Cardamom Brown Sugar Scones



  • 2 1/2 cups 315 grams all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup 46 grams dark brown sugar packed
  • 8 tablespoons 114 grams unsalted butter frozen
  • 1 1/2 cups 378 grams heavy cream cold
  • 1/2-1 c mix-ins, optional pecans, cranberries, etc.

Egg Wash

  • 1 50 grams large egg
  • 1 tablespoon milk or heavy cream

Lemon Glaze

  • 1 cup 115 grams powdered sugar
  • 1-2 tablespoons fresh squeezed lemon juice


  • Add the flour, baking powder, salt, ground cardamom, and brown sugar to a large bowl and whisk the ingredients together for about 30 seconds. Use your fingers to break up any large clumps of brown sugar.
  • Use a box grater to grate the frozen butter into the dry ingredients. Use your fingers to toss the butter and flour together and combine. Add the cream to the flour-butter mixture and use a silicone spatula to mix the cream into the dry ingredients. The dough will start to come together, but there will still be some flour at the bottom of the bowl.
  • Dump the dough onto a work surface and the knead the remaining bits of flour into the dough by folding the dough over and pressing it together. Do this about 3 to 4 times. Form the dough into an 8-inch circle. I sometimes use an 8-inch cake pan to get an even circle. Cut the dough into 8 wedges. Place the scones on a plate and refrigerate for 45 minutes.
  • Preheat the oven to 400 degrees F.
  • Place the scones on a half-sheet baking tray lined with parchment paper. Whisk together the egg and milk. Brush the tops of the scones with the egg wash. Bake for 23-27 minutes until the tops are golden brown and the scones have increased in height.
  • Allow the scones to cool to room temperature if adding the lemon glaze. Combine the powdered sugar and 1 tablespoon of lemon juice in a bowl and stir together. Add the remaining lemon juice 1 teaspoon at a time until the desired consistency is achieved.
  • Drizzle the glaze over the cooled scones.