Ginger Cardamom Scone Recipe

Ginger Cardamom Scone Recipe

There is almost nothing better than the pairing of tea and scones. I’m always on the search for a great scone recipe, or to try one when I’m out and about that I have yet to have enjoyed.

It’s hard to find one that checks all the boxes! Do you know what I mean?

One that is decadent, flavorful, unique, fun, and envelopes everything it means to be a scone...

Well, this cardamom scone recipe does just that!

With flaky buttery layers, crystallized ginger baked right in, the infusion of Plum Deluxe’s Vanilla Latte tea, and a cardamom glaze, I think we’ve definitely skyrocketed this one to the next level!

An overhead view of a platter of cardamom scones, with a cup of cardamom glaze with a spoon across the top to the side.

Does Better Butter Matter?

How often have you heard that the butter in a recipe matters? I’d have to say, that as an avid baker, I’ve heard it ‘not so much’. The truth behind it lies in what you’re making. Better butter really can, and does make a notable difference (sometimes) in the finished flavor of your recipe.

For this one—it matters!

So, wondering what makes some kinds of butter better than others? Let’s take a little gander at the basics. The basics of butter are water and butterfat, but there’s a bit more to it than that. Good quality butter has some distinct characteristics that stand above other kinds of butter. For instance, did you realize how much milk plays a role?

The simple differences in milk coming from cows that graze naturally, versus fed hay, can play a difference. Cultured versus non-cultured butter will make a difference, even. Butterfat is a good rule of thumb to go by though when butter is the star of the recipe. When it is, better butter is better, so definitely find yourself a good one!

A wooden bowl of spices and crystalized ginger sits on a marble background.

Spices: Ginger and Cardamom

Ginger and cardamom are the stars of the show in this cardamom scone recipe. Ginger is a bit peppery, woody, sweet, and spicy with a lovely aroma. Cardamom is slightly sweet, and earthy, and is known to bring warmth to any dish it’s added to. The two together create quite the dynamic duo, if I do say so myself, especially surrounded by a layered buttery scone. It just adds more depth to the flavor profiles.

Fun fact: There are about 1,300 species of ginger. Crazy, right?

They are used for a variety of purposes, such as medicinal, ornamental, and of course, spices in your favorite recipes.

There are also seven different forms of culinary ginger: raw, dried, pickled, preserved, crystallized, ground, and oil. As you can see, the sky is the limit in finding the best option when going to work in the kitchen!

Ginger has some great medicinal properties, as well; commonly, anti-inflammatory properties, high blood pressure, and heart disease. It also helps promote healthy aging and a variety of intestinal issues.

Did you know cardamom is the main spice in chai tea blends? No wonder I love this spice so dearly! This lovely spice doesn’t stop there. It has also proven useful in a variety of other ways.

It has antimicrobial abilities and helps with heart health, diabetes, liver health, oral health, ulcer prevention, and more.

I truly believe you’ll enjoy the combo in this recipe as well!

Tea Pairings

When it comes to these wonderful cardamom scones, there are a few tea choices I’d like to recommend to accompany them. You really could go either way with the flavors of these, meaning you could choose a tea that draws out the spices a bit more, or you could choose a soft and delicate tea that sits quietly beside them. I’ll offer up one of each!

First, let’s take a look at Plum Deluxe’s Vanilla Latte tea, which of course is wrapped right into this recipe. What makes this so perfect is that it’s a perfect sweet and spice balance with both vanilla and cardamom. Feel free to add some milk to this to cream it up a little. Yum!

Another option is Plum Deluxe’s House Blend black tea, which features a black vanilla tea base that is a blend of malty Assam and citrusy sweet Ceylon black teas. Black tea is a great pairing for scones and this spicy cardamom scone recipe in particular. The vanilla adds the perfect complement of sweet and creamy to the mix, softening the spice that is most notable throughout the scones.

A single, cardamom scones sits on a plate, drizzled with spiced glaze.

Ginger Cardamom Scone Recipe

Ingredients for Scones:

  • 1 cup cold whole milk
  • 2 teaspoons Vanilla Latte tea
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 cups flour, plus more for dusting
  • 2 and 1/2 teaspoons baking powder
  • 1 cup cold unsalted butter, divided
  • 1/4 cup crystallized ginger, finely chopped
  • Demerara or turbinado sugar (for sprinkling) *If you don’t have this just use regular sugar

Ingredients for Glaze:

  • 1 cup powdered sugar
  • 1 and 1/2 teaspoons ground cardamom
  • 2-3 tablespoons whole milk

Directions for Tea Mixture:

On low heat in a small pan, while stirring consistently, bring the milk and Vanilla Latte tea to a simmer.

Just before the mixture comes to a boil, remove from heat, and let steep until it cools at least 30 minutes.

Once cool, strain the tea mixture through a sieve and use a wooden spoon to squeeze out all the steeped milk. Add in your 1/4 cup sugar and stir to dissolve.

Place the milk and sugar mixture in the fridge to let it cool for at least 30 minutes, until cold.

Directions for Scones:

Preheat the oven to 375°F and line a baking sheet with parchment paper.

In a small bowl, mix the milk tea mixture and salt. Stir until well combined and the salt has dissolved. Set aside.

In your electric stand mixer, using your pastry cutter attachment, whisk together flour and baking powder until combined.

Then, cut in 10 tablespoons of 1/2 inch cubes of cold butter. You may also do this by hand, or use a pastry cutter. Blend well until evenly coated in the flour mixture and most of the butter is the size of peas.

Add in the milk tea, sugar, and salt mixture and stir until large chunks form. Now it’s time to transfer to your work surface.

Turn the dough onto a lightly floured work surface and fold the dough gently a few times. Take a lightly floured rolling pin and roll the dough into a 14”x8” rectangle, with the long side facing you.

Heat 2 tablespoons of butter in a small, microwave-proof bowl in the microwave until softened but not melted (about 20 seconds), then spread evenly over the dough with your fingertips.

Next, sprinkle the finely chopped crystallized ginger on top and press to adhere.

*Tip: If you’re purchasing crystallized ginger, I prefer ginger cubes to chop. It’s easy, and they’re great for snacking or when you have an upset tummy!

Fold up the bottom third of the dough over the center, then fold down the top third to meet the bottom edge, as if folding a letter. Fold in half crosswise, then, using a rolling pin, gently flatten into an 8x4" rectangle. This folding effect is what creates these flaky layers!

Cut dough in half lengthwise and in quarters crosswise to form 8 even squares.

Transfer to your prepared pan, spacing 2" apart, to leave room for the expansion of the scones. Sprinkle tops generously with demerara (or regular) sugar.

Bake until scones are golden brown, 25-30 minutes.

Directions for Glaze:

While the scones are baking prepare your glaze.

Whisk together powdered sugar and cardamom. Slowly add in the milk until the glaze reaches a consistency that is smooth and creamy, but thin enough that it will drizzle nicely over the scones.

Once the scones are done, cool the scones on the baking sheet on a wire rack and drizzle the glaze over top.

You may serve them hot, warm, or at room temperature.

Store them in an airtight container.

*Recipe adapted from Ultra-Buttery Irish Scones

McKenna Marek

McKenna is from midwestern Wisconsin and is the owner of Rose & Pen, a creative marketing brand. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys the simple things in life; time with friends and family, baking, photography, and of course—tea!
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