Ingredients
Equipment
Method
Prepare the Scone Dough
- Mix the Wet Ingredients: In a small bowl, whisk together the egg, sour cream, and vanilla bean paste until the mixture is smooth and evenly combined. Place the bowl in the refrigerator while preparing the dry ingredients.
- Combine the Dry Ingredients: In a medium mixing bowl, stir together the all-purpose flour, baking powder, salt, and light brown sugar until evenly distributed.
- Cut in the Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until the pieces are quite small and distributed throughout.
- Add the Wet Mixture: Make a well in the center of the flour mixture. Pour in the chilled egg and sour cream mixture, then gently mix until a rough, shaggy dough begins to form.
- Bring the Dough Together: Use your hands to lightly knead the mixture just until it forms a cohesive ball. Avoid excessive handling to preserve the scones' tender texture.
- Shape and Chill: Shape the dough into a circle approximately 6 inches in diameter and 1 inch thick. Cover it and place it in the freezer for at least 30 minutes.
Bake the Scones
- Prepare the Oven and Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cut into Triangles: Remove the chilled dough from the freezer and slice the circle into 8 equal triangles.
- Arrange the Scones: Transfer the triangles to the prepared baking sheet, spacing them evenly apart. If desired, lightly brush the tops with a little heavy cream to encourage browning.
- Bake Until Golden: Bake for 15–20 minutes, or until the tops and bottoms begin to turn golden brown. Remove the scones from the oven and allow them to cool to room temperature before glazing.
Prepare the Vanilla Bean Glaze
- Combine the Glaze Ingredients: Add the powdered sugar, vanilla bean paste, and 2 tablespoons of milk to a small mixing bowl. Whisk until smooth.
- Adjust the Consistency: Add the remaining milk gradually, as needed, until the glaze reaches your preferred consistency.
- Glaze and Serve: Once the scones have cooled completely to room temperature, spread or drizzle the vanilla bean glaze over the tops. Allow the glaze to settle, then serve and enjoy.
Notes
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Keep the butter cold: Use cold, cubed unsalted butter to help create a tender, flaky texture.
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Chill the wet ingredients: Refrigerating the egg, sour cream, and vanilla bean paste mixture while preparing the dry ingredients helps keep the dough cool.
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Handle the dough gently: Mix and knead only until the ingredients come together. Excessive handling can make the scones less tender.
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Allow enough chilling time: Freeze the shaped dough for at least 30 minutes before baking to help the scones hold their shape.
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Cut evenly: Divide the dough into 8 equal triangles so the scones bake at a similar rate.
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Check for golden edges: Bake for 15–20 minutes at 425°F (220°C), watching for golden tops and bottoms.
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Adjust the glaze gradually: Begin with 2 tablespoons of milk and add more a little at a time until the glaze reaches your desired consistency.
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Cool before glazing: Let the scones reach room temperature before adding the glaze to help prevent it from melting excessively.
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Optional cream topping: Brush the scone tops with a little heavy cream before baking if you want to encourage browning.