I feel like I should start this post by apologizing for my photos. It’s not that they’re bad, but I know they’re not holy-cow-eye-popping-OMG-I-need-to-make-that-NOW. Which is how I feel whenever I visit Savory Simple, and peruse Jennifer’s recipes. But hey, I’m at least not using a point-and-shoot anymore, so there’s that (also, don’t search through the archives).
Jennifer has a cookbook out, The Gourmet Kitchen, which you should go and pick up your own copy of as soon as you’re done reading this post. Not only did Jennifer create all the recipes (she’s a trained chef), but she photographed them all herself as well, which I imagine is no small feat.
I’ve been reading Savory Simple for a few years now, and have made several of Jennifer’s recipes–She’s even inspired some of my own adaptations here on the blog. So awhile back, when she asked if anyone would be willing to test recipes for the cookbook, I jumped at the chance. One of the recipes I tested didn’t make it into to the book, but one of them did, although it’s not the one I’m sharing today.
I opted to share Cardamom Vanilla Cream Scones, thought I had to slightly modify them based on what I had in my pantry. Warmly sweet, with a slight lemony hint from the cardamom, I knew these would be perfect for the cool, rainy end to our weekend.
I paired them with a cup of vanilla tea, and slathered some butter on top. They are amazing.
- 15 oz. all-purpose flour
- 2 Tbsp. sugar
- 1/2 tsp. ground cardamom
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 6 oz. cold, unsalted butter, cut into small pieces
- 1 C half & half
- 2 tsp. vanilla bean paste
- 2 Tbsp. unsalted butter, melted
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, sugar, cardamom, baking powder, baking soda, and salt.
Add the butter, and using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces.
Add the half & half and vanilla bean paste, and use a spatula to mix the ingredients until they are just combined. Knead the dough in the bowl until it comes together. Divide the dough in half and flatten into two disks, approximately 7-inches in diameter.
Cut each of the disks into 6 wedges and brush the tops with melted butter.
Bake for 10- 12 minutes, or until both the tops and bottoms are golden. Serve warm.
Very slightly adapted with permission from The Gourmet Kitchen
DISCLOSURE: I received a copy of The Gourmet Kitchen from the publisher. All thoughts and opinions are my own.