Recipes
Vegan Orange Raspberry Cardamom Scones
Serves 8
| Prep Time: 20 mins
| Cook Time: 25 mins
| Total Time: 45 mins
You may need: Orange Cardamom
Discover The Recipe
Imagine the enchanting landscapes of Scandinavia, where the Northern Lights dance across the night sky, and you'll find a culinary tradition that cherishes the changing seasons. Our Vegan Orange Raspberry Cardamom Scones are a tribute to this rich heritage, capturing the essence of Scandinavian warmth and flavor. The magic of these scones lies in our masterful Orange-Cardamom blend. Orange peel adds a bright, zesty profile that intertwines beautifully with the warm, citrusy notes of cardamom—a spice beloved in Scandinavian baking for its sweet, slightly pungent flavor. Cinnamon brings comforting warmth, while allspice and nutmeg add a depth that's both exotic and familiar.
These scones are 100% plant-based, offering a pleasant sweetness that won’t overwhelm your palate. Bite into them, and you'll find fresh raspberries and crisp lemon zest, each bite leaving you yearning for more. Feel free to add more of your favorite berries for an extra burst of flavor.
Perfect for a grab-and-go breakfast or an afternoon snack, vegan Orange Raspberry Cardamom Scones bring a touch of Scandinavian magic to your kitchen. Pair them with your favorite warm beverage, and savor the cozy, aromatic delight.
Ingredients
Dry Mix
2 cups all purpose flour
1 Tbsp baking powder
1 Tbsp ground flaxseeds
1/2 tsp salt
1/2 cup granulated sugar
2 tsp Piquant Post Orange Cardamom spice
Wet Mix
8 Tbsp cold vegan butter (or solid coconut oil)
1/2 cup almond milk + more as needed
1 tsp pure vanilla extract
3/4-1 cup fresh raspberries (may use frozen as well)
OPTIONAL: lemon zest from 1 lemon
For the Glaze:
1 cup powdered sugar
2 Tbsp almond milk
1/2 tsp pure vanilla extract
Notes
Keep Ingredients Cold: Similar to making pie crust, keeping your vegan butter and milk cold is crucial for flaky scones. Consider chilling the mixing bowl and utensils as well.
Gentle Mixing: Overworking the dough can result in tough scones. Mix until just combined and handle the dough as little as possible.
Berries Last: Fold in the raspberries gently to avoid crushing them, which helps to keep their shape and prevent excess moisture in the dough.
Dough Thickness: Roll the dough to about 1-inch thickness. Thicker dough makes for taller, fluffier scones.
Cutting Shapes: Use a sharp knife or biscuit cutter. Clean cuts help the scones rise evenly.
Chilling the Dough: After shaping, chill the scones for about 15-20 minutes before baking. This helps them maintain their shape and rise better.
Baking Temperature: Bake in a preheated oven at 400°F (200°C). This high temperature helps achieve a nice, golden brown crust while keeping the inside tender.
Storage: Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days or frozen for up to a month. Reheat in a warm oven to restore freshness.
Instructions
Preheat the oven to 400° F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, sugar and Piquant Post Orange Cardamom.
Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs. Pour in the milk and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. Fold in the blueberries.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
Allow the scone to cool after baking. Whisk together the glaze ingredients and drizzle on top of the scones once they are cooled.
Alternatives & Substitutions
Lemon zest, almond extract, or a hint of cinnamon can complement the raspberry flavor.
Try other berries, like blueberries, strawberries, or even currants!
Adding a tablespoon of ground flaxseed can boost the nutritional value and add a slight nutty flavor.
For a gluten-free version, use a 1:1 gluten-free flour blend. Ensure all ingredients, like baking powder, are certified gluten-free.
Looking for more great Orange Cardamom recipes? Try our Orange Cardamom Rye Bread, Danish Fruit Bread or Swedish Cardamom Buns, or our Cardamom Orange Coffee Cake. How about our Crunchy Orange Chicken Salad using this tasty spice?
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Orange Raspberry Cardamom Scones
Serves
8
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Piquant Post spice you'll need: Orange Cardamom
Ingredients
Dry Mix
2 cups all purpose flour
1 Tbsp baking powder
1 Tbsp ground flaxseeds
1/2 tsp salt
1/2 cup granulated sugar
2 tsp Piquant Post Orange Cardamom spice
Wet Mix
8 Tbsp cold vegan butter (or solid coconut oil)
1/2 cup almond milk + more as needed
1 tsp pure vanilla extract
3/4-1 cup fresh raspberries (may use frozen as well)
OPTIONAL: lemon zest from 1 lemon
For the Glaze:
1 cup powdered sugar
2 Tbsp almond milk
1/2 tsp pure vanilla extract
Instructions
Preheat the oven to 400° F and line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, ground flaxseeds, salt, sugar and Piquant Post Orange Cardamom.
Add the cold vegan butter, and use a pastry cutter or your hands to work the butter into the dry ingredients. It should resemble coarse crumbs. Pour in the milk and vanilla, and stir until just combined. If the dough seems too dry and crumbly, add up to another 1/4 cup of milk. Fold in the blueberries.
On a lightly floured surface, knead the dough a few times until it comes together. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick.
Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
Place the scones onto the prepared baking sheet and bake for 22-26 minutes, until lightly golden brown on top.
Allow the scone to cool after baking. Whisk together the glaze ingredients and drizzle on top of the scones once they are cooled.
Notes
Keep Ingredients Cold: Similar to making pie crust, keeping your vegan butter and milk cold is crucial for flaky scones. Consider chilling the mixing bowl and utensils as well.
Gentle Mixing: Overworking the dough can result in tough scones. Mix until just combined and handle the dough as little as possible.
Berries Last: Fold in the raspberries gently to avoid crushing them, which helps to keep their shape and prevent excess moisture in the dough.
Dough Thickness: Roll the dough to about 1-inch thickness. Thicker dough makes for taller, fluffier scones.
Cutting Shapes: Use a sharp knife or biscuit cutter. Clean cuts help the scones rise evenly.
Chilling the Dough: After shaping, chill the scones for about 15-20 minutes before baking. This helps them maintain their shape and rise better.
Baking Temperature: Bake in a preheated oven at 400°F (200°C). This high temperature helps achieve a nice, golden brown crust while keeping the inside tender.
Storage: Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days or frozen for up to a month. Reheat in a warm oven to restore freshness.
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