Cardamom Orange Scones Food

ORANGES IN CARDAMOM SYRUP

Oranges in Cardamom Syrup image

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

5 navel oranges
5 cardamom pods
3 cups water
1 1/2 cups sugar
1 5-inch-long strip lemon peel
1 cinnamon stick

Steps:

Using vegetable peeler, remove 5-inch-long strip of peel from 1 navel orange; reserve. Using knife, cut off remaining peel and white pith from oranges. Cut oranges lengthwise in half, then crosswise into 1/3-inch-thick slices; place slices in bowl.
Using mortar and pestle, grind cardamom to break open pods and pulverize black seeds and husks, yielding about 1/2 teaspoon crushed cardamom. Transfer cardamom and reserved orange peel strip to heavy medium saucepan. Add 3 cups water, sugar, lemon peel, and cinnamon stick; bring to boil. Reduce heat to low; simmer until mixture is reduced to 1 cup, about 50 minutes. Cool syrup 10 minutes. Strain, discarding solids in strainer.
Pour warm syrup over oranges and chill at least 6 hours or overnight.

VEGAN LEMON-ORANGE PECAN-ALMOND HEMP-CHIA GINGER-CARDAMOM SCONES

Vegan Lemon-Orange Pecan-Almond Hemp-Chia Ginger-Cardamom Scones image

My foray into scone variants has taken another complicated turn; loving every turn along the way though!

Provided by Kameron

Categories Bread Quick Bread Recipes Scone Recipes

Time 1h

Yield 16

Number Of Ingredients 15

Ingredients

1 orange, zested and juiced
1 lemon, zested and juiced
¼ cup coconut milk
2 tablespoons chia seeds
1 teaspoon vanilla extract
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
¾ teaspoon salt
½ cup cold coconut oil, divided into 8 equal-size pieces
¼ cup finely chopped pecans
¼ cup finely chopped almonds
¼ cup hemp seed hearts

Steps:

Preheat convection oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
Stir orange juice and lemon juice together in a small bowl; add enough water, if necessary, to equal 7 tablespoons liquid.
Stir juice mixture, coconut milk, orange zest, lemon zest, chia seeds, and vanilla extract together in a bowl; set aside until chia seeds gel, about 10 minutes.
Combine flour, sugar, baking soda, ginger, cardamom, and salt in the bowl of a food processor; pulse until just-combined. Add cold coconut oil pieces and process until mixture resembles wet sand. Pour chia mixture into flour mixture; pulse until dough begins to come together.
Transfer dough to a bowl and add pecans, almonds, and hemp; knead with your hands until nuts and seeds are evenly distributed. Divide dough into 2 pieces, and flatten each piece into a 1-inch thick disc. Cut each disc into 8 wedges, and places wedges on prepared baking sheets.
Bake in the preheated oven until tops spring back when pressed, 30 to 35 minutes.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 21.9 g, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 189 mg, Sugar 7.5 g

CRUNCHY ORANGE CARDAMOM SPICED NUTS

Crunchy Orange Cardamom Spiced Nuts image

Make and share this Crunchy Orange Cardamom Spiced Nuts recipe from Food.com.

Provided by threeovens

Categories Lunch/Snacks

Time 55m

Yield 5 cups

Number Of Ingredients 9

Ingredients

1 large egg
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice
1/4 teaspoon vanilla extract
1 teaspoon salt
1 lb unsalted nuts
1/2 cup sugar
1 teaspoon ground cardamom
1/2 teaspoon fresh ground black pepper

Steps:

Preheat oven to 300 degrees F; line a baking sheet with parchment paper, then spray with cooking spray.
Separate egg white from yolk into a large bowl (reserving yolk for another use); whisk egg white with orange zest, orange juice, vanilla extract, and salt.
Add nuts and toss to coat; drain in a colander for 4 to 5 minutes.
Combine sugar, ground cardamom, and pepper; add nuts and toss to coat with spices; spread nuts out on the prepared baking sheet.
Bake until dry and crisp, turning baking sheet once halfway through cooking, about 40 to 45 minutes.
Cool, then break apart nuts and serve.
Store in an air tight container for up to 3 weeks.

Nutrition Facts : Calories 97, Fat 1, SaturatedFat 0.3, Cholesterol 42.3, Sodium 479.4, Carbohydrate 21.1, Fiber 0.3, Sugar 20.3, Protein 1.4

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