Sourdough Petite Vanilla Bean Scones
These petite sourdough vanilla bean scones are inspired by the Starbucks-style coffee shop favorite- soft, buttery, lightly sweet, and finished with a vanilla bean glaze. Easy on the wallet and so delicious!
Equipment
- Large mixing bowl - for mixing your scones.
- Cheese grater - for grating the butter, I use this grater linked here. You can also use your food processor with the grating attachment.
- Kitchen scale (optional) - for precise measurements if desired.
- Measuring cups and spoons - for measuring ingredients.
- Whisk - to combine ingredients for glaze.
- Microwave-safe bowl - to melt butter.
- Small mixing bowl - for the vanilla bean glaze.
- Bench knife - to cut scones into desired sizes. I love this bench knife linked here.
- Parchment paper - to line the baking sheet to avoid sticking.
- Baking Sheet - to bake the scones.
- Pastry brush - to brush scones with cream.
- Cooling rack - to cool the scones.
Ingredients
Scone Dough:
- 2 (250g) cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ (113g) cup unsalted butter cold
- ¼ (75g) cup honey
- ⅓ (80g) cup sourdough discard cold
- 1/4 (50g) cup heavy cream
- 2 teaspoons vanilla bean paste or seeds from 1 vanilla bean pod
Cream Wash:
- 2 (30g) tablespoons heavy cream
Vanilla Bean Glaze:
- 1 (120g) cup powdered sugar
- 1 tablespoon vanilla bean paste or seeds from 1 vanilla bean pod
- 2 (28g) tablespoons whole milk
- 1 (15g) Tablespoon unsalted butter melted
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.2 (250g) cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
- Using a cheese grater or a food processor using the grating attachment, grate your cold butter into bits.½ (113g) cup unsalted butter
- Add the butter to the dry ingredients, and coat all of the butter with the dry ingredients and the butter forms pea sized crumbles.
- Add the honey, cold sourdough discard, and vanilla bean paste to the dough. If you are choosing to use the vanilla bean pods, cut one open and scrape the seeds out with a knife and add to the dough.¼ (75g) cup honey, ⅓ (80g) cup sourdough discard, 2 teaspoons vanilla bean paste
- Mix the dough with your hands or a pastry blender until the dough starts to ball together. Add the heavy cream to the dough and use your hands to bring the dough together to from a rough ball.1/4 (50g) cup heavy cream
Step 2: Shape and Bake the Scones
- Turn this dough out onto a clean lightly floured surface. Pat the dough into a rough square, and cut the dough in half. Pat each square of dough into a circular disc, about 1 inch thickness and 4 inches wide.
- Overnight Fermentation: if you want this dough to ferment overnight, simply wrap the 2 discs with plastic and allow to rest in the refrigerator overnight. When you're ready to shape the scones, remove from the refrigerator and proceed with the recipe.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Transfer the 2 discs of dough to the lined baking sheet, then cut each disc in half then in quarters to create your scones.
- If you didn't chill the scones overnight, transfer the scones on the baking sheet to the refrigerator for 30 minutes to help the butter harden.
- Once the scones have chilled, brush the tops with heavy cream and transfer the scones to the preheated oven.2 (30g) tablespoons heavy cream
- Bake the scones for 15-17 minutes, the tops should be golden and the centers just set.
- Remove from the oven immediately and transfer to a cooling rack to fully cool before you glaze them.
Step 3: Glaze the Scones
- In a microwave safe bowl, melt the butter for 30 seconds in the microwave.1 (15g) Tablespoon unsalted butter
- Add the vanilla bean paste or the the seeds of another vanilla bean to the butter, and whisk the butter and vanilla together.1 tablespoon vanilla bean paste
- Add the powdered sugar and milk to the bowl, and whisk the glaze until it's smooth. You want a glaze that's thick but still spreadable. If the glaze is too thin add a little more powdered sugar or if it's too thick add a teaspoon at a time of the milk until the glazed is your desired consistency.1 (120g) cup powdered sugar, 2 (28g) tablespoons whole milk
- Spoon the glaze on the tops of the cooled scones, spreading the glaze evenly over the tops. Allow the glaze to set on the scones for 10-20 minutes, then serve with a hot cup of coffee or tea!
- Yields 8 small scones
Notes
How to Store:
Room temperature- Store scones in an airtight container for up to 2 days. Refrigerator- Store scones in the refrigerator for up to 4 days in an airtight container. Tried this recipe?Let us know how it was!