Orange cardamom scones are soft and warm, with a pop of citrus and my favorite aromatic spice ~ a little winter luxury I whip up in minutes.
Orange cardamom scones are the holy grail of breakfast bakes. And this isn’t about glitz or glam ~ it’s about the wonderful flavors found in nature: the bright pop of orange oil found in the zest, and the complex cocktail of aromatic compounds that is cardamom (you might know it from my Orange Cardamom Muffins or my Orange Cardamom Bread.)
You’ll start to smell it about two thirds of the way through baking ~ inhale! It’s like aroma therapy, and it will draw you to the oven. If you’re like my husband who loves crisp crunchy scones, you’ll bake a little longer. Me, I love them soft and cakey so I err on the shorter side. Either way orange cardamom scones are heavenly. Perfect for fall, the holidays, and right through January baking season.
Look closely and you’ll see the lovely little flecks of ground cardamom seed as well as the tiny bits of orange zest. I had to have one straight from the oven, spread with some soft salted butter. I’m still reeling!
my easy orange cardamom scone method
- Process sugar and orange peel together in your food processor to make moist orange sugar. I use this technique to boost the citrus flavor in so many of my baking recipes, you can get all the details in my How to Make Lemon Sugar post.
- Add the rest of the dry ingredients and pulse to combine.
- Add cold butter cubes and pulse until the mix resembles coarse sand.
- Add the wet ingredients (egg, cream) and process until the dough comes together in a shaggy lump.
- Form into a disk and cut into 6 wedges.
- Chill then bake until golden.
no food processor?
Orange cardamom scones can be made by hand in a bowl, just grate the orange zest and rub into the sugar. Toss with dry ingredients, and rub the cold butter into the dry with fingers or a pastry cutter. Then proceed with step 4 in the recipe below.
you asked…
Orange + cardamom is one of those pairings that feels modern and “chef-y,” but it’s actually rooted in traditional Middle Eastern and Persian cooking, where they’ve paired cardamom with citrus for centuries.
Try cinnamon, but use a little less.
After you cut the scones, slide the whole pan into the fridge or freezer for 15–20 minutes. Cold butter = better lift and cleaner edges, and it helps prevent those few “runaway” wedges that like to spread.
Yes, wrap the tray of unbaked wedges with plastic, then bake the next morning.
Yup, scones freeze nicely, either unbaked or baked. If unbaked, you can bake them right from frozen, but they’ll need a few more minutes.
the bottom line
If you’re looking for a holiday breakfast or brunch bake that doesn’t feel fancy or fussy, these orange cardamom scones are perfect. Or maybe you’re not in holiday mode and just want a warm cozy breakfast on a chilly morning ~ you can’t go wrong. Quick to make and bake, I guarantee they’ll wow everyone who tries them. They don’t need any glitz, glaze, or garnish of any kind (ok maybe just a little dusting of cardamom sugar)
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Orange Cardamom Scones
Equipment
- food processor optional
Ingredients
orange sugar
- 1/2 cup sugar
- peeled zest of one orange
dry ingredients
- 2 cups flour
- 1 Tbsp baking powder
- 1/2 tsp fine salt
- 1 1/2 tsp ground cardamom
wet ingredients
- 6 Tbsp cold unsalted butter, cut into cubes
- 1 large egg
- 1/2 cup heavy cream
- 1 tsp vanilla
topping, optional
- 1 Tbsp sugar
- 1/4 tsp cardamom
Instructions
- Put the 1/2 cup sugar and peeled zest of one orange into the food processor and pulse/process until the zest and sugar are completely combined into a fragrant pale orange moist sugar.
- Add the 2 cups flour, 1 Tbsp baking powder, 1/2 tsp fine salt, and 1 1/2 tsp ground cardamom to the bowl and pulse to combine. Make sure to get all the moist sugar evenly incorporated.
- Add the 6 Tbsp cold unsalted butter, cut into cubes to the bowl and pulse to combine into a sandy mixture, about 20 pulses.
- In a small bowl whisk together the 1 large egg, 1/2 cup heavy cream , and 1 tsp vanilla.
- Add the wet to the processor bowl and pulse/process until the dough comes together in a crumbly mass.
- Turn out onto a floured surface and bring together with your hands into a 5-6 inch dish. Cut into 6 wedges* and transfer to a parchment lined baking sheet.
- Chill the sheet in the fridge for 15-20 minutes.
- Meanwhile preheat the oven to 400F.
- Bake the scones for about 15-18 minutes or until puffed, cracked on top, and pale golden. Longer baking time will yeild a crunchier scone. I like my soft and cakey so I bake on the shorter side.
- If you like dust the just-baked scones with cardamom sugar (blend the 1 Tbsp sugar with 1/4 tsp cardamom)
Notes
Nutrition
more cardamom recipes
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Cardamom Crumb Cake
My New York style Cardamom Crumb Cake has the warm, aromatic lift of cardamom in every bite.
Jewish Cardamom Apple Cake
A traditional Jewish apple cake recipe passed down through generations.
Pistachio Cardamom Pound Cake
Pistachio Cardamom Pound Cake features a classic Middle Eastern flavor pairing of warm cardamom spice and crunchy pistachios — it's an unusual and delicious cake perfect with coffee or tea.
Cardamom Linzer Cookies with Lingonberry Jam
A delicious twist on traditional linzer cookies with cardamom-infused dough and lingonberry jam filling. Might be the perfect holiday cookie!
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