Vanilla Bean and Cardamom Scones with Manuka Honey Glaze

Sweet. Flakey. Layers of flavor.


Can you see all the beautiful speckles of vanilla paste? 

The secret to flakey scones: 

Don’t over mix your dough.  


The scones can be made ahead and frozen.  

Thaw them in a warm oven before serving.

When you make them, I'd love if you'd tag your photos #amenuforyou -- seeing what's cooking in your kitchen makes me beyond happy!

Vanilla Bean and Cardamom Scones with Manuka Honey Glaze

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Cook Time: 1 hour
Servings: 6


  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cardamom
  • 1 teaspoon Heilala vanilla paste
  • 5 tablespoons cold unsalted butter, cubed
  • 1 cup plus 1 teaspoon heavy whipping cream, divided
  • 1 large egg

Manuka Honey Glaze:

  • ½ cup confectioners’ sugar
  • 1-2 tablespoons manuka honey – the amount depends on how sweet you like your glaze
  • optional, splash of whole milk or heavy cream


  • Preheat oven to 425°F.
  • Get out your baking sheet. You can line it with parchment, but I find you don’t really need to with this recipe.
  • In the bowl of a food processor, add flour, sugar, baking powder, salt, cardamom, and vanilla paste. Pulse a couple of times until combined.
  • Add cold butter, and pulse until mixture is crumbly and the butter is pea sized.
  • Transfer dough to a large bowl, add 1 cup cream and stir until just combined. Don’t over mix! You want to just barely stir in the cream until the dough comes together. That way you’re scones will be light and flakey.
  • Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together.

You can use 2 methods to cut your dough into wedges:

  • Press dough into a lightly greased 8 inch cake pan. Turn out back onto your lightly floured surface, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  • OR use your hands to gently form the dough into a circle, about 2 inches thick. Then cut into wedges.
  • In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
  • For manuka glaze: In a small bowl, whisk together confectioners’ sugar and manuka honey until smooth. If you need to make the consistency more “pourable” add in a splash or two of whole milk or cream.
  • Let the scones rest for a couple of minutes. Place them on a cooling rack over parchment paper. The parchment paper will help catch the drips! Drizzle the scones with the glaze. Serve warm or room temperature.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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