Blueberry Scones with Cardamom and Lime – perfectly baked, flaky, buttery, melt-in-mouth egg-free scones with the slight tang of lime zest, juicy bits of blueberries and an aromatic hit of cardamom in every bite!

Loaded with plump blueberries and lemon zest, these tender, golden-brown, easy to make scones are the perfect snack to enjoy for breakfast or with evening tea/coffee. Best of all, this versatile scone dough can be made, frozen and then baked so they can be served fresh any time you crave for these.

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As much as I love my Indian desserts, sometimes, cakes, cookies, puddings, scones etc. also do tickle my tastebuds and being a passionate baker, nothing pleases me more than baking up a storm in the kitchen once in a while!

These blueberry scones were one of the easiest and best tasting bakes I have had in some time.

WHAT ARE SCONES?

These delicious Scottish/British originated crumbly cakes (made sweet or savory) are like the American biscuits, but made with a gently handled dough using flour, chilled butter, heavy whipping cream/buttermilk and your choice of add ins like fruits, nuts and even chocolate chips.

They can be just eaten plain, drizzled with more icing or with a slathering of jam and/or butter for breakfast or as a snack.

My version of blueberry scones are eggless and so easy to make, all you need to do is mix the dough, either pat into a disc and cut into wedges or make drop scones and then finally wait for them to bake up and enjoy!

The basic recipe is so versatile, you can use any add ins of fruits, nuts, raisins, chocolate chips etc. and make it your own.

INGREDIENTS NEEDED FOR CARDAMOM SCENTED BLUEBERRY SCONES:

Flour – For dainty, tender and light scones, plain flour (all-purpose/maida) is best. Either sift the flour or gently mix the flour in the jar and then lightly spoon into measuring cups before using.

If you are more onto the healthy bandwagon, then fret not! You can substitute with whole wheat flour. Adjust the amount of liquid accordingly of course as using whole wheat flour makes for a thicker dough and denser bake as compared to those using plain flour.

Sugar – Plain sugar is best but if you have to, you can substitute with raw brown sugar. I have topped the scones with a sprinkling of coarsely granulated brown raw sugar too for that extra crunchy top and delicious hit of sweetness.

Leavening – I have used only baking powder here for that beautiful rise. Make sure the baking powder you use is fresh.

Salt – A dash of salt always elevates the sweetness of any dessert or bake don’t you think?

Lemon/Lime Zest – This is optional but I feel the heady combination of blueberries and lemon or lime is incomparable. And with a garden full of lemon/lime trees in my backyard, I had to use them. Here, I preferred to use the zest of lemon to add more zing and flavor to the scones

Cardamom powder – The Indian in me loves this exotic spice powder in most of my desserts so I decided to add a dash of it to make it my kinda scone! Cardamom powder is optional but do give it a go. You will love it! As far as possible, try and blend your own fresh cardamom powder from whole green cardamom pods in a mortar and pestle but if unavailable, you can use store bought too.

Butter – The key to any good scone! Unsalted butter is best as then you can adjust the amount of salt in your bakes. But always use cold, frozen butter in the dough. It not only makes for a better rise but adds to the flakiness of the scones.

Blueberries – use fresh or if using frozen, thaw and drain thoroughly before adding to the dough.

Heavy Whipping Cream – Thick cream is perfect for the best tasting scones but if you need a slight tang, you can use thick buttermilk. Do not use thin liquids as far as possible or you will end up with flat scones which are totally without taste.

HOW TO MAKE DELICIOUS BLUEBERRY SCONES WITH CARDAMOM AND LIME:

First step, make sure all your ingredients are thoroughly chilled, especially butter (freeze the amount of butter needed ahead) and cream.

Next, mix the dry ingredients. In a large mixing bowl, stir in the measured flour, sugar, baking powder, salt, cardamom powder and lime/lemon zest.

I actually chilled this mixture too for a few minutes (until the butter was grated) in the fridge. Remember, the colder the mixture, the flakier the scones.

Grate frozen butter using a box grater or your favorite grater and add to the dry mixture.

Using a pastry blender or just your fingers, gently but quickly rub the butter into the dry mixture until almost incorporated. It is okay if you see bits of unmixed butter pieces. This is what gives those scones that flaky texture. So, a messy mixture is good!

Sprinkle the washed and drained blueberries.

Add the thoroughly chilled heavy whipping cream and start mixing the dough by just bringing it together.

Mix with a rubber or silicone spatula until just incorporated and you get a moist mound of dough. It is okay if you see dry mixture here and there or even bits of butter. These bits of butter are the ones that are going to melt when hit by heat in the oven while baking, turn to steam and form those beautiful pockets in the scones!

Transfer the dough to a well floured surface.

Using gentle hands, bring the dough together to form a round, thick disc. If needed, you can sprinkle in some cream or if too wet, some flour. DO NOT OVERWORK THE DOUGH.

Gently pat the dough into a round disc about 7 to 8 inches in diameter. It should be at least 1 inch thick.

