Hello Tuesday… How did you get here? I had intended to have this post up by Sunday, but alas. Life got in the way as usual. Better late than never, right?
If you know me you know that I have a mild obsession for all things cardamom and a WILD obsession for scones, so bringing the two together seems perfectly natural. This was one of those recipes that by some miracle I managed to get right almost immediately. Finding the right level of cardamom flavor and just the right amount of pistachios on the first try was a simple stroke of luck. Then again, I think once you have a basic scone recipe the permutations are endless!
So, without further ado…
Pistachio Cardamom Scones with Vanilla Bean Glaze
For the scones–
- 2 cups flour
- 1/4 cup sugar
- 1/2 tsp. cardamom
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (1 stick) COLD unsalted butter
- 1/3 cup pistachios, shelled and finely chopped
- 1 tsp. vanilla
- 2/3 cup buttermilk*
For the glaze (adapted from the Pioneer Woman) —
- 2 – 2 1/2 cups powdered sugar
- 1/4 cup milk
- 1/2 vanilla bean, scraped
* I never use buttermilk, I always substitute with 2/3 cup whole milk and 2/3 tsp. (approx.) white vinegar or lemon juice because I always have those things on hand. Allow the mixture to sit on the counter while you’re measuring and mixing everything else and it’ll be ready by the time you need it!
- Preheat oven to 400 degrees.
- In a large bowl, whisk together flour, sugar, cardamom, baking powder, baking soda, and salt.
- Cut butter into chunks and place in bowl with flour mixture. Cut in using a pastry cutter or two forks. Stir in pistachios.
- In a small bowl or measuring cup, mix together buttermilk and vanilla (or simply add the vanilla to the buttermilk substitute you already made).
- Pour mixture into the bowl with the flour and butter. Mix only enough to bring the ingredients together. Dough will be sticky.
- Turn dough out onto a floured surface and knead 4-5 times (this should help get any dry spots mixed in).
- Pat dough into approximately 7 inch circle (about 1 1/2 inches tall) and then cut into 8 wedges, like a pizza. Place on parchment lined baking sheet and bake for 13-15 minutes.
- When done, place on cooling rack and allow to come to room temperature.
- While the scones are baking, make the glaze– Scrape paste out of the vanilla bean and add to the milk. Allow to sit for a few minutes while you sift the powdered sugar into medium bowl. Whisk the vanilla milk into the powdered sugar. You may need to add a bit of powdered sugar or milk to get the consistency that you want.
- Once scones have cooled, place a layer of wax paper, parchment, or tin foil under the cooling rack to catch drips. Then, taking one scone at a time, invert and dip the top of the scone into the bowl of glaze. Allow the excess glaze to drip back into the bowl, and then set the scone back onto the cooling rack. Allow a few minutes for the glaze to set and then enjoy! These scones, like all, are best enjoyed the same day they are made, but they will keep for a day or two if covered loosely and stored at room temp.
Maybe enjoy one of these with your favorite coffee or tea. For me that would be an Earl Grey latte (aka London Fog). It’s like a match made in heaven!
As always, thanks for stopping by! If you make these please let me know how they are and feel free to ask questions in the comments. Happy Tuesday to all of you… only three more days until its the weekend again. We can do this.