Date cardamom scones just like you had at the trendy cafe and market, Botanica!
The most delicious scones and they are gluten-free!
My friend Diane sent me a photo of a scone from Botanica, the beautiful restaurant and market in the Silver Lake section of Los Angeles. Next to the scone was a card that listed the ingredients, not exactly a recipe, but I went on the website for Cup4Cup gluten free flour and used their blueberry scone recipe altering it slightly. I substituted dates for blueberries and added Cardamom essential oil. They came out so beautiful and not at all dry. You know how sometimes scones can be so dry they make you almost choke…or is that just a me problem? Anyway…these scones are amazing and so simple to make. I had everything on hand except the dates. The first time I made them, I just omitted the dates and they were still delicious with a little strawberry jam.
date cardamom scones
A recipe similar to the date cardamom scone from the LA restaurant, Botanica. I based the recipe on one from the Cup4Cup website.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- 2 cups Cup4Cup Gluten Free Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1/2 cup full-fat plain yogurt
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 cup pitted dates, chopped small
- 8 drops cardamom essential oil or 1/2 teaspoon dried cardamom
- Preheat oven to 350º and line two baking sheets with parchment paper.
- Mix the dry ingredients together and add in the cold butter that has been cut into small cubes.
- Once the flour and butter becomes the consistency of a coarse cornmeal, add in the chopped dates, coating to make sure they separate.
- Mix together the egg, vanilla and cardamom essential oil, whisking with a fork and then pour into the dry ingredients.
- Using a fork, mix until the dough comes together.
- Form dough into a ball and flatten slightly so that you have a thick disk.
- Wrap and refrigerate for 30 minutes.
- Prepare your board with extra flour and roll the dough out to about 1 1/2 thick, reshaping as you go.
- Cut into 12 pieces and place on parchment lined baking sheets.
- Bake for 20 minutes until lightly golden brown on top.
Before baking, you can sprinkle a little coarse sugar on top. Serve plain or with butter and jam.
Keywords: scones, muffins, gluten-free
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