Vanilla Bean and Cardamom Scones with Vanilla Bean Glaze

Our Coziest Breakfast Bakes - Vanilla Bean and Cardamom Scones with Vanilla Bean Glaze

We spiced the classic, soothing vanilla bean scone up with a touch of cardamom.

Vanilla Bean and Cardamom Scones with Vanilla Bean Glaze
Makes 8
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Scones
  1. 2 cups (250 grams) all-purpose flour
  2. ¼ cup (50 grams) granulated sugar
  3. 1 tablespoon (15 grams) baking powder
  4. 2 teaspoons (6 grams) kosher salt
  5. ½ teaspoon (1 gram) ground cardamom
  6. 1 vanilla bean, split lengthwise, seeds scraped and reserved
  7. 5 tablespoons (70 grams) cold unsalted butter, cubed
  8. 1 cup plus 1 teaspoon heavy whipping cream, divided
  9. 1 large egg
Vanilla Syrup
  1. ¼ cup (50 grams) granulated sugar
  2. ¼ cup water
  3. 1 vanilla bean, split lengthwise, seeds scraped and reserved
Vanilla Bean Glaze
  1. ½ cup (60 grams) confectioners’ sugar
  2. 2 tablespoons Vanilla Syrup
Instructions
  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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2 COMMENTS

  1. Tried this recipe with some variation: doubled the cardamom, skipped the glaze, folded diced medjool dates in, and sectioned into sixteenths for a mini-scone format for gifting.

    Loved ’em, but a few notes:

    The 2 tsps salt was frankly overkill. Tasting that much salt through the scone was offputting. Will probably halve that next time.

    I like to give my cut scones just a couple of folds to give it pseudo-lamination. This worked out here. I also think the dough benefitted from a slight rest and chill in the 8″ square (not round) pan in the fridge for about twenty minutes.

    Similarly, the egg wash seemed like overkill; the golden color was pretty, but I think unnecessary. Will probably swap it for a cream wash.

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