Vanilla Cardamom Plum Scones

2 cups all purpose flour

½ cup sugar

2 teaspoon baking powder

½ teaspoon kosher salt

1 ½ teaspoon cardamom

12 tablespoons unsalted butter, frozen and grated

1 large egg

½ cup plus 1 tbsp cold heavy cream, divided

1 ½ teaspoon vanilla extract

1 cup chopped plums or other stone fruit

Glaze: 1 cup powdered sugar

Glaze: 1 teaspoon cardamom

Glaze: 4 tablespoon heavy cream

Glaze: 1 teaspoon vanilla extract

Line a sheet pan with parchment paper.

In the bowl of an electric mixer fit with the paddle attachment, mix flour, sugar, baking powder, salt and cardamom. Add the cold grated butter and mix at the lowest speed until the butter is mostly combined and the dough looks craggy. Combine the egg, ½ cup of heavy cream and vanilla. With the mixer on low speed, slowly add to the flour and butter mixture. Mix until just blended. The dough will look lumpy and may not be fully incorporated yet. Add the chopped plums and mix on low until just combined.

Dump the dough onto a well-floured surface and form it into a large disc pressing any dry ingredients into the dough to combine. Mold the dough into a circle, about 1-inch thick.

Slice the circle into 8 wedges. Place them onto the prepared sheet pan. Brush the tops of the scones with the remaining 1 tablespoon of heavy cream. Freeze the dough for 30 minutes prior to baking. Preheat the oven to 400 degrees. While the scones are chilling, combine the glaze ingredients in a bowl and whisk until smooth.

Bake for about 14-16 minutes, until the bottoms are starting to turn golden brown. Let the scones cool and then pour the glaze onto the scones.


Yield: 8 servings