Cinnamon & Cardamom Cream Scones

Tender and moist cream scones, gently spiced with cinnamon and cardamom, that remind me of Kardemummabullar (Swedish cardamom buns).

Ingredients:

For the scones:

• 270 grams all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 80 grams white sugar
• 1/2 teaspoon freshly ground cardamom
• 1/2 teaspoon ground cinnamon
• 110 grams cold butter, grated or cubed
• 100 grams heavy cream, cold
• 1 egg, cold
• 1 teaspoon vanilla extract

For topping:

• heavy cream, for brushing
• 30 grams white sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Grate your butter on the large holes of a cheese grater, and place in the freezer for at least 30 minutes or until you are ready to start making the scones.
2. In a small bowl, place the heavy cream, egg, and vanilla. Mix until combined and keep in the fridge until ready to use.
3. In a large bowl, whisk together the flour, sugar, salt, baking powder and spices.
4. Add the grated butter to the dry ingredients and mix until all the butter is coated in flour and evenly distributed. Use your fingers to further break down the buter, until the butter is in small pieces about the size of sunflower seeds. If the butter becomes soft, place the whole bowl in the freezer for 20-30 minutes.
5. Pour the egg and cream mixture into the the dry ingredients. and mix until it is mostly combined,with some flour still visible. Knead the dough a few times in the bowl, just until it comes together. It may seem slightly dry but will form a dough eventually.
6. Shape the dough into a rectangle about 15 x 20 cm in size, and about 2 cm tall. With a bench scraper or knife, cut in half lengthwise. Cut each half into 5 triangles.
7. Heat oven to 190 Celsius or 375 Fahrenheit. Refrigerate or freeze the unbaked scones while the oven heats up.
8. Place the scones on a lined baking sheet, brush with cream and sprinkle generously with the cinnamon-sugar mixture.
9. Bake for 15 minutes, or until golden brown but still slightly soft in the center.
10. Let cool slightly, and enjoy! Scones are best on the day they are made, but can be stored in an airtight container for a day, or frozen for longer storage.