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!
- 1 cup self-raising flour
- 1/4 cup butter
- 2/3 cup milk
- 1 tsp baking powder
- 1 tbsp cardamom powder
- 2 tbsp sugar
- Pre heat oven to 220C
- Add all the dry ingredients to a bowl and mix.
- Rub butter into the flour mixture until it resembles breadcrumbs.
- Add milk and knead until it becomes a soft dough ball.
- Roll the dough out until its half an inch thick and cut out circles using a cookie cutter.
- Place scones onto grease-proof paper on a baking tray.
- 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
- Add dried rose petals and raspberries to a large pot with the water and let it boil.
- Once it begins to boil, add in jam sugar (you can also use caster sugar and a sachet of pectin.)
- Cook for 20 minutes or until most of the water evaporates and the mixture starts to thicken.
- Sterilise a jar with boiling water.
- 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