The recipe came from the book Tea Time by Nancy Akmon. This book was a gift from my Aunt K several years ago, when I gave a tea party for her. It was the prettiest tea party I've ever done, as we used my aunt's pink depression glass. She lived in a historic house, and the setting was perfect!
Back to the scones - here is the recipe. (See my recipe attribution policy.)
- 2 1/4 cups flour (I used whole wheat)
- 3 tablespoons brown sugar (or honey)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons grated lemon zest (I used orange)
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces (I used half butter and half olive oil b/c I ran out of butter. Hmm...it made a really nice dough! I might do this again!)
- 1/2 cup milk (plus I added a splash extra of water b/c the whole wheat was a bit dry)
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup walnuts, toasted (I used pecans)
Preheat oven to 400 degrees. The instructions call for adding all dry ingredients to the food processor and pulsing to combine, then adding the butter bits and processing for about 10 seconds until the mixture is like a coarse meal. I didn't want to drag out the food processor, so I used our antique pastry blender. Worked great and made me smile!
I prefer to mix the milk, egg and vanilla in a separate bowl before adding to the dry ingredients. Then the directions call for turning the dough out onto a floured surface, kneading in the nuts (but not too much kneading!), then patting out the dough with hands to form a 3/4 inch circle. Cut into desired shape. Brush with an egg wash and bake for 14 - 17 minutes, until golden. (I baked for 15.)
Excellent with a cup of strong black tea. This recipe is definitely a keeper, as it does a fine job of featuring the aroma and flavor of the cardamom.