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Sourdough Vanilla Bean Scones

Joselyn Buehler
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.
5 from 1 vote
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Ingredients
  

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:

  • Prep: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat. (I love my silicone mat that is reusable https://amzn.to/4iatWpv)
  • Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • 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) 
  • Combine Wet Ingredients: In a small bowl, whisk together the sourdough discard, honey, heavy cream, and vanilla bean paste (or seeds).
  • 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.
  • 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.)
  • 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:

  • In a small bowl, whisk together the melted butter, powdered sugar, vanilla bean paste, and half-and-half until smooth.
  • Adjust the consistency with more half-and-half or powdered sugar as needed.
  • Drizzle the glaze over the cooled scones and let it set before serving.