We are two weeks away from our trip to Scotland, and all I have been craving is tea and scones. We are also getting deep into the season where drinking multiple cups of tea, and eating my weight in scones, seems like a perfectly acceptable way to spend a Sunday afternoon.
Cardamom is one of those spices that I believe doesn’t get the love that it truly deserves. It has a distinct, yet subtle, flavor that works so well in baked goods. I was eager to use it in something, and it seemed like the best way to bring a classic date scone to the next level. I was not wrong.
It’s a bit surreal that we are already coming up on the holiday season, and 2018 is almost over. We started planning our trip to Scotland a few months ago, and it’s crazy that it is already almost here. We will be driving through the Highlands, which is something I have always wanted to do, before stopping in Edinburgh and London. Scotland is one of my absolute favorite places, and I am anxious to get back there. I will definitely share our adventure on the blog once we return.
Recipe adapted from Bon Appetit
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