Vanilla Bean and Cardamom Scones with Vanilla Bean Glaze

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

It’s been awhile since I’ve made a scone, so I thought why not make these delicious Vanilla Bean and Cardamom Scones with vanilla bean glaze! If you are someone, like me, who is a huge vanilla bean fan, these are the perfect scones for you! Don’t be fooled though, they are salty as well, which gives them the perfect balance of salty and sweet.

Recipe

Makes: 8

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Ingredients

  • Scones
    • 2 cups (250 grams) all-purpose flour
    • ¼ cup (50 grams) granulated sugar
    • 1 tablespoon (15 grams) baking powder
    • 2 teaspoons (6 grams) kosher salt
    • ½ teaspoon (1 gram) ground cardamom
    • 1 vanilla bean, split lengthwise, seeds scraped and reserved
    • 5 tablespoons (70 grams) cold unsalted butter, cubed
    • 1 cup plus 1 teaspoon heavy whipping cream, divided
    • 1 large egg
  • Vanilla Syrup
    • ¼ cup (50 grams) granulated sugar
    • ¼ cup water
    • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • Vanilla Bean Glaze
    • ½ cup (60 grams) confectioners’ sugar
    • 2 tablespoons Vanilla Syrup

Directions

  1. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
  2. For scones: In the work bowl of a food processor, place flour, sugar, baking powder, salt, cardamom, and reserved vanilla bean seeds; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
  3. Transfer dough to a large bowl; fold in 1 cup cream, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 1 teaspoon cream. Brush tops of scones with egg wash, and bake until golden brown, 12 to 15 minutes.
  5. For vanilla syrup: In a small saucepan, bring sugar, ¼ cup water, and vanilla bean and reserved seeds to a boil over medium high heat. Boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat, and let cool completely. Strain mixture through a fine-mesh sieve into a bowl, discarding solids.
  6. For vanilla bean glaze: In a small bowl, whisk together confectioners’ sugar and Vanilla Syrup until smooth. Drizzle over warm scones.

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