Blueberry Cardamom Scones are a lovely pairing of fragrant, citrusy-sweet cardamom and juicy fresh blueberries. These scones are simple to make, adaptable to dairy-free or gluten-free diets, and perfect for a weekend treat.
Why Make These Blueberry Scones
These scones are tender, lightly sweet, and scented with cardamom for a slightly exotic, citrusy note. They’re straightforward to prepare and can easily be made dairy-free by using plant-based milk and butter, or gluten-free by substituting a 1:1 gluten-free all-purpose flour blend. Fresh blueberries add color, moisture, and bursts of flavor, and a simple icing or sprinkle of sugar finishes them perfectly for brunch or coffee time.
Ingredients Needed
- Fresh blueberries (frozen can work if not freezer-burned)
- Almond milk or any nut/regular milk
- Vanilla extract
- Egg
- Frozen butter — grated for flaky texture
- Ground cardamom
- Baking powder
- Salt
- All-purpose flour (or gluten-free all-purpose flour)
Steps To Make
- Combine dry ingredients. In a large bowl whisk together flour, sugar, salt, ground cardamom, and baking powder. Grate the frozen butter with a box grater and add it to the dry mix. Use your fingertips to rub the butter into the flour until the mixture resembles pea-sized crumbs. Chill briefly in the refrigerator or freezer while you prepare the wet ingredients.
- Mix wet ingredients. Whisk 1/2 cup almond milk, the egg, and vanilla extract in a small bowl. Drizzle over the flour-butter mixture, add the blueberries, and gently stir until the dough is evenly moistened.
- Form the dough. Turn the dough onto a lightly floured surface or cutting board. With floured hands, gather and gently press it into a ball — the dough will be sticky. If too sticky, sprinkle a teaspoon of flour at a time; if too dry, add 1–2 teaspoons almond milk.
- Shape and slice. Press the dough into an 8-inch disc and cut into 8 wedges. If the dough warms while working, chill the disc in the freezer a few minutes before slicing. For smaller scones, divide into two 5-inch discs and cut each into 8 wedges.
- Prepare for baking. Brush the scones with remaining almond milk and sprinkle with granulated or raw coarse sugar for extra crunch. Place scones on a lined baking sheet about 1.5 inches apart.
- Chill and bake. Refrigerate the scones for at least 15 minutes. Preheat the oven to 400°F (200°C). Bake for 20–22 minutes, watching for light browning on top. Cool on a rack and serve plain, with icing, or with butter.
Ingredients (Serves 8)
- 2 cups all-purpose flour (or gluten-free 1:1 blend)
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1/2 cup frozen butter, grated
- 1/2 cup almond milk (plus extra for brushing)
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Whisk the flour, sugar, cardamom, salt, and baking powder together in a large bowl. Grate the frozen butter and work it into the dry mix until crumbly. Chill briefly.
- Whisk the almond milk, egg, and vanilla together. Pour over the dry ingredients, fold in the blueberries, and mix until just combined.
- Turn the dough onto a floured board and shape into a disc. Cut into wedges and chill if needed.
- Brush with milk, sprinkle with sugar, and refrigerate 15 minutes. Preheat oven to 400°F.
- Bake on parchment-lined sheet for 20–22 minutes until tops are lightly browned. Cool and serve.
Notes
- Be sure the butter is frozen—cold butter yields flakier scones.
- Use buttermilk, dairy milk, or any nut milk in place of almond milk if preferred.
- Unbaked scones can rest in the fridge for up to 24 hours before baking.
- Baked scones keep up to 3 days in an airtight container or freeze for up to two months.
Nutrition (approximate per scone)
Serving: 1 scone | Calories: 240 kcal | Carbohydrates: 47 g | Protein: 5 g | Fat: 4 g | Sugar: 15 g
Other Sweet Treats to Try
- Copycat Chocolate Chip Levain Cookies
- Vegan Blueberry Breakfast Cookies
- Banana Bread Waffles
If you try this recipe and enjoy it, leave a comment or note what you changed. Thanks for reading and happy baking!