Cardamom Honey Scones

Adam GALLAGHER
2026-03-21T06:16:22-04:00

Warmly spiced and lightly sweetened, these Cardamom Honey Scones are the perfect elevated weekend bake — fragrant, tender, and ready in under an hour.
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Why You'll Love These Scones

Cardamom is one of the most aromatic spices in the pantry — warm, floral, and faintly citrusy. Paired with the gentle sweetness of honey, it transforms a classic scone into something truly special. These are the kind of bake that makes a Saturday morning feel intentional.

Ingredients

2 cups (250g) all-purpose flour

1 tbsp baking powder

1/2 tsp fine sea salt

1 1/2 tsp ground cardamom

1/4 cup (50g) cold unsalted butter, cubed

3 tbsp honey

3/4 cup (180ml) cold heavy cream, plus more for brushing

1 egg

Honey and flaky sea salt, to finish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. For best results, cube your butter and place it in the freezer for 10 minutes before you begin.

2. Whisk together flour, baking powder, salt, and cardamom in a large bowl.

3. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

4. In a separate bowl, whisk the honey into the egg first until loosened and smooth, then whisk in the cold heavy cream. This prevents honey pockets in the dough that can cause uneven browning or sticking.

5. Pour the wet ingredients into the dry and stir until you see no more dry flour streaks — the dough should look shaggy and a little rough. Stop here. Over-mixing is the number one cause of tough, bread-like scones.

6. Turn dough onto a lightly floured surface and gently pat into a 3/4-inch thick round. Cut into 8 wedges.

7. Place on the prepared baking sheet, brush tops with cream, and bake 18–20 minutes until deep golden.

8. Drizzle with honey and finish with a pinch of flaky sea salt. Serve warm.

Tips & Variations

Keep it cold: Cold butter and cream are essential for flaky, tender layers. Pop your cubed butter in the freezer for 10 minutes before starting, and work quickly once the wet ingredients are added.

Embrace the shag: A shaggy, rough-looking dough is exactly what you want before turning it out. Resist the urge to keep mixing.

Spice it up: Add a pinch of black pepper or 1/4 tsp of cinnamon alongside the cardamom for added warmth.

Make it dairy-free: Substitute cold coconut cream and a block-style vegan butter (not a tub spread — the higher water content in spreads can cause the scones to spread too much at 400°F). The flavour profile pairs beautifully with cardamom.

Add-ins: Fold in 1/4 cup of dried apricots or pistachios for texture and colour.

Serving Suggestions

Serve warm with clotted cream, a drizzle of raw honey, or a dollop of labneh for a Middle Eastern-inspired twist. These scones pair exceptionally well with a pot of Earl Grey, masala chai, or a cardamom-spiced latte.

Storage

Store in an airtight container at room temperature for up to 2 days, or freeze unbaked wedges and bake from frozen, adding 3–5 minutes to the bake time.