With the theme of cardamom I decided to add some to whipped cream/ homemade butter, use that in a recipe and also serve it on the side. Depending upon how much cardamom you like, you can decide how subtle or loud you would like the spice to be. So I decided to make scones. I have been loving the white whole wheat flour which comes from another strain of wheat than the red berry; it gives you all the nutrients of whole wheat, but is much lighter for baked goods.

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