Buttery Blueberry Cardamom Scones — Best Little Bakehouse

These scones are the perfect weekend treat - and super easy to make!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Briefly whisk together flour, the baking powder, baking soda, salt and cardamom. Cut cold butter in 1/2 inch pieces. Add butter to flour mixture, pinching each piece until 1/2 of the butter is in pea-sized pieces and the remaining half are the size of walnuts. The small pieces will make the scones tender and the larger pieces will keep the scones slightly flaky.

Step 2

In a medium bowl, whisk together the sour cream, buttermilk, sugar and yolk until thoroughly mixed. Stir in the blueberries. Pour the blueberry mixture into the flour mixture, and stir with a spatula for about 10 seconds to get some of the liquid mixed into the flour. Mix the rest of the loose flour into the dough by hand. Shape the dough into a ball, wrap it in plastic wrap and refrigerate for at least 1 hour or for up to 1 day. This gives the flour time to fully absorb the liquid. (If you’re pressed for time, you can skip refrigeration and the scones will still be delicious.)

Step 3

Heat the oven to 350 degrees, and position a rack in the center. Line a baking sheet with parchment paper.

Step 4

Coat your fingers in flour and use floured hands to split the dough into 8 even scones. Place them on the baking sheet a few inches apart. Bake scones for 30 - 40 minutes, rotating the baking sheet midway through the baking time, until the scones are evenly golden brown and firm when you press them.

Step 5

While the scones are baking, make the glaze: In a small bowl, whisk together the powdered sugar, cardamom and enough water to make a thick, spreadable glaze.

Step 6

As soon as you remove the scones from the oven, use a pastry brush to brush them with the glaze while they’re warm. (You can also use a scone to drizzle the glaze, if you don’t have a pastry brush.) Let cool on the baking sheet for 15 minutes, then serve.

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