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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.
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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.
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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.
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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.
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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.
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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.
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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.
