Blueberry Cardamom Scones

I have a bit of an obsession with the blueberry-cardamom combo. It’s a match made in flavor heaven and I’ve got a great scone recipe with these 2 great tastes mixed perfectly!

The first time I had a scone, I think I said “blech” out loud.

That’s because the scone was overly-dry. Drier than it should have been.

Since then, I prefer to make my own that are a bit ‘softer’ and more palatable for my children.

What you need to know about these Blueberry Cardamom Scones is this: they are more than delicious! Here’s why: You get a bite of a perfectly moist and semi-soft scone, ideally with a sweet blueberry in each bite. And following the bite, you get a puff of cardamom that stays on your tongue and your palate for a brief, glorious moment. And you take another bite, and another…enjoying the sweet berries with the punch of cardamom.

That’s why these scones are more than delicious!

New to essential oils? Learn more about how we use them and why you should use them as well.

Blueberry Cardamom Scones

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: blueberry scone

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 1/3 cup sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 12 Tbsp butter (cut into pieces)
• 1 pint blueberries
• 3/4 cups milk (set aside an additional 2 Tbsp)
• 2 drops Cardamom Vitality essential oil
• 2 drops Ginger Vitality essential oil
• 2 Tbsp turbinado sugar (for sprinkling)

Instructions

• Preheat oven to 375 F. Line a rimmed baking sheet with a piece of parchment paper.
• In a large mixing bowl, combine the flour, sugar, baking powder and salt. Cut in the butter pieces with a pastry blender or 2 knives. Toss in the blueberries
• Measure the milk, then drop in the 2 drops of Cardamom essential oil and the 2 drops of Ginger essential oil.
• Pour the milk into the batter and stir gently to combine. Some of the blueberries may 'pop' and release a little liquid and that's okay. Add a little more flour if needed to keep the dough from being too sticky.
• Divide the dough in half and form into 2 balls. Form them into 6" 'disks' and cut each disk into 6 triangular scones.
• Place the scones onto the parchment lined baking sheet. Sprinkle a few pinchfuls of turbinado sugar onto each scone. 
• Bake in the preheated oven for 25 to 30 minutes, or until golden on top.

Notes

Serve Blueberry Cardamom Scones for breakfast, with afternoon tea, or as dessert.

Nutrition

Serving: 1scone | Calories: 210kcal

More essential oil baking recipes that you might enjoy:

• Baked Apples with Streusel
• Chewy Ginger Cookies
• Lavender Pound Cake
• Lemon Blueberry Frozen Yogurt
• Orange Cinnamon Biscuits

See all of our Recipes with Essential Oils here!

 Print This Recipe

*Disclaimer: Products and essential oils listed on this site and in this recipe might be ingested should you choose to make this recipe. Only ingest essential oils that are 100% pure, therapeutic grade and noted to generally be regarded as safe by the US Food & Drug Administration. You can see a complete list of those oils here. These products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using these products.

Information found on this site is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Individual articles and information on other websites are based upon the opinions of the respective authors, who retain copyright as marked.