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Blueberry Cardamom Scones with Almond Glaze & Lemon Poppy Seed Butter


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Member since 2015

"Inspired by my Welsh grandmother & Swedish grandfather, the ingredients in this recipe are a match made in heaven, just like they were."

Serves 6-8 | Prep Time 75 minutes | Cook Time 20 minutes

Ingredients

2 cups all purpose flour, plus extra for dusting
3 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 cup fresh blueberries
9-10 tablespoons heavy cream, divided
1 large egg
1 teaspoon vanilla extract
2 tablespoons coarse raw sugar
1 cup powdered sugar
2 tablespoons sour cream
1/2 teaspoon almond extract (or vanilla if preferred)
2 1/2 tablespoons toasted sliced almonds
1/2 cup softened unsalted butter
3 tablespoons lemon curd
1 teaspoon poppy seeds


In a large bowl whisk together the flour, granulated sugar, baking powder, cardamom, cinnamon, & salt. Cut in the cold butter until mixture is coarse & crumbly. Gently mix in the blueberries. Make a well in the center. In a small bowl whisk together 7 tablespoons heavy cream with the egg & vanilla. Pour into the well of the dry mixture. Gently stir together until liquid is incorporated, but mixture is still a bit crumbly. Add an additional tablespoon heavy cream if necessary. Dust a counter with flour. Turn dough out onto the counter & gently knead together, dusting with additional flour as necessary, until dough can be patted into an 8 inch circle. Cut scones into 6-8 wedges (our family likes them big, so we do 6) & place on a parchment lined baking sheet with at least 1 inch spacing. Brush with 1 tablespoon heavy cream & sprinkle with raw sugar. Freeze for 20 minutes or refrigerate for 60 minutes. Meanwhile, preheat the oven to 400 degrees F. Bake scones for 20-23 minutes or until golden brown & cooked through. Let cool on a wire rack.


In a small bowl whisk together the powdered sugar, sour cream, remaining tablespoon heavy cream, & almond extract. Drizzle over scones. Sprinkle with sliced almonds. In another bowl beat together the softened butter & lemon curd. Gently stir in poppy seeds. Serve alongside the scones. If preferred, you can spoon the butter into a line on a sheet of parchment. Roll up parchment to form butter into a log. Twist ends to seal & chill until firm. Cut butter into even slices for serving.


Pairs Well With

Hot coffee, tea, or lemonade.


Notes

My grandma was Welsh, but she married a Swede. Since Swedish baking often features almond & cardamom flavors, my grandma would often work those ingredients in her scones & other recipes to the delight of my grandpa. Although they were dairy farmers for the first 20 years of their marriage, grandpa later went to work in the taconite mines on the Iron Range in Northern Minnesota. Grandma would often pack his lunch with blueberry desserts from berries she picked by the lake down the road. When grandpa was extra lucky, he'd get his favorite-a lemon poppy seed muffin. Grandma cooked & baked mostly by feel, so unfortunately I don't have many of her recipes, but I've done my best to recreate her scones from memory & added a few twists of my own. I'm sure grandma & grandpa would have approved!

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