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
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
Instructions
- Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- For vanilla bean glaze: In a small bowl, whisk together confectioners’ sugar and Vanilla Syrup until smooth. Drizzle over warm scones.
Tried this recipe?Let us know how it was!
I made these scones today. BEST. SCONES.EVER. Seriously… this recipe is to die for.
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.