How hard is it to resist getting one of those perfectly iced scones in a coffee shop display case? A cup of hot coffee just ordered, and that vanilla bean scone would just pair so well with it. Well, now you can easily have them at home. A fraction of the price, good ingredients, better texture, richer flavor. And the best part? They are gut healthy because of the addition of sourdough! These vanilla bean sourdough scones are so simple to make and use simple ingredients. In less than 20 minutes you will have some of the best scones going into the oven.
One of our favorite ways to enjoy these homemade scones is with a cup of afternoon tea.
Sourdough
I do love adding sourdough starter to things to make them rise. Like cinnamon rolls, artisan sourdough bread, and cinnamon breads. However, the inactive starter (also known as sourdough discard), is a great add in as well. It can add a deeper flavor to baked goods, and make them gut healthy. Adding it into a recipe is also a great way to use up extra sourdough discard and keep it from being thrown away.
Another benefit is when something is long fermented with sourdough the wild yeasts break down the flour making it easier to digest. I have the directions for both the quick bake and the long ferment versions of this recipe!
I compiled some of my favorite recipes, as well as instructions on keeping a starter and some helpful tips and tricks in my e-book. “The art of sourdough” Grab it today and enjoy the best sandwich bread, butter crackers, and artisan bread!
Tools
Mixing bowls – I have used this set for years and love all the different sizes.
Measuring spoons
Measuring cups
Liquid measuring cup – A kitchen scale can also be used
Bench scraper
Paring knife -This is what I use for the vanilla beans. A butter knife or other small blade can be used. It shouldn’t be serrated though.
Cutting board
Sheet tray
Parchment paper
Whisk
Ingredients
Scone dough
Flour: All-purpose flour is perfect for these vanilla bean sourdough scones.
Baking powder: Because we are not getting the rise from the sourdough and its yeast, we rely on a chemical leavener to give these the rise we so desire in a delicious scone.
Sugar: The sugar amount can be adjusted depending on preference. I do like how the flavor of the sugar is neutral and doesn’t mask the vanilla beans.
Salt: No good recipe is complete without salt. This company is my favorite place to get salt because of how nutrient dense it is.
Butter: Not only does it add a great flavor to the scones, but it also helps with texture. The butter being left in small chunks will create air pockets in the dough as it bakes, creating a scone that is light and soft instead of a dense one.
Vanilla extract: I like adding just vanilla extract to the scone dough itself.
Sourdough discard: Flour is expensive, so I am always happy to use extra sourdough discard in recipes like this!
Heavy whipping cream: The high fat content adds a richness to the dough in both texture and flavor.
Vanilla bean glaze
Powdered sugar: A great base for the glaze!
Vanilla bean: It looks so pretty to have a scone covered in a white glaze with those little black speckles. And using a fresh vanilla bean adds so much flavor! It isn’t the same without it.
Milk: I really like the creaminess that the milk adds to this glaze. It makes it rich and delicious.
Additional ingredients and substitutions
Cream: This is the liquid for the scones that has given me the best results. Substitutions can be made, but things like plant milks or creams may affect the flavor. Heavy whipping cream also tends to be thicker, so a little less of a thinner viscosity liquid may be needed to achieve the same texture of dough.
Active sourdough starter: This can be used in place of the discard. I do this any time I really want scones but only have active starter. Because it is so thick, an extra tablespoon or so of cream may be needed.
Vanilla bean paste: This works as a great substitute for the glaze or the scones. I do think the vanilla bean provides the absolute best and strongest flavor for the glaze, but vanilla bean paste is much more affordable and still tastes fantastic. It also can easily be used in the scone dough instead of vanilla extract!
Water: If you do not want to use milk in the glaze water will work just as well. Another milk substitute such as coconut milk can be used, but the flavor will change.
Let’s make vanilla bean sourdough scones!
Making the glaze
I like to make the glaze first, so it has time to sit. If you have ever made homemade vanilla extract you know that over time the flavor intensifies. The beans need time to transfer the flavor into the alcohol that they are in. The same goes for this glaze. I have made it a day prior to making the scones and it was incredible!
Take the vanilla bean and cut it in half lengthwise. Using the dull side of a paring knife, scrape the seeds (or vanilla caviar) out of the pod.
Add the vanilla to a small bowl with milk and powdered sugar. Whisk until smooth then cover and set aside.
If this is made ahead of time it might need a few drops of milk to bring it back to the same texture. Letting it sit can cause it to dry or thicken overtime.
Making the dough
In a large bowl, combine flour, sugar, baking powder, and salt.
Slice in the cold butter into the dry ingredients. There are many ways to add in the butter. Use a cheese grater and frozen butter, use a pastry cutter or pastry whisk, and even putting it all in a food processor. However, I find that all these methods get the butter chunks too small. When doing it by hand, pieces of butter can be left larger, and it is a faster process.
To add the butter without mushing it, make the ‘money, money, money’ motion. Then place a chunk of flour covered butter between fingers and thumb and continue with the motion. Do this until the butter is the size of large peas.
Add in the sourdough discard into the flour mixture and mix it in using the same motion. It should be well incorporated and evenly distributed.
Pour in the vanilla extract and half the heavy cream. Mix and add the rest of the cream in small amounts until the dough comes together. it should be soft and not stiff, but not really sticky. A light dusting of flour is all it should need to not stick to hands or the counter.
Shaping and baking
Turn the dough out onto a lightly floured surface.
Divide the dough in half and shape each part into a flat disk, about 6 inches across.
