Sourdough Vanilla Bean Scones with Browned Butter Vanilla Bean Glaze

Whisk together flour, sugar, baking powder, baking soda, and salt.

Coat your frozen stick of butter in a little flour, this will help grip the butter while grating.

Then grate the butter into the dry mixture. Mix together so the butter is incorporated throughout and coated with flour.

Next, stir in the sourdough starter, vanilla bean seeds, buttermilk, egg, and vanilla extract. Mix just until a shaggy dough forms- avoid overworking the dough.

Then, lightly flour a smooth working surface (I like to use a pastry mat).

Turn the dough onto your floured surface, pat into a rough 6-inch round. Then, divide the dough into quarters. Stack the 4 quarters one on top of the other. After stacking, gently press the pieces into a larger 8-inch round.

Wrap the disc with plastic wrap and freeze for 10 minutes.

Preheat the oven to 400 degrees.

After 10 minutes, remove the scone dough from the freezer.

Using a bench cutter or sharp knife, cut the dough in half. Divide each half into two more halves giving you 4 quarters. Cut each of these quarters in half one more time to give you 8 even scone wedges.

Place the sourdough vanilla bean scones on a parchment lined baking sheet about 2 inches apart.

Bake at 400°F for 16-18 minutes until the scones are lightly golden on top. Oven performance can vary. To avoid dry scones, remove scones from the oven once you see a slightly golden brown on the tops.

Remove the baking sheet from the oven to a wire cooling rack. Allow the scones to cool completely before adding the glaze.

While the scones are cooling, whisk together browned butter, confectioner’s sugar, vanilla bean, heavy cream, and maple syrup until smooth. Drizzle the glaze generously over the cooled scones and let it set until hard.

Store on the counter for up to 3 days in an air tight container or up to 1 week in the refrigerator.