• 16 cardamom pods
  • 175ml full-fat milk
  • 100g butter, softened
  • 250g strong white bread flour, plus extra for dusting
  • 115g caster sugar
  • 1/2 7g sachet fast-action dried yeast
  • 1/4 tsp ground cinnamon
  • Vegetable oil or sunflower oil, for greasing
  • 1 large egg, beaten
  • 1 tbsp pearl sugar


  1. Crack open 6 of the cardamom pods with a pestle and mortar and tip into a saucepan. Add the milk and warm until scalding but not boiling. Add 25g butter and set aside to cool until lukewarm, swirling the pan from time to time to encourage the butter to melt.
  2. Put the flour, 40g of the sugar, the yeast, cinnamon and 1/4 tsp salt into a large bowl, or the bowl of a freestanding mixer. Mix until well combined. When the milk has cooled, strain it through a sieve into the flour, discarding the cardamom. Using a wooden spoon or dough hook, mix to form a soft dough. Tip onto a work surface and knead for 10 minutes, or run the freestanding mixer for 5 minutes, until the dough is smooth and stretchy. Clean the bowl, lightly grease with oil, then return the dough to the bowl and turn it over until well coated in oil. Cover the bowl with cling film and leave to rise in a warm spot for 1 ½ hrs or until doubled in size.
  3. Crack the remaining cardamom pods using a pestle and mortar. Prise them open and tip the seeds back into the mortar, discarding the pods. Crush the seeds to a powder, then combine with the remaining sugar. In a bowl, mix the remaining butter with the cardamom sugar.
  4. Make the cones: turn the ice cream cones upside down on a flat baking sheet and cover them with foil as neatly as possible. These will be your moulds.
  5. Punch the dough down to knock out the air, then roll to a rectangle roughly 20 x 40cm, with the shorter end facing you. Spread the cardamom butter over the surface, right to the edges, (you may not need to use all the butter) then fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Roll back out to roughly the original size then cut into 6 equal strips, measuring about 3.5 x 40cm each. The dough shouldn’t be thicker than 5mm so stretch it out if necessary.
  6. Use each strip to cover each cone, going round and round in a spiral, then joining the end neatly. Use a cocktail stick to pierce the end right through the cone to keep it in place while baking.
  7. Cover the trays with a sheet of lightly oiled cling film and leave somewhere warm to rise for 30-60 minutes, or until almost doubled in size.
  8. Heat oven to 180c fan.
  9. Uncover the cones and brush all over with the beaten egg, then sprinkle with the pearl sugar. Bake for 20-25 mins until golden brown – turn the tray halfway through if they’re browning unevenly.
  10. Remove from the oven and leave to cool for 15 minutes before removing the foil lined cone support.
  11. To serve: fill with ice cream of your choice.