Sourdough Vanilla Almond Scones
These sourdough vanilla almond scones are buttery, tender, and just the right balance of sweet and nutty. If you love the tang of sourdough paired with the rich, warm flavors of vanilla and almond, this recipe makes the perfect breakfast, brunch, or snack.
Servings: 8
Equipment
- Bench Scraper or sharp knife
- Wooden Spoon or Spatula
Ingredients
- 1/2 cup cold sourdough discard
- 1/4 cup + 1-2 extra tablespoons cup cold half and half or heavy cream
- 1 large egg cold
- 1 1/2 teaspoon almond extract
- 1/3 cup packed light brown sugar
- 2 1/2 cups all purpose flour spooned and leveled
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 7 ounce tube of almond paste
- 8 tablespoons unsalted butter frozen and grated
Egg Wash
- 1 large egg
For the Glaze
- 2/3 cup powdered sugar
- 3-4 tablespoons heavy whipping cream
- 1 teaspoon vanilla bean paste or vanilla extract
Garnish (optional)
- sliced almonds for garnish
Instructions
- In a medium mixing bowl combine sourdough discard, half and half, 1 egg, almond extract, and brown sugar .
- In a separate large bowl, whisk together the flour, baking powder, and salt.
- Crumble the almond paste into the dry mixture and gently stir to evenly distribute.
- Grate the frozen butter using a cheese grater over the flour mixture. Gently fold in the butter until it is evenly distributed throughout the flour mixture.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or rubber spatula until the flour is mostly incorporated. The dough will be wet and sticky. If your dough is too dry add more of the half and half one tablespoon at a time. You do not want it to be too wet.
- Using damp hands, fold the dough over itself 10-12 times.
- Dump the dough out onto a lightly floured surface and knead about 10-12 times. Flour your hands as needed to avoid sticking. Shape into a thick circle about 8 inches in diameter .
- Using a sharp knife or bench scraper, cut the dough into 8 even pieces. Dip the knife or scraper into flour for each cut to avoid sticking.
- Place the scones on a sheet pan or plate and place in the freezer for 40 minutes.
- While the scones are in the freezer, preheat the oven to 425 degrees F and line a baking sheet with parchment paper .
- Using the one remaining egg, make an egg wash. In a small bowl beat the egg and add 1 tablespoon of room temperature water.
- Once the scones are done in the freezer, lightly brush a thin layer of egg wash on each scone. You do not want the egg wash to drip down the sides.
- Place the scones onto the baking sheet evenly spaced and bake for 5 minutes at 425 degrees. After 5 minutes reduce the oven temperature to 375 and continue to bake for 22-25 minutes or until the tops are a golden brown.
- Once the scones are done baking, transfer them to a cooling rack and prepare the glaze.
- In a small bowl mix together the powdered sugar, heavy whipping cream, and vanilla bean paste. If the glaze is too thick you can add more heavy cream. If the glaze is too thin, add more powdered sugar a teaspoon at a time. Sprinkle sliced almonds on top of the glazed scones.
Notes
How to Store: Although the scones taste best if eaten within the first day, you can store leftover scones covered, at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
To make ahead, you can follow the recipe up to step 9, where you cut the scones and put them in the freezer. Put them in an airtight container and freeze them for up to 1 month. When you’re ready to bake, remove them from the freezer and bake from frozen, adding a few extra minutes to the baking time. Or, you can bake the scones first and then store in an airtight container for up to 3 months.