Cardamom Scones with Rose and Raspberry Jam

These cardamom scones are a twist on traditional Scottish scones. I wanted to create something unusual for afternoon tea.

For these scones, I used a very simple recipe from Scottish at heart but added my own twist by sprinkling cardamom powder in the mixture.

To complement the scones, I made a rose and raspberry jam. There wasn’t a particular recipe that I used, it was mainly trial and error!

Cardamom scones:


  • 1 cup self-raising flour
  • 1/4 cup butter
  • 2/3 cup milk
  • 1 tsp baking powder
  • 1 tbsp cardamom powder
  • 2 tbsp sugar


  1. Pre heat oven to 220C
  2. Add all the dry ingredients to a bowl and mix.
  3. Rub butter into the flour mixture until it resembles breadcrumbs.
  4. Add milk and knead until it becomes a soft dough ball.
  5. Roll the dough out until its half an inch thick and cut out circles using a cookie cutter.
  6. Place scones onto grease-proof paper on a baking tray.
  7. Brush scones with egg wash and put in the oven until golden brown and risen- roughly 10 minutes.

Rose and raspberry jam


  • 1 cup dried rose petals
  • 2 cups raspberrries
  • 1 cup water
  • 6 tbsp jam sugar


  1. Add dried rose petals and raspberries to a large pot with the water and let it boil.
  2. Once it begins to boil, add in jam sugar (you can also use caster sugar and a sachet of pectin.)
  3. Cook for 20 minutes or until most of the water evaporates and the mixture starts to thicken.
  4. Sterilise a jar with boiling water.
  5. Pour the jam into the jar and let it cool. Once it has cooled, refrigerate it.

Serve scones and jam together with a big dollop of clotted cream! Mmmmm

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