Triple Vanilla Scones with Cinnamon Sugar Filling
Filled with cinnamon and sprinkled with a fine coat of vanilla bean-speckled sugar, these triple vanilla scones shine with the warmth and sweetness of Heilala’s superior Tonga-grown vanilla. Heilala Vanilla is the official vanilla of the Bake From Scratch test kitchen, and we proudly use their vanilla exclusively in our recipes.
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Heilala Triple Vanilla Scones with Cinnamon Sugar Filling
Makes 6 scones
¼ cup (31 grams) all-purpose flour
1½ tablespoons (21 grams) firmly packed light brown sugar
1½ tablespoons (18 grams) Heilala Pure Vanilla Bean Sugar
1 teaspoon (2 grams) ground cinnamon
⅛ teaspoon kosher salt
1½ tablespoons (21 grams) cold unsalted butter, cubed
2 cups (250 grams) all-purpose flour
¼ cup (50 grams) plus
11⁄2 tablespoons (18 grams) Heilala Pure Vanilla Bean Sugar, divided
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda ¼ cup plus
1 tablespoon (71 grams) cold unsalted butter, cubed
1 cup (240 grams) plus 1 teaspoon (5 grams) heavy whipping cream, chilled and divided
2 teaspoons (8 grams) Heilala Pure Vanilla Extract
1 large egg (50 grams)
1 cup (120 grams) confectioners’ sugar
¼ cup (60 grams) heavy whipping cream
⅛ teaspoon Heilala Pure Vanilla Extract
1 Premium Heilala Vanilla Bean*, split lengthwise, seeds scraped and reserved
In a small bowl, combine flour, brown sugar, vanilla sugar, cinnamon, and salt. Using your fingertips, cut in cold butter until mixture is crumbly and no lumps remain. Set aside.
In a large bowl, whisk together flour, ¼ cup (50 grams) vanilla sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. Add 1 cup (240 grams) cold cream and vanilla extract, stirring with a fork just until dry ingredients are moistened. Turn out dough onto a sheet of parchment paper. Divide dough in half (about 311 grams each), and roll each half into a round.
Cover with a second sheet of parchment paper, and press each half into a 6½-inch disk. Remove top sheet of parchment. Press filling into center of one disk of dough, leaving a ¼-inch border on all sides.
In a small bowl, whisk together egg and remaining 1 teaspoon (5 grams) cold cream. Brush egg wash onto edges of dough. Top with second disk of dough, and press around edges to seal. (Final product should be 6½ inches in diameter and 1 inch high.) Cover and freeze for 30 minutes.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Using a sharp knife, cut dough into 6 wedges. Place at least 1 inch apart on prepared pan. Brush with egg wash, and top with remaining 1½ tablespoons (18 grams) vanilla sugar.
Bake until golden brown, 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning. Let cool on pan for 5 minutes. Let cool completely.
In a small bowl, whisk together confectioners’ sugar, cream, and vanilla extract until smooth. Add reserved vanilla bean seeds, and whisk until evenly distributed. Use immediately. Drizzle glaze over cooled scones.
*1 teaspoon (4 grams) Heilala Pure Vanilla Extract can be substituted.