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+ servings

Blueberry Cardamom Scones

Absolutely delightful any time of the day!
Prep Time15 minutes
Cook Time30 minutes
Servings - 12 servings

Ingredients 

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp ground cardamom
  • 1 tsp ground ginger
  • 1 tsp salt
  • 12 Tbsp butter cut into pieces
  • 1 pint blueberries
  • 3/4 cups plus 2 Tbsp milk
  • 2 Tbsp turbinado sugar for sprinkling

Instructions

  • Preheat oven to 375 F. Line a rimmed baking sheet with piece of parchment paper.
  • In a large mixing bowl, combine the flour, sugar, baking powder, cardamom, ginger and salt. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries.
  • Pour the milk into the batter and stir gently to combine. Some of the blueberries may pop and release a little liquid and that's okay. Add a little more flour if needed to keep the dough from being too sticky.
  • Divide the dough in half and form into 2 balls. Form them into 6" round disks and cut each disk into 6 triangular shaped scones.
  • Place the scones onto the parchment lined baking sheet. Sprinkle a few pinchfuls of turbinado sugar onto each scone.
  • Bake in the preheated oven for 25 to 30 minutes, or until golden on top.
  • Serve Blueberry Cardamom Scones for breakfast, or with an afternoon cup of tea.