Lemon Cardamom Scones - Cook For Your Life- anti-cancer recipes

Lemon Cardamom Scones

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 10 ingredients
I owe the idea for this recipe to Edward Espe Brown’s wonderful Tassajara Cookbook. These Lemon Cardamom Scones are super simple to make. You can get them to the table in 30 minutes start...


  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cardamom, or ½ teaspoon if freshly ground
  • Grated zest of 1 lemon
  • 1 egg
  • Milk, as needed
  • 3 tablespoons cold butter

Nutrition Facts


160 cals


5 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g


25 g


2 g


3 g


4 g


119 mg


  1. Preheat the oven to 400 degrees.
  2. Sift the flours, salt, and baking powder together in a large bowl. Stir in the cardamom and the sugar then add the grated lemon zest. Set aside.
  3. Break the egg into a measuring jug and beat it lightly. Add enough milk to bring the egg mixture to ½ cup. Set aside.
  4. Rub the butter into the flour mixture with the tips of your fingers until it resembles coarse breadcrumbs. Make a well, and pour in the egg mixture. Mix together with a spatula or a fork until you have a soft dough. If the dough seems dry, add more milk 1 tablespoon at a time. Knead lightly to form a ball.
  5. Tip the dough onto a floured surface. Roll out into a thick disc a good 1-inch thick. Place disk on a lightly floured cookie sheet. Cut and separate into 8 wedges. Leave space between each as they will expand while cooking.
  6. Bake for 10 to 15 minutes near the top of the oven. Cool slightly on a wire rack and eat warm with butter or jam.

Chef Tips

In step 3, you can mix the butter into the flour by pulsing them together in a food processor if you have one.

You can make these with 100% whole wheat pastry flour, but you will get a drier textured scone. For a low fiber diet, use 100% unbleached all-purpose flour.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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