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Grapefruit Cardamom Scones

Bursting with zip, zing and zest, these grapefruit cardamom scones will brighten up your breakfast or lunch!



Are you a morning person?

I’m not.

I try to be. I even wake up at the same time on the weekends to keep my sleep schedule consistent. Yet I’m still not a morning person. My day doesn’t start until I’ve had my coffee and the caffeine kicks in.

But these grapefruit cardamom scones may change that.

The combination of tangy, sweet grapefruit and citrusy cardamom perks up the senses. It’s my new favorite way to start the day.

As much as I love the warm, comforting flavors of the holidays, I needed a break from those heavy spices when the new year started. In January, we had several days of fog which lasted until noon almost every day. It was depressing and had me craving the bright, brisk flavors of everything citrus.

Then I made these scones and sunshine broke through the fog.


Don’t be intimidated by the boldness of cardamom. Cardamom has notes of citrus, mint and spice. It’s very fragrant, and added a slight lemon flavor to my scones (according to my taste-testers!). Since cardamom is so strong, a little goes a long way. I use 1 teaspoon in this recipe, but you may want to use ½ teaspoon depending on your personal taste.


My previous scone recipes used butter as the main source of fat. Scones rely on cold fat for their flakiness, and you must use heavy whipping cream or heavy cream in this recipe because they have enough fat to replace the butter. Using a lower fat liquid, like milk, will produce dry, heavy scones.


These scones are a snap to throw together — perfect for beginner bakers! Since the recipe calls for heavy whipping cream, you don’t have to worry about working cold butter into the flour. So easy!

Grapefruit cardamom scones bring the bakery to you. Whether you’re a morning person or a night owl, you’ll love these light, pillowy scones!


Grapefruit Cardamom Scones

1 pink grapefruit, zest and juice

1 1/4 cups all purpose flour

3/4 cup powdered sugar, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cardamom

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Zest the grapefruit and squeeze the juice into a small bowl. Set the zest and juice aside.

3. In a large bowl, stir together the flour, 1/4 cup of the powdered sugar, baking powder, salt and cardamom.

4. Stir 1/2 teaspoon of the grapefruit zest and the vanilla extract into the heavy whipping cream. Pour the cream into the dry ingredients and stir together until a ball of dough forms. Dough will be sticky.

5. Dust a clean surface with flour and place the dough onto your work surface. *Shape the dough into a disc, about 1/2-inch thick. Divide into eight wedges.

6. Place the scones onto a baking sheet lined with parchment paper. Bake the scones for about 15 minutes, or until they begin to turn slightly golden brown on the edges. Oven times may vary, so check your scones to see if they have started browning or need more time. Cool the scones completely.

7. While the scones are cooling, stir together the remaining 1/2 cup powdered sugar with 1 tablespoon of the grapefruit juice (or enough to make a thick glaze) and the remainder of the grapefruit zest.

8. Drizzle the grapefruit glaze over the cooled scones. Serve and enjoy!

*For smaller scones, divide the dough into three pieces. Shape each piece into a disc, about 1/2-inch thick. Divide each disc into six wedges and bake for about 13 minutes or until they’re just golden brown on the edges.


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