the batter. If you use actual butter, then use 1/3 cup butter and @1/3 cup of buttermilk. Pour off any buttermilk from the mix, chill, and reserve in the fridge. Chill 2/3 cup of the cream/butter (or 1/3 cup of butter)in the freezer for about an hour or two. Store the remaining butter/cream/buttermilk in the fridge. This recipe will work with any stage of butter from your 'advanced cream,' to 'early butter,' or as actual butter. Have some buttermilk on hand the closer you come to actual butter for later.
3
Then fluff up the flour before you scoop it out to measure. Shake the flour from the scoop into a dry measuring cup. Level off each cup for accurate measure. Add the 2 1/4 cups to a mixing bowl. Add the powder, soda, sugar, salt, and remaining cardamom evenly to the flour.
4
Take out 2/3 cup of the well chilled cardamom cream/butter (or the 1/3 cup of chilled butter). Using a pastry cutter or fork quickly mix this butter in to the flour mix.
5
Add in the eggs, lingonberry jam, and lemon zest, mixing just until everything comes together. If the dough is still dry with just butter, add a tablespoon at a time of the chilled buttermilk, just enough so the dough will come together. How much you need will vary depending upon the weather and the moisture in the cream/butter. Do not overmix and do not let the dough become sticky.
6
Form a circle that is about an inch thick. Cut the circle into 8 wedges. Place these on a parchment-lined baking sheet. Lightly brush a touch of buttermilk or cream/butter on top of each if you like. Sprinkle demerara sugar on top of each scone.
7
In a preheated oven of 375 bake for about 20 minutes until golden brown. Serve warm with homemade cardamom cream/butter and lingonberry jam.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/2 or 1 teaspoons cardamom seeds, divided, more or less, to your taste, 8 ounces heavy cream, whipped to some stage of butter, with any reserve of buttermilk saved, 2 1/4 cups white whole wheat flour (organic King Arthur), 2 teaspoons baking powder, and more.

Yes, Whole Grain Scones With Green Cardamom And Lingonberry falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Whole Grain Scones With Green Cardamom And Lingonberry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions