Name: Vanilla + Cardamom Scones With Strawberry Curd
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 Scones
Cuisine: Other

Sunday Table Verified

February 19, 2025

13 Ingredients

MEDIUM

Vanilla + Cardamom Scones with Strawberry Curd is a delightful and indulgent treat that will satisfy any sweet tooth. This recipe yields 8 large or 16 smaller scones, each one infused with warm vanilla and fragrant cardamom. The scones are tender, buttery, and easy to make with just a few simple ingredients. They are perfect for a weekend brunch, a tea party or a special occasion.

Vanilla + Cardamom Scones With Strawberry Curd cover

From the Cook

1/6

Vanilla + Cardamom Scones With Strawberry Curd

Sunday Table Verified

Ingredients

Scones

WarningMilk and 5 other allergens identified

Instructions

Preheat oven to 375* F. In a medium bowl, mix flour, sugar, baking powder, baking soda, salt, and cardamom. Toss very cold butter in the flour. Using your hands, work quickly to break the butter into the flour until it is pea-sized. You may have some larger, flatter pieces.

Make a well in the center. Add the egg, buttermilk, cream, and 2 teaspoons of vanilla. Mix until just incorporated. The dough will be sticky.

Turn dough onto a floured surface. Press into a 1-inch disk. Cut into 8 sections. Alternatively, for smaller scones, you could press it into two 1/2 in. disks and cut each of those into 8 sections. Space on a baking sheet 2 inches apart. Brush each scone with cream. Bake for about 25-30 minutes, or until lightly browned. Remove from oven and let cool.

Meanwhile, whisk the powdered sugar, 1 Tbs. of milk, and 1/4 tsp. of vanilla extract until smooth. Drizzle over scones. Serve with curd (recipe below).

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Cook

Sunday Table

I’m Sara, the creator behind Sunday Table, sharing cozy, modern small bites and mini desserts made for entertaining. Trained in baking and culinary arts, I’ve been creating elevated, crowd-pleasing recipes since 2012 (with lots of coffee). ☕️