Ingredients Jump to Instructions ↓

  1. 1/2 cup whole milk

  2. 1 large egg

  3. 1/4 cup packed light brown sugar

  4. 2 cups all-purpose flour

  5. 1/4 teaspoon salt

  6. 1 tablespoon double-acting baking powder

  7. 1/2 teaspoon baking soda

  8. 1/2 teaspoon ground cardamom

  9. 1/4 teaspoon freshly grated nutmeg

  10. 3 teaspoons freshly grated orange zest

  11. 1 stick (8 tablespoons) cold unsalted butter, cut into pieces

  12. 1/3 cup pine nuts, toasted lightly

  13. 1 large egg beaten with

  14. 2 tablespoons whole milk for eggwash Granulated sugar for sprinkling the scones

Instructions Jump to Ingredients ↑

  1. In a bowl whisk together the milk, egg, brown sugar, and the vanilla until the mixture is combined well. In another bowl whisk together the flour, salt, baking powder, baking soda, cardamom, nutmeg, and the orange zest. Blend in the butter with a fork or pastry cutter until the mixture resembles coarse meal. Stir in the milk mixture and three fourths of the pine nuts and mix until the mixture forms a sticky dough. Knead the dough gently on a lightly floured surface for a few seconds, pat it into a 3/4-inch thick round, and with a 1-inch fluted cutter cut it into rounds. Place rounds on a baking sheet covered with parchment paper (or simply butter and flour the baking sheet). Brush scones with the egg wash and sprinkle with the granulated sugar. Press remaining pine nuts into scones. Bake in the middle of a preheated 400 °F (205 °C) oven for 10 to 12 minutes, or until they are golden.


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