Dear Reading Public,
I grew up wondering how my grandmother and her peers were able to condense so much information into the face of one little index card. All the ingredients, how and in what order to prepare them, and finally, notes and often a signature from it's author. On top of that, it was entirely beyond my capabilities at the time to preserve the cleanliness of anything while in the kitchen, so I was equally impressed by the longevity of my grandmother's recipe cards. There were no water marks or dried-on bits of cake batter, whereas the couple I owned seemed much like a geologic history of my kitchen escapades, dried and compacted striations of past cookies and cakes gone, well, everywhere.
In recent months, I have spent much time in the kitchen, and experienced least a couple moments of panic when I realized that the recipe I liked so much was online somewhere and I had no idea how to find it again. Almost without noticing, I had begun my very own set of index cards.
Not one to deprive others of delicious treats, today I will include one of the newest additions to the index card recipe box - Current Cardamom Scones. We recently had friends visiting from out of town, and during one sleepy afternoon we decided to make scones and tea. But! Not just any scones and tea would do. We agreed upon a chai recipe with star anise and whole cinnamon sticks, balanced by these delicious and easy scones. They were so good in fact that I was only able to get a picture of the dough going into the oven! So, like a good blag host, I made a double recipe this afternoon just for you!
Perfect with chai or a light roast coffee...
Current Cardamom Scones
2 C. Flour
1/3 C. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1/2 t. Ground Cardamom (use fresh if you can!)
1 stick Cold, Unsalted Butter
1/2 C. Currents
1/2 C. Thick, Whole Milk Yogurt
1 large Egg
Preheat 400° F oven.
Mix dry ingredients together, cut in butter (preferably with a pasty cutter) until bits are the size of large peas. In a separate bowl, combine wet ingredients, and add to flour/butter mixture. Mix until just combined. Knead with hands on lightly floured countertop no more than 10 times (less is better), pat into a log about 3/4" thick and 3 or 4 inches wide. From here you can cut the classic triangle shape and bake the scones for 12-18 minutes. I've found they bake reliably in my oven for 14 minutes.
If you try this recipe, leave a note and tell us what you think!
xo
I grew up wondering how my grandmother and her peers were able to condense so much information into the face of one little index card. All the ingredients, how and in what order to prepare them, and finally, notes and often a signature from it's author. On top of that, it was entirely beyond my capabilities at the time to preserve the cleanliness of anything while in the kitchen, so I was equally impressed by the longevity of my grandmother's recipe cards. There were no water marks or dried-on bits of cake batter, whereas the couple I owned seemed much like a geologic history of my kitchen escapades, dried and compacted striations of past cookies and cakes gone, well, everywhere.
In recent months, I have spent much time in the kitchen, and experienced least a couple moments of panic when I realized that the recipe I liked so much was online somewhere and I had no idea how to find it again. Almost without noticing, I had begun my very own set of index cards.
Not one to deprive others of delicious treats, today I will include one of the newest additions to the index card recipe box - Current Cardamom Scones. We recently had friends visiting from out of town, and during one sleepy afternoon we decided to make scones and tea. But! Not just any scones and tea would do. We agreed upon a chai recipe with star anise and whole cinnamon sticks, balanced by these delicious and easy scones. They were so good in fact that I was only able to get a picture of the dough going into the oven! So, like a good blag host, I made a double recipe this afternoon just for you!
Perfect with chai or a light roast coffee...
Current Cardamom Scones
2 C. Flour
1/3 C. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1/2 t. Ground Cardamom (use fresh if you can!)
1 stick Cold, Unsalted Butter
1/2 C. Currents
1/2 C. Thick, Whole Milk Yogurt
1 large Egg
Preheat 400° F oven.
Mix dry ingredients together, cut in butter (preferably with a pasty cutter) until bits are the size of large peas. In a separate bowl, combine wet ingredients, and add to flour/butter mixture. Mix until just combined. Knead with hands on lightly floured countertop no more than 10 times (less is better), pat into a log about 3/4" thick and 3 or 4 inches wide. From here you can cut the classic triangle shape and bake the scones for 12-18 minutes. I've found they bake reliably in my oven for 14 minutes.
I had the chance to use fresh cardamom seeds.
My mortar and pestle is finally going to good use, Mom!
If you try this recipe, leave a note and tell us what you think!
xo
Ken said you are a very engaging writer (I said so first!). He said your writing & recipe made him want to eat those scones right now. I'll make them with gluten-free flour & let you know the results, i.e. how few are left after the first 15 minutes!!
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