Lemon Cardamom Scones

Name: Lemon Cardamom Scones
Prep time: 30

5 out of 5 stars (based on 11 reviews)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

The idea for this recipe comes from Edward Espe Brown’s wonderful Tassajara Cookbook. These Lemon Cardamom Scones are super simple to make. It can be ready on the table in 30 minutes, start to finish....

1 cup whole wheat pastry flour
1 cup unbleached all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon brown sugar
1 teaspoon ground cardamom, or ½ teaspoon if freshly ground
Grated zest of 1 lemon
1 egg
Milk, as needed
3 tablespoons cold butter

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

160 cals

Fat

5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

25 g

Sugar

2 g

Fiber

3 g

Protein

4 g

Sodium

119 mg

Directions

Preheat the oven to 400 degrees.
Sift the flours, salt, and baking powder together in a large bowl. Stir in the cardamom and the sugar then add the grated lemon zest. Set aside.
Break the egg into a measuring jug and beat it lightly. Add enough milk to bring the egg mixture to ½ cup. Set aside.
Rub the butter into the flour mixture with the tips of your fingers until it resembles coarse breadcrumbs. Make a well, and pour in the egg mixture. Mix together with a spatula or a fork until you have a soft dough. If the dough seems dry, add more milk 1 tablespoon at a time. Knead lightly to form a ball.
Tip the dough onto a floured surface. Roll out into a thick disc a good 1-inch thick. Place disk on a lightly floured cookie sheet. Cut and separate into 8 wedges. Leave space between each as they will expand while cooking.
Bake for 10 to 15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or jam.

Chef Tips

In step 3, mix the butter into the flour by pulsing them together in a food processor if available

Using 100% whole wheat pastry flour, will produce a drier textured scone. For a low fiber diet, use 100% unbleached all-purpose flour.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society