Cardamom Orange Scones

Cardamom, how do I love thee?  Let me count the ways.

In all seriousness, people.  Cardamom and I have a love affair going back years.  I love the smell of it, it makes me feel warm and fuzzy- like a big fluffy sweater right out of the dryer in January.

I’ve used it in everything.  Pancakes, muffins, cinnamon rolls, banana bread, curry, tea, coffee.  If I can make it, I try to add cardamom at least once.

And now for some sad news: I tipped my jar of fairly expensive cardamom right out of the cupboard and it fell to the ground with a SMASH.  Cardamom everywhere.

Confession time:  I cleaned up the mess, but saved some of the cardamom.  Yes, it hit the floor.  And I cooked with it.  Gasp.  Someone call the authorities, I used a spice that fell on my (freshly steam cleaned) floor.

Because I wanted to use it rather than throw it out, I had to come up with something quick.

I chose scones.

Obviously, the lot of you that gasped and muttered and whispered to each other about how “Scones aren’t quick!  That’s crazy!” have never made scones.

Sure, you can make it complicated with heavy cream and cutting butter into the ingredients and blah blah blah.  Ain’t no mama got time for that!  Try this recipe on for size.  If I could come up with this while my toddler napped, then they have to be quick.

If you’re feeling particularly naughty, top these with a the Rum Icing recipe at the bottom.  If you’re enjoying them for breakfast, skip the icing.  Or don’t.  Your call.

Cardamom Orange Scones (With Rum Icing)

Ingredients (Makes 8 wedges)
1 1/2 cups flour
1/4 cup sugar (less if you like a more traditional scone)
2 teaspoons baking powder
1/2 teaspoon baking soda
a little salt
6 tablespoons butter, very cold or frozen
1 egg
1/2 cup milk of choice (I use whole)
1 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon orange extract
Orange zest (optional)

Preheat oven to 400*

1. Mix your flour, sugar, baking powder, baking soda, salt, and spices into a large bowl.
2. Using a cheese grater, grate the hard butter into the bowl with the dry ingredients and toss it all together.  Let the butter stay in shreds, it makes everything flaky and delicious.  (Alternatively, cut the cold butter into the flour using a pastry cutter.)
3. Crack the egg into a measuring cup, then measure your milk into it to the 1/2 cup line.  Put your orange extract into the cup and whisk it all together.
4. Pour your wet ingredients into the bowl with the dry ingredients.  Stir until it is all mixed in, then knead briefly until it all comes together.  Sprinkle more flour into the dough if it seems too sticky and unmanageable.
5.  Shape your dough into a thick disk shape, place on a buttered (or otherwise greased) baking sheet and cut into 8 wedges most of the way through the dough, leaving the dough still connected.
6. Bake at 400* for 12 minutes, then turn the oven down to 350* for another 8-10 minutes, until cooked through and lightly browned on top.

If you’re feeling particularly naughty, top them with this Rum Icing from King Arthur Flour.

Rum Icing
(Adapted slightly from King Arthur Flour)

1/2 cups confectioners’ sugar, sifted
1 tablespoon unsalted butter, softened
1 to 2 tablespoons rum
~1 tablespoon milk or heavy cream

Blend softened butter and sugar, then add rum a tablespoon at a time.  This is pretty thick, so if you prefer an icing for drizzling (I do), thin with heavy cream or milk a little at a time until it’s to your desired consistency.  Or, skip the butter and use 1 tablespoon of milk, adding a little at a time until you get your desired consistency.