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Friday, March 1, 2024
HomeBakingButterscotch Scones with Vanilla Bean Glaze

Butterscotch Scones with Vanilla Bean Glaze


These moist and flaky scones come collectively in minutes and make an awesome breakfast on the go or a day snack with espresso or tea. Heilala Butterscotch Vanilla Extract enhances the caramelly richness of butterscotch chips within the dough, and the gorgeous flecks of seeds from Heilala Pure Vanilla Paste within the glaze costume up this simple fast bread.

Butterscotch Scones with Vanilla Bean Glaze

Makes 8 scones

  • cups (281 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 5 tablespoons (70 grams) chilly unsalted butter, cubed
  • ½ cup (85 grams) butterscotch chips
  • 1 cup (240 grams) plus 4 to five tablespoons (60 to 75 grams) chilly heavy whipping cream, divided
  • 1 teaspoon (4 grams) Heilala Butterscotch Vanilla Extract
  • ½ cup (60 grams) confectioners’ sugar
  • 1 teaspoon (6 grams) Heilala Pure Vanilla Paste
  • Line a baking sheet with parchment paper.

  • In a big bowl, whisk collectively flour, granulated sugar, baking powder, and salt. Utilizing your fingers or a pastry blender, lower in chilly butter till combination resembles coarse crumbs; stir in butterscotch chips.

  • In a liquid-measuring cup, mix 1 cup (240 grams) chilly cream and butterscotch vanilla extract; add cream combination to fl our combination, and fold simply till moistened. End up dough onto a frivolously floured floor, and knead simply till dough comes collectively, 7 to eight occasions. Pat dough right into a 7-inch circle (about 1 inch thick); utilizing a pointy knife or bench scraper, lower into 8 wedges. Place wedges on ready pan. Freeze till agency, 10 to fifteen minutes.

  • Preheat oven to 400°F (200°C).

  • Brush 2 tablespoons (30 grams) chilly cream onto scones.

  • Bake till golden brown, 15 to twenty minutes. Let cool on pan for five minutes. Take away from pan, and let cool on a wire rack for 10 minutes.

  • In a small bowl, whisk collectively confectioners’ sugar, vanilla paste, and remaining 2 to three tablespoons (30 to 45 grams) chilly cream till clean and pourable; drizzle onto heat scones. Serve heat.



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