Instructions
1-In a large bowl, whisk the flour,: In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and cardamom together.
2-Cut the butter into the flour using: Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs.
3-Whisk the buttermilk, egg, and vanilla together: Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
4-Transfer the dough to a lightly floured: Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
5-Cut the circle in half, then cut: Cut the circle in half, then cut each half into four triangle-shaped wedges. You should have 8 triangles.
6-Arrange the scones 2 inches apart on: Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
7-Position the oven rack in the center: Position the oven rack in the center of the oven and heat to 400°F.
8-Brush the tops of the scones with: Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Serve immediately.