A spicy cardamom infused take on a brunch classic, these orange and cardamom scones are sure to please your palate and that of your breakfast loving friends.
1.) Preheat the oven to 425F.
2.) Grind orange zest and cardamom with a mortar and pestle. Gently open one bag of orange tea and combine with one teaspoon of the orange cardamom mixture. Fold bag back together and steep in 1/4 cup of boiling water for three minutes.
3.) In a large bowl combine the flour, sugar, baking soda, baking powder, salt, one teaspoon of ground orange cardamom powder and the zest of one orange.
4.) Add the butter to the flour mixture and rub together with your fingers until you get a fine, sand-like mixture.
5.) Make a well in the middle of the flour mixture and add the buttermilk, vanilla extract and 1 tablespoon of the brewed orange cardamom tea.
6.) Combine the mixture very slowly and lightly until the dry mix is wet- do not knead!
7.) Turn the mixture onto a well-floured counter and with floured hands, gently pat the mixture into a square or rectangle that is 1 1/2 inches thick. Using a cookie cutter, cut the scones into circles or wedges and lay onto a baking sheet covered in parchment paper.
8.) Brush the top of each scone with heavy cream and sprinkle with sugar.
9.) Bake for 10 to 12 minutes, or until very lightly browned.
10.) Let cool on tray for 5 minutes before transferring to a cooling rack.
1.) While the scones are baking, bring the milk and cardamom orange mixture to a simmer. Remove from heat and steep two orange tea bags for 7 minutes.
2.) Strain the mixture using a small sieve, and discard the remaining orange and cardamom. Measure 1/4 cup of the steeped milk. Pour into a small bowl and whisk together with powdered sugar. For a thicker glaze, add more sugar.
3.) Once scones are cooled, place a plate under the cooling rack to catch excess glaze. Spoon glaze over the top of each scone. Grate some orange zest and sprinkle over each scone as a garnish.
4.) Seal in the orange zest with another layer of glaze. Let glaze set before stacking or storing.
*You will most likely be left with an excess of orange cardamom mixture. Save this for future teas or discard.
**If your glaze is on the thick side, consider covering scones in just one layer.