Sourdough Vanilla Bean Scones

Like the vanilla bean scones served by the popular coffee chain but with simple ingredients, these sourdough scones are buttery, golden, and kissed with a silky vanilla bean glaze.

Easy and simple, but oh-so delicious! Perfect with your morning coffee or tea!

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Sourdough Vanilla Bean Scones

Scone Ingredients

• 2 cups (250g) all-purpose flour (Bob’s Mill Organic is my favorite https://amzn.to/3ZFVFY5)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ½ cup (113g) cold unsalted butter, grated

• ¼ cup (75g) honey

• ⅓ cup (80g) sourdough discard (cold, unfed)

• 3 tablespoons + 1 teaspoon (50g) heavy cream

• 2 teaspoons vanilla bean paste (I use Trader Joe’s) or seeds from 1 vanilla bean pod

Vanilla Glaze Ingredients

• 1 cup (120g) powdered sugar

• 1 tablespoon vanilla bean paste (I use Trader Joe’s) or seeds from 1 vanilla bean pod

• 2 tablespoons (28g) half-and-half

• 2 teaspoons (9g) salted butter, melted

Instructions

For the Scones:

1. Prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. (I love my silicone mat that is reusable https://amzn.to/4iatWpv)

2. Mix Dry Ingredients

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

3. Cut in Butter

Grate your butter with a cheese grater (I use this one https://amzn.to/4gdd1Re). Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. (I love this dough whisk for this process https://amzn.to/41ilVIS) 

4. Combine Wet Ingredients

In a small bowl, whisk together the sourdough discard, honey, heavy cream, and vanilla bean paste (or seeds).

5. Form the Dough

Gradually pour the wet mixture into the dry ingredients, stirring gently until the dough just comes together. Avoid overmixing to keep the scones tender.

6. Shape the Dough

Turn the dough out onto a lightly floured surface. Pat into a 1-inch-thick circle and cut into 8 wedges. For smaller scones, divide the dough into two circles (1 inch thick) and cut each into 8 wedges. A bench knife is useful for this here is the one I use https://amzn.to/3ZwThm0.

 (Optional: Wrap the dough in plastic and refrigerate overnight for extra fermentation.)

7. Bake

Place the scones on the prepared baking sheet. Bake for 15–18 minutes, or until golden brown. Transfer to a wire rack to cool slightly.

For the Glaze:

1. In a small bowl, whisk together the melted butter, powdered sugar, vanilla bean paste, and half-and-half until smooth.

2. Adjust the consistency with more half-and-half or powdered sugar as needed.

3. Drizzle the glaze over the cooled scones and let it set before serving.