What’s a surefire way to elevate your holiday mornings or your afternoon tea game? An excellent scone. We have included the ingredients and instructions for the ones we made here, a recipe by An Edible Mosaic.  The only modification we made was to substitute regular butter with Cinnamon Cardamom Ginger.

Prep time:  25 mins
Cook time:  15 mins
Total time:  40 mins
Yield: 8 large scones


2½ cups (320 g) all-purpose flour
6 tablespoons (75 g) sugar
1 tablespoon baking powder
¾ teaspoon salt
½ teaspoon freshly ground nutmeg
2 tablespoons unsweetened dried cranberries, chopped small
4 teaspoons minced fresh rosemary
6 tablespoons (80 g) [Cinnamon Cardamom Ginger] butter, chilled and diced
1 cup (237 ml) half and half (or milk or cream), plus 2 tablespoons more for brushing on top
1 teaspoon vanilla bean paste
1 cup (115 g) powdered sugar
½ teaspoon vanilla bean paste
¼ teaspoon freshly ground nutmeg
2 to 3 tablespoons water
Other Toppings (optional):
Unsweetened dried cranberries
Fresh rosemary leaves


1. Preheat oven to 450F; line a baking sheet with parchment paper or a silpat liner.
2. Whisk together the flour, sugar, baking powder, salt, nutmeg, dried cranberries, and rosemary in a large bowl.
3. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Whisk together the half and half and vanilla bean paste, and stir it into the flour mixture. (The dough should come together, but not be too wet.)
4. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
5. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Cut the circle of dough into 8 equal wedges.
6. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little half and half (or milk), and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely.
7. Once cooled, whisk together all ingredients for the glaze, adding the water a little at a time until it reaches your desired consistency. Dip the tops of the scones into the glaze, letting it run down the sides; sprinkle a few dried cranberries and rosemary leaves on top, if desired. Place the scones onto a wire rack and let the glaze set completely before serving.

Cinnamon, Cardamom & Ginger Pack of 6



Cinnamon, ginger, and freshly ground cardamom are swirled into our freshest butter along with a touch of sugar.

Because we use the freshest cream and we culture and batch churn in a process that takes up to 20 times longer than mass-production methods, our unsalted butter stands alone with superior flavor and creaminess.

Stock Up! Choose from a pack of 6 or 8 butters.

You can freeze your butter for up to 12 months. Once you’ve put it in the refrigerator, you should eat it within 6 weeks. Not sure you can eat it all that quickly? Try putting half in the freezer, and the other half in the refrigerator.

A note about shipping: Currently we only ship butter on Mondays and Tuesdays. Orders placed after midnight on Monday are typically shipped the following week. View all shipping policies here!