Orange Cardamom Scones
This post may contain affiliate links. Please read my disclosure policy.
These homemade Orange Cardamom Scones with orange glaze are flavored with cardamom extract, fresh orange juice and zest!
These Orange Cardamom Scones were inspired by the Burlap & Barrel Cardamom Extract that I received in the “5th Anniversary Fika” October 2024 box from Fikabröd Box! These cozy scones are the perfect combination of warm spice and bright citrus. They’re tender, buttery and flavored with cardamom extract, fresh orange juice and zest. Since these scones aren’t too sweet, I drizzled them with a simple orange cardamom glaze!
Looking for more homemade scone recipes? Try my Apple Pie Scones, Blueberry Drop Scones or Maple Oatmeal Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Orange zest – adds extra orange flavor by rubbing zest and sugar together until it looks like wet sand. This releases orange oil from the zest.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
Orange juice – gives the scones their orange flavor. Always use fresh orange juice for the best flavor. If using regular store bought orange juice make sure its 100% juice.
Cardamom extract – I used Burlap & Barrel Cardamom Extract to give the scones their cardamom flavor. You can substitute with 1/2 tsp ground cardamom.
How To Make Orange Cardamom Scones
1. Make the Orange Cardamom Scones: in a mixing bowl, rub together the granulated sugar and orange zest until it looks like wet. Whisk in the all-purpose flour, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl combine the half and half, orange juice and cardamom extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
6. Make the Orange Glaze: in a small bowl whisk the confectioners’ sugar, orange juice, cardamom extract and salt, to taste. Drizzle over cooled scones. Store Orange Cardamom Scones in an airtight container at room temperature for up to 3 days.
Pro Tips For Orange Cardamom Scones
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Orange Cardamom Scones Be Frozen?
Yes, unbaked Orange Cardamom Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes. You may need to add a few extra minutes of baking time.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Orange Cardamom Scones
Equipment
- Stand mixer or hand mixer
- Baking sheet
Ingredients
Orange Cardamom Scones
- 330 g (2 3/4 cups) all-purpose flour
- 66 g (1/3 cup) granulated sugar
- 1 tsp orange zest
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) half and half
- 15 g (1 tbsp) orange juice
- ½ tsp cardamom extract
Orange Glaze
- 120 g (1 cup) confectioners' sugar
- 15 g (1 tbsp) orange juice
- ¼ tsp cardamom extract
- salt, to taste
Instructions
Orange Cardamom Scones
- In a mixing bowl, rub together the granulated sugar and orange zest until it looks like wet. Whisk in the all-purpose flour, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl combine the half and half, orange juice and cardamom extract then pour into the butter mixture. Mix on low speed until the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) then bake for 18-20 minutes or until golden brown.
Orange Glaze
- In a small bowl whisk the confectioners’ sugar, orange juice, cardamom extract and salt, to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Orange Cardamom Scones in an airtight container at room temperature for up to 3 days.
- Unbaked Orange Cardamom Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Make this recipe and you will not be disappointed!