Cut into wedges, brush with cream and sprinkle with more granulated sugar if you like.

Transfer the wedges gently onto a prepared parchment paper, aluminum or silicone baking mat lined baking sheet.

At this stage, pop the pan with unbaked scone wedges into the fridge and chill for at least 15 to 20 minutes.

Then start to preheat the oven to 400 F or 200 C.

When the oven is preheated, remove the baking sheet from the fridge and bake for 20 to 25 minutes or until light golden brown on top and around the edges.

Remove and allow to cool on wire racks.

Enjoy these melt-in-mouth, flaky, buttery and delicious Blueberry Scones warm or at room temperature.

CAN I MAKE AHEAD AND FREEZE THESE SCONES?

Absolutely! Once you have cut them into wedges, separate them, freeze and then wrap in plastic wrap or aluminum foil individually or place in a freezer bag.

When ready to bake, remove from freezer and bake adding a few more minutes to the baking time.

Unbaked scones stay good in freezer up to 2 to 3 months.

Or, if you have baked scones, just freeze and thaw in the fridge overnight or on the counter and warmed in a 300 F oven for about 7 to 10 minutes.

WHAT IF I DO NOT HAVE BLUEBERRIES/LEMON/LIME/CARDAMOM:

Basic scone recipe is the same. You can substitute blueberries with other fruits like raspberries, blackberries, cranberries (dried, fresh or frozen), raisins, chopped dates, chocolate chips, nuts etc.

If you would like to make it healthier, then feel free to use whole wheat flour. It will come out amazing but scones would be slightly on the denser side and not as light as when using plain flour, nevertheless delicious.

Out of cream and buttermilk? Use thinned yogurt or even full cream milk as needed, beginning with adding a little at a time until it just comes together.

But remember: handle the dough as little as possible and try and use cold ingredients.

SERVING SUGGESTIONS:

These Blueberry scones are delicious as they are but if you have to, feel free to sprinkle with some confectioner’s/powdered sugar, drizzle with honey or sugar glaze.

If you love it, then slather some softened butter, marmalade or jam and enjoy.

Happy Baking Foodies!

Here are some more baked goodies you will like:

Blueberry Scones with Cardamom and Lime

Perfectly baked, flaky, buttery, melt-in-mouth scones with the slight tang of lime zest, juicy bits of blueberries and an aromatic hit of cardamom in every bite!

Course Breakfast, Brunch, Dessert

Cuisine American, British, Scottish

Keyword baking, blueberries, Lemon, Peanut butter, Scones

Author Vanitha

Ingredients

2 cups flour or more as needed chilled in the refrigerator or freezer
1/3 cup sugar
1 tablespoon baking powder
¼ tsp salt
1 tsp lemon zest from one lime
1 tsp ground cardamom powder
½ cup unsalted butter frozen or thoroughly chilled
1 cup heavy cream or thick buttermilk plus some more
1 cup fresh or frozen blueberries
Granulated brown sugar or raw sugar for dusting

Instructions

Line a baking sheet with parchment paper/aluminum foil/silicone mat and set aside.
Place the flour, sugar, baking powder, salt, cardamom powder and lemon zest in a large bowl and whisk to combine.
If possible, place this bowl in the fridge to chill it a bit until the next step; totally an optional step.
Grate chilled or better frozen unsalted butter and add to the dry mixture.
Using a pastry blender or your fingers, gently incorporate the frozen grated butter into the mixture until if forms a pea like mixture with bits of cold butter still visible.
It is best to do this quickly or the warmth of your hands will start to melt the butter which you do not want.
Add the blueberries (again chilled) and toss to combine.
Stir in chilled whipping cream and mix with a rubber or silicone spatula until just incorporated and you get a moist rough mound of dough.
That is ok if you see portions of dry mixture or bits of butter. This is good! Those bits of butter will flash melt in the hot oven while baking and form steam which will form those beautiful pockets in the scones.
Transfer dough to a flat, floured surface and gather the dough together gently until most of the flour is incorporated. DO NOT OVER MIX AND DO NOT KNEAD. You need to work the dough as less as possible.
Pat the dough into a 1 inch thick round.
Cut into wedges.
Transfer the wedges to the prepared pan.
Brush the tops with more whipping cream and sprinkle some raw, granulated sugar over the top (again optional but gives a crunchy crust to the scone).
At this stage, chill the unbaked scones in the fridge until you preheat the oven.
Preheat oven to 220 C or 400 F.
Once the oven is ready, remove the baking sheet with scones from the fridge and bake for 20 to 25 minutes or until the top and edges are light golden brown.
Remove from oven, let cool a bit and then transfer to cooling rack to cool completely.
Serve warm or at room temperature.
Enjoy and Happy Baking/Eating!

Recipe Notes

Adjust the amount of cream, buttermilk or milk accordingly.
Handle the dough as little as possible and keep all the ingredients cold as far as possible.