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. And the kitchen will be filled with glorious scents as they bake. These scones are a great accompaniment to soups, but if looking for a sweet scone, just add 1 tablespoon more sugar to have a deliciously easy sweet treat.
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.
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.