Cardamom, Orange and Tart Cherry Scones

Vegan and Dairy Free

Sconedays for Mother's Day!

Make your mum these CardaMom scones, and she’ll love them almost as much as she loves you.

Taste Test Kitchen

We’re big fans of cinnamon but have found a new favorite spice: cardamom. Turns out, it's an amazing replacement for cinnamon in cookies, rolls and scones. We saw a recipe for cardamom cinnamon rolls that got rave reviews and decided to experiment with our scone recipe. 

We were surprised to find that ground cardamom wasn't overpowering but mild and enjoyable. In fact, together with the orange zest and dried cherries the three flavors compliment one another without any one standing out. It’s kind of like they're made for each other.

For extra points with your mom, cut them out with heart-shaped cookie cutters. Enjoy!

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Cardamom, Orange and Tart Cherry Scones

by Burnt Toast Food Blog May-11-2018

Cardamom, fresh orange zest and dried tart cherries compliment one another in these delicious scones.

Ingredients

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ½ to 2 teaspoons cardamom
• 3/4 cup vegan margarine
• 1 ½ teaspoon grated orange peel, fresh
• 3/4 cup dried tart cherries
• 1 cup coconut cream
• 1 tablespoon vinegar
• For topping:
• 2 tablespoons coconut cream or nondairy milk
• turbinado sugar (optional)

Instructions

Heat oven to 400° 1. Stir the coconut cream well. Measure 1 cup coconut cream and stir in 1 tablespoon of vinegar. Set aside. 2. Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cardamom, and salt. 3. Cut in margarine with a pastry blender until coarse, about the size of peas. 4. Stir in the tart cherries and orange zest with a fork. 5. Fold in the coconut milk until the dough just comes together. 6. Turn the dough onto a floured board. Pat out the dough to 1/2" thickness. Cut into shapes with a 2 1/2" cookie cutter or juice glass. Smaller cookie cutters are fun for mini scones. Place on an ungreased baking sheet. 7. Brush the scones with 2 tablespoons coconut cream or nondairy milk. Sprinkle with turbinado sugar (optional). 8. Bake for 14-16 minutes (12-15 minutes for mini scones). Enjoy warm from the oven. Can be reheated at 350° for 5 minutes. Store in an airtight container. Notes: - We used Earth Balance Vegan Buttery Sticks with great success. Lactose free butter also tastes great. Both make a great flaky texture. - For a subtle spice flavor, add just 1 teaspoon of cardamom. Use 1 ½ teaspoons for more cardamom flavor. - Use fresh orange zest instead of bottled store bought zest. The flavor difference is worth a couple of extra minutes effort. - Other nondairy milk options that work: coconut milk (not cream) or cashew milk.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12-18 scones