• Line a baking sheet with parchment paper.
• In the bowl of a food processor, add flour, sugar, salt, baking powder, and cubed butter. Blend for 5 seconds or until the butter breaks apart into fine crumbles.
  2 cups all purpose flour, 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp kosher salt, 8 Tbsp Unsalted butter
• Add the cardamom extract, sour cream, and cream. Blend for 5 seconds or until the mixture comes together and begins to pull away from the sides of the food processor. It's okay if it is still somewhat crumbly - that means your scones will be nice and flaky.
  1 tsp cardamom extract, 1/2 cup sour cream, 1/4 cup heavy cream
• Dump the scone dough onto the prepared baking sheet and gently knead it into a ball. Press down until the scones are about 1 inch tall and chill for 30 minutes in the fridge.
• While the scones are chilling, preheat the oven to 400 F.
• Remove the scones from the fridge, slice into 8-10 wedges and separate on the tray to avoid touching as they rise. (If using a cookie cutter, see notes below.)
• Lightly brush the tops of the scones with extra milk or cream, then sprinkle with cardamom sugar.
  2 tbsp cardamom sugar, 1-2 tbs heavy cream
• Bake for 18-20 minutes. When done, the scones will be golden brown on the bottoms. Allow the scones to cool on the tray as you prepare the glaze. For the best appearance, let the scones cool at least 15-20 minutes before glazing.
• To make the glaze, whisk together half of the powdered sugar with the heavy cream and cardamom extract. Once the mixture starts to come together, add the remaining powdered sugar.
  1 cup powdered sugar, 1/2 tsp cardamom extract, 1 1/2 tsp milk
• Drizzle the glaze over the scones. Enjoy warm or let them cool completely on a wire rack.

For making scones by hand

• Add the dry ingredients to a large mixing bowl and grate the butter. With your fingertips, incorporate the chunks of butter into the flour mixture until well incorporated. It's okay to have a few small clumps leftover. I recommend using a dough whisk or a wooden spoon to add the wet ingredients. Be careful not to add more moisture!

For shaping the scones

• Instead of shaping the dough on your prepared baking tray, you can work it into shape on a lightly floured surface. Use a rolling pin to roll out the dough and cut your scones with a bench scraper, sharp knife, or cookie cutter. Place scones on your baking tray and refrigerate following the instructions above.