These sourdough vanilla bean scones are the perfect balance of tender, buttery texture and sweet vanilla flavor. Made with sourdough discard and heavy cream, they’re rich, fluffy, and incredibly easy to whip up. Whether you're baking for a special brunch or just craving a cozy treat, these sourdough cream scones are sure to impress.
Why You'll Love These Scones
- Great use for sourdough discard – no waste!
- Infused with real vanilla for a deep, aromatic flavor
- Easy to make with pantry staples
- Perfect for breakfast, tea time, or dessert
Ingredients
For the Scones:
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup heavy cream
- ½ cup sourdough discard
- 2 teaspoon vanilla extract or vanilla bean paste
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract or paste
How to Make Sourdough Vanilla Cream Scones
Step 1: Preheat & Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Add Wet Ingredients
Stir in the sourdough discard, heavy cream, and vanilla extract or paste. Mix until a soft dough forms—avoid overmixing to keep your scones tender.
Step 4: Shape the Dough
Turn the dough out onto a floured surface. Gently pat into a 1-inch thick circle and cut into 8 wedges. Transfer to the baking sheet, spacing them apart.
Step 5: Bake
Bake for 16–20 minutes, or until the edges are lightly golden. Let them cool on a wire rack.
Step 6: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones.
Tips for Perfect Sourdough Vanilla Scones
- Use cold heavy cream for the best texture.
- Vanilla bean paste adds a rich, speckled finish, but extract works too.
- Don’t overwork the dough—gentle handling makes flaky sourdough cream scones.
sourdough vanilla bean scones
Tender, flakey and never dry, sourdough vanilla bean scones made with cream and discard. An easy recipe for sourdough cream scones with sweet vanilla glaze!
Ingredients
- Scones
- 2 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup heavy cream (cold)
- ½ cup sourdough discard (unfed)
- 2 teaspoons vanilla extract or vanilla bean paste
- Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract or paste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the sourdough discard, heavy cream, and vanilla. Stir gently until a soft dough forms.
Turn dough onto a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges.
Place wedges on the prepared baking sheet, leaving space between each one.
Bake for 16–20 minutes or until edges are lightly golden. Cool on a wire rack.
In a small bowl, whisk together the powdered sugar, milk, and vanilla to make the glaze.
Drizzle glaze over cooled scones and let set before serving.
Notes
For extra flaky scones, use very cold cream and handle the dough gently.
Vanilla bean paste adds more intense flavor and pretty flecks of vanilla.
make up to 12 petite vanilla scones with this recipe
More Sourdough Discard Recipes You’ll Love:
These sourdough vanilla cream scones are simple, light and flakey, and packed with flavor. They’re a sweet way to use up sourdough discard without compromising on texture or taste. Whether you're new to sourdough or a seasoned baker, this sourdough discard scones recipe is a must-try.
