Vanilla Bean Scones

Written By Kayce .

When deciding which recipe I wanted to share with you all first - it wasn’t a hard choice. Our Vanilla Bean Scones were an instant hit in the bakery, so much so that I have kept it on the menu weekly after their release this winter! Since then I have sold over 1,000 scones!

The secret ingredient? Well, fat. In the form of high quality dairy from @organicvalley The high fat content in the heavy cream and butter truly makes these irresistible! Trust me. I have tried this with whole milk and half and half, it just doesn’t cut it! Paired with the rich flavor of vanilla bean - it is a match made in heaven!

Give it a try - and be sure to tag me @TrailsEndBreads - I can’t wait to hear what you think!

Scone Ingredients:

  • 250g all purpose flour

  • 100g granulated sugar

  • 2 tsp baking powder (11.5g)

  • ¼ tsp sea salt

  • 1 stick unsalted butter

  • 100g sourdough discard

  • 2-3 Tbl heavy cream (approx 30g) + extra for brushing tops before bake.

  • 1 egg

  • 1 tsp vanilla extract

  • ½ tsp vanilla bean paste

Scone Instructions:

  1. Preheat oven to 425 degrees F

  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Grate one stick of butter and gently toss it in the dry mixture being sure to coat each shred of butter. Pop this mixture in the freezer while prepping your wet ingredients. I like to keep mine in the freezer for at least one hour if time permits.

  4. In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla extract and vanilla bean paste.

  5. Pour the wet ingredients into the dry ingredients and gently stir until combined.

  6. On your kitchen counter form the dough into a disc shape roughly 7 inches in diameter.

  7. Cut the disc into 6 equal triangles (roughly 100g each)

  8. Place the cut scones on a lined baking sheet with parchment paper. Freeze for a minimum of 1 hour*

  9. Remove scones from freezer and brush with heavy cream.

  10. Lower oven temperature to 400 degrees and place scones in oven. Bake for 20-25 minutes until the edges are golden brown.

  11. Let the scones cool for 1 hour and then top with vanilla bean icing. I like to hold my scone upside down and dunk into the bowl.

Icing Ingredients:

  • 1 cup powdered sugar, sifted

  • ½ tsp fresh vanilla bean caviar

  • ¼ cup heavy cream

Icing Instructions:

Sift powdered sugar into medium size mixing bowl. Add heavy cream and whisk to combine. Carefully slice half of one vanilla bean pod lengthwise and with the edge of your knife carefully scrape out the caviar from the pod. Whisk into icing.

NOTES:

  • Scone dough should feel similar to pie crust and hold together when squeezed in your hand. If it is too dry, gradually increase the heavy cream by 1tsp at a time! Too much liquid and they will spread in the oven.

  • If you plan on freezing the scones longer than 2 hours, place into a freezer safe bag.

  • In my bakery I multiply this recipe by 8 at a time. I find that any more than this I have a harder time evenly mixing the ingredients.

  • When baking in my RM2020 I bake at 210-220 for 20min







Kayce .