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Blueberry Cardamom Scone recipe essential oils

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


  • 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)


  • 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 pinches of turbinado sugar onto each scone. 
  • Bake in the preheated oven for 25 to 30 minutes, or until golden on top.


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


Serving: 1scone | Calories: 210kcal