Blueberry Cardamom Scone recipe essential oils
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Blueberry Cardamom Scones

Course Dessert
Cuisine American
Keyword blueberry scone
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 210kcal

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┬áVitality 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.┬áToss 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