Chocolate Cardamom Scones -

Chocolate Cardamom Scones

The warm, earthy, slightly spicy flavor of cardamom, paired with chocolate, covered in a vanilla bean glaze. The perfect treat.

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Course: Breakfast, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Resting Time: 20

Total Time: 1

Servings: people

Calories: 242kcal

Author: Candace Bourzac

Ingredients

2 cups all-purpose flour
8 tablespoons unsalted butter, COLD
1/4 cup natural cocoa powder
1 egg
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 cup Greek yogurt or sour cream
4 tablespoons milk
1 teaspoon cardamom, ground
1/4 teaspoon salt

Vanilla Bean Drizzle

1 1/2 cups powdered sugar
2 tablespoons heavy cream or whole milk
3 teaspoons vanilla bean paste or extract

Instructions

Line a large baking tray with either parchment paper or a silicone mat.
Cube the butter and set it in the freezer while you prepare the rest of the ingredients. Alternatively, you could grate the butter with a cheese grater.
Whisk the dry ingredients together: 2 cups ap flour; 1/4 cup cocoa flour; 1/4 cup sugar; 1 tablespoon baking powder; 1 teaspoon cardamom; 1/4 teaspoon salt.
Whisk the wet ingredients together: 1 egg; 1/2 cup Greek yogurt; 4 tablespoons milk.
Cut the butter into the dry ingredients using a pastry cutter until it resembles pea gravel. If you don't have a pastry cutter, you can use your fingers to work the butter into the flour.
Pour the wet ingredients into the dry ingredients. Mix together until it starts to look shaggy. At this point, you can start to form the dough ball with your hands. As you form the ball, you'll notice that some of the mixture falls away. Work this into the ball as best you can.
Once you have formed the dough ball, I like to do a bit of laminating. I'll flatten the ball down, fold it over, then flatten again. Do this three times and then form it back into a ball. Slice this larger ball in half and form the two halves into smaller balls.
On your prepared pan, flatten each of the smaller dough balls into roughly six-inch disks, keeping them as circular as possible. Once you have these formed, cut the circles into six triangles. Don't worry if they are not equal pieces. Pull them apart about 1 inch so the sides will bake up nicely. If you want softer sides, you can leave the scones close together.
Stick the tray with the scones into the refrigerator for 20 minutes. Preheat the oven to 350. Once the scones have chilled for 20 minutes, bake them for 20 minutes. You won't be able to see if they are golden brown, but they won't look shiny anymore. They will have more of a matte finish to them.
While the scones are cooling down, go ahead and mix the glaze. Because I wanted to cover these scones a bit more in glaze, I made a double batch. In a small mixing bowl, mix together 1 1/2 cups powdered sugar, 2 tablespoons of heavy cream or whole milk, and 3 teaspoons of vanilla bean paste or extract. You may find that you need to add a bit more heavy cream if the glaze seems a bit thick. Don't add too much extra at once; you don't want it to be too thin. We want the glaze to pour out like honey to cover the scone and not have it fall off the scone too much. WAIT UNTIL THE SCONES ARE COMPLETELY COOLED OFF BEFORE ADDING THE GLAZE. If the scones are too hot, the glaze will melt away.
Enjoy your scones with a cup of coffee for breakfast, or just as a snack. Or some nights, even dinner. I won't judge.

Notes

Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
If using salted butter, omit the salt from the recipe.
You can choose to either cube the butter or use a box shredder and shred it.
To freeze scones, wait until the scones are cooled down completely. Wrap them in plastic wrap, then foil, and store them in a freezer-safe container for up to 3 months.
To freeze before baking, make the scones all the way through slicing the scones. Freeze flat on a tray, then wrap individually in plastic wrap and tinfoil and store in a freezer-safe container. Freeze for up to 3 months. If you want to freeze the discs, wrap them in plastic wrap then tinfoil before freezing as well. Thaw out overnight in the fridge before slicing into triangles. When you’re ready to bake them, if baking from frozen, bake at the regular temperature and add 1-2 minutes to the baking time. You can also thaw them out in the fridge overnight and bake at the regular time and temperature.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition