I first heard about the All Souls Trilogy when I started working at the Science History Institute. Before turning her talents to writing novels, the author Deborah Harkness was a science historian. Coincidentally, her main character is a science historian as well – although she also happens to be a very powerful witch in a world populated with witches, vampires, and daemons.
I read this book series a couple of years ago, but it has since been adapted into a tv show which is now available on Amazon Prime. I decided to give the show a try and was immediately immersed in the detailed world created by Deborah Harkness. After watching a couple of scenes at Oxford, I couldn’t resist whipping up a batch of vanilla and cardamon scones to snack on while I binged my way through the show.
I enjoyed the show, however I am not sure if I would have been able to follow along or feel invested in the characters if I hadn’t also read the books. I definitely recommend reading the books before watching. And if you’d like a snack to go along with your reading/watching, here is my recipe for vanilla and cardamon scones.
Vanilla Cardamon Scones
- 1.5 cups flour
- 1 tablespoon sugar
- 1 teaspoon vanilla bean paste
- ¼ teaspoon ground cardamon
- ½ tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Add the flour, sugar, vanilla seeds, cardamom, baking powder, baking soda, and salt to the bowl of a food processor.
Add the cold butter pieces and pulse until the mixture resembles coarse cornmeal with a few larger pieces scattered around.
Pour the mixture into a medium sized bowl and add the cream and vanilla to the bowl and use a spatula to mix the ingredients until they are just combined. The dough will look like it’s barely coming together. Kneed the dough in the bowl until it comes together. Flatten the dough into a round disc, about 7 inches in diameter. Cut the disc into 6 pieces. Brush melted butter on top of each piece.
Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm, preferably with clotted cream.