Keep the edges of the disks straight by pressing them against the palm of your hand while pressing down on the top with the other hand. The disks should be thick circles.
Using a bench scraper or chef’s knife, cut the disks into 8 equal pieces.
Place the vanilla bean scones onto a parchment lined sheet tray and bake for 10 minutes.
Rotate the pan and bake for an additional 5-8 minutes, or until the tips of the scones are turning golden brown.
Glazing
Allow the scones to fully cool before glazing them. Using a cooling grid can speed up the cooling process if desired.
If the glaze was made ahead of time, give it a good mix to ensure it is smooth and there are no clumps.
Take each scone and turn it upside down placing the top of the scone into the glaze. The glaze should just be on the top and not on the sides.
If the glaze went on too thick, scrape a little off with a spoon or butter knife. Smooth it over the top until it is the thickness desired. As it dries it may run down the sides a little bit
How to store scones
Store covered or in an airtight container at room temperature for up to five days.
Freezing
These vanilla bean sourdough scones can easily be frozen and baked fresh whenever desired. Make the dough as directed above. Then take the two disks and divide them into the eight equal pieces. Wrap the dough in plastic wrap and place the wrapped disks into a freezer bag and into the freezer.
When ready to bake put the frozen scone dough onto a parchment lined sheet tray and place into a preheated oven. There is no need to thaw the scone dough first. Bake for 10 minutes, rotate the tray, and bake for another 6-10, or until the tips of the scones are turning golden. The baking time may vary depending on thickness of the scone.
Long ferment sourdough scones
To get the gut healthy benefits from the sourdough these scones need to be long fermented. To do that, make the dough as directed then divide it into disks, and cut each disk into the 8 pieces. Wrap the unbaked scones in plastic wrap, beeswax wrap, or place into a glass container, and place in the fridge overnight or up to 48 hours.
When ready to bake, take the dough and place it onto a parchment lined sheet tray. Place them directly into the oven, do not allow the dough to come to room temperature first. Bake for 10 minutes, then rotate the tray. Bake for another 6-8 minutes or until the tops of the scones are just starting to turn golden brown.
Tips for success
Glaze: I really do suggest making the glaze ahead of time and using actual fresh vanilla beans. Making it ahead can be as simple as making it before starting the scone dough or making it the day before and keeping it in the fridge for 24 hours so the vanilla flavor can intensify.
Keep it cold: Having really cold butter is a key to these scones having their dreamy texture. As the scones bake the butter chunks melt and leave little pockets of air in the dough. If the butter gets too warm, it will dissolve into the dough as they are being mixed and shaped.
An easy way to avoid this is to keep the butter in the fridge until it is time to add it to the recipe.
Do not overwork the dough: Avoid over mixing the dough. Gluten is formed when flour has liquid added to it and friction is used. Once the cream is added, mix it until it just comes together.
Thank you!
If you liked this recipe, be sure to check out the other sourdough discard scones I have here on the blog! It is always such a delight hearing about how much you enjoyed a recipe so thank you for leaving comments! Don’t forget to share this great recipe with friends and family so they too can enjoy making vanilla bean sourdough scones. Thank you!
Vanilla Bean Sourdough Scones Recipe- Better than Starbucks
These vanilla bean scones are sweet, tender, and delicous. They pair well with a cup of tea, coffee, or other breakfast items. They can easily be made in less than 20 minutes!
Ingredients
Glaze
- 1 cup Powdered sugar
- 1 Vanilla bean pod
- 1 1/2 Tbsp. Milk
Scones
- 2 cup Flour
- 1/4 cup Sugar
- 1 Tbsp. Baking powder
- 1/2 tsp. Salt
- 6 1/2 Tbsp. Butter
- 2/3 cup Sourdough discard
- 2 tsp. Vanilla extract (or vanilla bean paste)
- 5 oz. Heavy cream
Instructions
- Preheat the oven to 400 degrees
- Using a paring knife, split a vanilla bean in half lengthwise. Then, using the dull side of the blade, scrape out the seeds from the vanilla bean pod.
- Place the seeds, powdered sugar, and milk into a bowl and whisk until smooth. Set aside. If this can be done a day ahead of time, the flavor will be more intense.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Slice in the cold butter. Break it into pieces by hand until the chunks are the size of large peas.
- Add the sourdough discard and mix until it is evenly distributed.
- Pour in the vanilla extract and half the heavy cream. Mix until combined then add more cream as needed for the dough to come together. It should be a soft dough but not sticky.
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half and shape each part into a flat disk that is 6 inches across.
- Cut each of the disks into 8 equal slices and place them all onto a parchment lined sheet tray.
- Bake for 10 minutes, rotate the tray, and bake for an additional 5-8 minutes or until the tips of the scones are lightly golden brown
- Allow the scones to cool fully before icing them.
- Dip the top of each scone into the glaze and let any excess drip back into the bowl. Smooth the glaze with a spoon or butter knife if needed.
- Store covered at room temperature for up to 5 days.
- Enjoy!
Notes
Long ferment scones
Make the dough as directed above. wrap the cut disks of dough in plastic wrap and store them in the fridge overnight or up to 48 hours.
When ready to bake, place them onto a parchment lined sheet tray. Do not allow the scones to come to room temperature first. Place them directly into a preheated oven. Bake for 10 minutes, rotate the tray, and bake for an additional 6-8 minutes.
This recipe for vanilla bean sourdough scones contains affiliate links. To learn more about how we use them, click here.
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